These mini Nutella croissants are a quick way to use up any puff pastry you may have hanging about!
If you have any frozen or chilled puff pastry you need to use up, or just want to make something fast using shop-bought puff pastry, these mini Nutella croissants are an incredibly easy option.
Apologies to any French readers as I’m pretty sure these don’t strictly qualify as “croissants”.
My chocolate spread wasn’t Nutella – it was a white and milk chocolate mixture. Any chocolate or chocolate hazelnut spread will work fine.
- Some frozen or chilled ready-made puff pastry – how much you use will depend on how many croissants you want to make. I got 16 mini croissants from one sheet.
- Chocolate hazelnut spread – you will need about a teaspoon of spread per mini croissant, so how much spread you need will again depend on how many croissants you want to make.
- A little milk or a beaten egg for glazing.
You will need one or two non-stick baking sheets, or you can line baking trays with greaseproof baking paper. Pre-heat your oven to 180 degrees C (160 degrees C fan) / Gas Mark 4 / 350 degrees F.
On a floured surface, use a rolling pin to roll your pastry into a large rectangle. Roll the pastry very thin, about 2 mm. Cut the pastry into rectangles. Mine were about 5 cm (2 inches) by 10 cm (4 inches), but this isn’t an exact science! Cut each rectangle along the diagonal to form 2 triangles. A picture is better than words to explain this!
Put a teaspoon of chocolate hazelnut spread at the long end of the triangle, opposite the point.
Roll the puff pastry over the Nutella, starting at the end of the triangle next to the chocolate hazelnut spread, rolling towards the point of the triangle.
Pop the mini croissants on a baking tray and brush them with a little milk or beaten egg.
Bake for 10-15 minutes until the pastry has risen and is golden brown. Transfer the mini croissants to a wire rack to cool.
Dust with a little icing sugar if you like!
These mini chocolate croissants are best eaten as soon after baking as possible. They will still be ok the day after baking if you store them in an airtight container in a cool, dry place.
Looking for other recipes featuring chocolate hazelnut spread? Try this!
Hazelnut muffins with crunchy topping and with chocolate hazelnut filling.