These Nutella Croissants come together in minutes and make the perfect breakfast for rushed mornings! Substitute Nutella for your favorite spread, like peanut butter or Biscoff.
Ingredients
1 pkg puff pastry, thawed but still cool
¾ cup Nutella spread
1 egg, beaten
Coarse sugar for sprinkling, optional
Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper and set aside.
Sprinkle flour evenly onto a large, flat work surface. Unroll the puff pastry into a single layer. Using a lightly floured rolling pin, gently roll the pastry sheets out to make slightly larger squares. Cut each puff pastry sheet horizontally into thirds (I use the natural perforation seals from when they were folded). Then, cut each third of pastry in half diagonally to make twelve triangular pieces of pastry.
Spread a generous Tablespoon or so of Nutella onto the wider end of the triangular piece. Begin rolling up the crescent from the widest piece into a crescent shape; place the croissants onto the prepared baking sheet.
Brush the tops and sides of the croissants with the beaten egg and if you'd like, sprinkle the tops with coarse sugar. Bake for approx. 20-25 minutes or until light golden in color. Remove from oven and serve immediately. Store leftovers in an airtight container for several days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/05/24/3-ingredient-nutella-croissants/