{"id":536,"date":"2021-09-10T14:16:43","date_gmt":"2021-09-10T13:16:43","guid":{"rendered":"https:\/\/pastry-world.com\/?p=536"},"modified":"2021-09-10T14:17:03","modified_gmt":"2021-09-10T13:17:03","slug":"3-ingredient-nutella-croissants","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=536","title":{"rendered":"3 Ingredient Nutella Croissants"},"content":{"rendered":"

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3 Ingredient Nutella Croissants<\/h1>
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These 3-ingredient croissants are quick and easy to make, and perfectly flaky and Nutella-licious.<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients:<\/strong><\/div>\n
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  • 1 package (2 sheets) puff pastry*, thawed but still cool<\/li>\n
  • 3\/4 cup Nutella<\/li>\n
  • 1 egg (plus 1 tablespoon of water)<\/li>\n<\/ul>\n<\/div>\n<\/div><\/section><\/div>
    Method<\/strong><\/div>\n
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    1. Heat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or misting with cooking spray.<\/li>\n
    2. Sprinkle a cutting board or other flat surface lightly with flour. Then spread out the puff pastry sheet so that it is flat. Use a rolling pin to roll out the puff pastry until it is smooth and even. Use a pizza cutter or knife to then cut the puff pastry along the three folding lines into thirds. Then cut each long rectangle into two long triangles, making six triangles total.<\/li>\n
    3. Place a dallop (about 1 tablespoon) of Nutella on the wide end of the triangle, and use a spoon to spread it out just a bit over the triangle. (Try to leave at least a 1\/2-inch border all the way around the edges of the triangle, though, so the Nutella does not seep out during baking.) Then, beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place on a baking sheet, and turn in the edges of the dough slightly to make a \u201cU\u201d croissant shape.<\/li>\n
    4. Repeat with the remaining five triangles. Then repeat with the second sheet of puff pastry and remaining Nutella.<\/li>\n
    5. In a separate bowl, whisk together the egg and one tablespoon of water until combined. Then liberally brush the egg mixture onto the top of each croissant. (You can also use the egg wash to help seal the ends of the croissant, if they are not holding together.)<\/li>\n
    6. Bake for 20-25 minutes, until the croissants are golden and flaky. Serve immediately or store in a sealed container for up to 3 days.<\/li>\n<\/ol>\n<\/div><\/section><\/div>

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      Simply roll out a sheet of puff pastry. \u00a0Cut it into thirds and then sixths, so that you have six long skinny triangles. \u00a0Spoon some Nutella onto each triangle.<\/p>\n<\/div><\/section><\/p><\/div>

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      Then roll into a croissant shape and pop \u2019em on a baking sheet. \u00a0Repeat with the remaining puff pastry sheet. \u00a0Then bake the dozen all together until they puff up and are nice and golden and flaky.<\/p>\n<\/div><\/section><\/p><\/div>

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