Some days I want a proper homemade dessert, and some days I want something that feels homemade without turning the kitchen into a floury disaster zone. These Nutella croissants are my go-to for the second category. They’re flaky, golden, and filled with warm melted Nutella that turns into the kind of center you have to eat while it’s still a little hot.
This isn’t the “make croissant dough from scratch” project. I’m using puff pastry because it’s reliable, fast, and gives you those crisp layers with basically zero drama. If you’ve got two sheets of puff pastry and a jar of Nutella, you’re very close to having a tray of pastries that look like you bought them.
Why this recipe works (and what to expect)
- Puff pastry does the layering for you: you get that airy, crisp texture without laminating dough.
- Nutella melts perfectly: it stays chocolatey and soft inside, but doesn’t soak the pastry if you keep the layer thin.
- It’s a quick bake: 15–20 minutes, and the hard part is waiting for them to cool enough to bite.
These are best eaten the same day. Not because they go “bad” quickly—because warm Nutella and flaky pastry just hits different.
Ingredients
Puff pastry (2 sheets)
This is the base, the structure, and the flake. You want cold pastry when you work with it. If it gets warm, it becomes sticky and you’ll lose that neat shape.
- If using frozen pastry, thaw it according to the package.
- If it’s already rolled, even better—less effort and more even baking.
Nutella (2–3 tablespoons)
Nutella is rich, so you don’t need an extreme amount. A thin spread gives you flavor in every bite without oozing all over the tray.
Little warning from experience:
If you spread it too thick, it tends to leak out and burn on the edges. Still edible, but you’ll be scraping caramelized chocolate off baking paper, and nobody needs that.
Egg yolk (1)
This is what makes the tops glossy and that deep golden color that screams “bakery.” You can use a whole egg if you don’t want leftovers, but yolk alone gives the nicest finish.
Bake
200°C for 15–20 minutes
What you’ll need
- Baking tray
- Baking paper
- Knife or pizza cutter
- Small bowl + pastry brush
- Spoon or spatula
Optional but handy: a ruler (if you like neat equal triangles) and a cooling rack.
Step-by-step: How to make Nutella Croissants
1) Heat the oven and prep the tray
- Preheat the oven to 200°C.
- Line a baking tray with baking paper.
Puff pastry needs that hot start to puff properly. And baking paper is your best friend here—Nutella can and will escape a little at the seams.
2) Lay out the first sheet
Place the first sheet of puff pastry on your work surface. If it’s super cold and cracking at the edges, let it sit for a minute or two so it’s flexible, but not warm.
3) Spread the Nutella (thinly!)
Using a spoon, spread 2–3 tablespoons of Nutella over the pastry.
- Aim for a thin, even layer
- Leave a small border around the edges (about 1 cm) so it seals better
If your Nutella is stiff (winter jar problem), microwave a spoonful for 5–8 seconds just to loosen it. Don’t heat the whole jar—just what you need.
4) Add the second sheet and press
Place the second sheet of puff pastry on top. Line up the edges, then lightly press down with your palms so the two layers stick together.
You’re not trying to flatten it—just making sure it behaves when you cut and roll.
5) Cut into triangles
Cut the layered pastry into triangles. You can make them small for a snack-size batch or larger for a more “coffee shop” look.
A simple method if your pastry is rectangular:
- Cut it into long strips.
- Cut each strip diagonally to create triangles.
Try to keep them roughly the same size so they bake evenly.
6) Roll them into croissants
Take one triangle and roll it from the wide end toward the point.
- Roll firmly enough that it holds together
- Don’t stretch the pastry too much
- Tuck the tip underneath at the end so it doesn’t lift in the oven
If you want that classic curved shape, gently bend the ends inward once rolled.
7) Egg yolk on top
Place the croissants on the tray with space between each one (they puff a lot). Brush the tops with egg yolk.
Small detail that helps:
Try not to paint the cut sides heavily with egg wash. The sides are where the layers expand, and too much egg there can slightly glue the layers together.
8) Bake
Bake at 200°C for 15–20 minutes, until deeply golden and puffed.
Start checking around 15 minutes. If your oven browns quickly, you might be done sooner. If they still look pale, give them a few extra minutes—puff pastry looks best when it’s properly colored.
9) Cool (briefly) before eating
Let them cool for 5–10 minutes. The Nutella inside will be lava right out of the oven, and the pastry crisps up as it settles.
Tips for better Nutella croissants
Keep the filling layer thin
Nutella is heavy and melts fast. Thin layer = great texture and less leaking.
Chill if things get messy
If your pastry starts feeling soft or slippery, slide the assembled pastry sandwich into the fridge for 10 minutes before cutting. It makes a big difference.
Use the middle rack
Middle of the oven gives the most even bake—good rise, crisp bottom, no burnt tops.
Don’t overcrowd the tray
Give each one breathing room so the heat can circulate. Otherwise they puff into each other and bake unevenly.
Want a little extra?
When they’re out of the oven and slightly cooled, dust with powdered sugar or drizzle a bit of warmed Nutella on top. Keep it simple—these don’t need much.
Simple serving ideas
- With a coffee or espresso (obvious, but true)
- With strawberries or raspberries on the side (the slight tartness works really well)
- With a scoop of vanilla ice cream if you’re serving them as dessert-dessert
Storage and reheating
These are best fresh, but you can keep leftovers.
- Room temperature: 1 day in a container (they’ll soften a bit)
- Fridge: 2–3 days (they’ll lose crispness faster)
Reheat to bring back the flaky texture:
Oven or air fryer at 160–170°C for 5–8 minutes. Avoid microwaving if you care about crisp layers.
Recipe Card: Easy Nutella Croissants
Prep Time: 10–15 minutes
Bake Time: 15–20 minutes
Temperature: 200°C
Yield: Depends on how many triangles you cut (usually 6–10)
Ingredients
- 2 sheets puff pastry
- 2–3 tablespoons Nutella
- 1 egg yolk
Instructions
- Preheat oven to 200°C and line a tray with baking paper.
- Lay the first puff pastry sheet flat. Spread Nutella in a thin even layer, leaving a small border around the edges.
- Cover with the second puff pastry sheet and gently press.
- Cut into triangles.
- Roll each triangle from the wide end to the tip to form croissant shapes. Place on the tray.
- Brush tops with egg yolk.
- Bake for 15–20 minutes until puffed and golden.
- Cool for 5–10 minutes before serving.
Notes
- Thin Nutella layer = less leaking, better texture.
- If pastry gets warm, chill 10 minutes before cutting.
- Best eaten the same day; reheat in oven/air fryer for crispness.
