Nutella Apricot Croissants
Flaky, buttery, and chocolaty Nutella Croissants are a favorite easy breakfast recipe! They’re made with puff pastry and just 3 other common ingredients in a few simple steps. Swap crescent rolls for puff pastry if needed and see the notes below for air frying directions!
Servings: 12 croissants
Calories: 304kcal
Ingredients
- one 500g box of frozen puff pastry, defrosted
- 12 tsp Nutella
- 12 tsp apricot jam
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 425F.
- Divide the puff pastry in half. Place each half onto a floured surface and roll the dough out into a 15”x5” rectangle.
- Slice each rectangle into 6 triangles with a sharp knife. Spread 1 tsp of Nutella onto each triangle, leaving about ¼ inch from the edge.
- Place 1 tsp of apricot jam onto the base of each triangle, then gently roll them into croissant shapes.
- Place the croissants on a baking sheet lined with parchment paper and brush with the lightly beaten egg.
- Bake the croissants for 12-15 minutes until golden brown.
Video
Notes
Storage Directions
The Nutella puff pastry croissants keep covered in an airtight container for up to 2 days. For longer storage, keep the airtight container of croissants in the refrigerator for up to 5 days. They also can be frozen in a freezer-safe container for up to 2 months. Defrost them at room temperature for 1-2 hours or until thawed through.
Air Fryer Instructions
For a crispy finish or to avoid heating the kitchen, bake the puff pastry Nutella croissants at 375°F for 12-15 minutes or until golden brown and flaky. For the best results, leave at least an inch between the croissants so the air can evenly circulate as they bake. If needed, air fry them in batches.
Recipe Success Tips
- Use cold puff pastry. It needs to be thawed but still cold. If it gets warm, the puff pastry can leak butter as it bakes.
- Cut equal-sized triangles. To ensure evenly sized croissants, cut them into similarly-sized pieces. I recommend cutting the sheet of pastry crosswise in alternating diagonals.
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- Leave a border around the Nutella. Spread it to about ¼ inch from the edge to prevent it from spilling out as it bakes.
- Bake on a lined baking sheet. Prevent sticking by lining the sheet with parchment paper or a silicone baking mat.
- Brush with egg. For a golden brown finish, brush the croissants with an egg wash (a lightly beaten egg) before baking.
Nutrition
Serving: 1croissant | Calories: 304kcal | Carbohydrates: 29.7g | Protein: 4g | Fat: 18.9g | Saturated Fat: 5g | Sodium: 107mg | Potassium: 30mg | Fiber: 1g | Sugar: 10.2g | Calcium: 19mg | Iron: 1mg