Strawberry & Nutella Croissants
Buttery, flaky pastry is filled to the brim with gooey Nutella spread and sweet & fruity strawberry jam. These are a perfect breakfast pick-me-up and are especially great for Valentine's Day!
- 1 pkg (2 sheets) frozen puff pastry thawed
- 3/4 cup Nutella spread
- About 1/2 cup seedless strawberry jam I love Smucker's Simply Fruit brand
- 1 egg beaten
- Coarse sugar turbinado, or sugar crystal sprinkles
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or line with parchment and mist lightly with cooking spray. Set aside.
On a clean, flat and floured work surface, unroll ONE of the puff pastry sheets. Cut it horizontally on its natural perforations, creating three rectangular strips of dough. Then cut each of those rectangles diagonally, creating triangles. Repeat with the remaining dough, so that you have 12 triangles.
Take a heaping teaspoon of EACH Nutella and strawberry jam on the widest part of the dough. Begin rolling the croissant up and place on the baking sheet. Repeat with remaining croissants.
Brush the beaten egg over each pastry and sprinkle with coarse sugar. Bake for approximately 20-25 minutes or until golden brown and bubbly. Some jam may seep out from the croissants and pool around the croissants; this is okay - just break it off of the croissant if needed. Allow to cool slightly before serving.