Monday, July 28, 2014

Bite-Size Croissants with Nutella and Hazelnuts

Creamy nutella and crunchy hazelnuts rolled up in flaky puff pastry. These delicious bite-size croissants are ready in minutes! What are you waiting for?!?
Last week my friend's little boy was eating a danish with nutella and whole hazelnuts. It looked sooo delicious that I almost wanted to snatch it from those cute little hands and take a bite. You know, just a small bite to see if it tasted as good as it looked. But no, I didn't. I really wouldn't do such a thing!
On Saturday though, that danish was still imprinted in my mind. So, here is what I did. I used the frozen puff pastry I had in my freezer and baked these mini, bite-size croissants filled with creamy nutella and crunchy hazelnuts. Really yummy! It turned out to be the perfect dessert to take along that night, to the outdoor movie I went with my boys. The croissants tasted even more delicious there, sitting in the grass, with a light ocean breeze, under a beautiful summer starry sky.
And one more thing: these croissants are not only as delicious as they look, but also super fast to bake. As you probably know by now, I like to cook things from scratch. But is there anything wrong to use frozen dough, so I could have these delicious croissants I had been craving for within minutes?
Don't think so. Try them and you will agree.

Ingredients: to make 12 bite-size croissants                         Printable Recipe
  • 1 sheet of frozen  puff pastry, thawed
  • about 4 tablespoons (12 teaspoons) of nutella
  • 1/3 of a cup of hazelnuts, broken in big pieces
  • 1 tablespoon of flour
  • 1 egg
  • powder sugar to decorate
Preparation time: 25 minutes (plus 30 minutes to thaw the puff pastry)


Step 1: Thaw the puff pastry if you haven't done that yet. When ready, preheat the oven to 350 degrees. Unfold the puff pastry sheet on a lightly floured surface. Cut the sheet in triangles as shown in my picture.

Step 2: Place a teaspoon of nutella on the shorter side of each triangle, and sprinkle with the hazelnuts.

Step 3: Roll the croissant starting from the side where the nutella is. Make sure the nutella and nuts stay in.

Step 4: Place the croissants on a baking sheet lined with parchment paper, or if you have them, on a silicone baking mat. No greasing necessary! Brush the beaten egg on top of the croissants.

Step 5: Bake for about 15-20 minutes or until nicely golden on top.

Step 6: And now the last (hardest!!) step: let them cool off a little ... before eating! And sprinkle with powder sugar ... before eating!



  1. Ciao Manuela! Grazie mille per la questa ricetta! Croissants erano meravigliosi!

    1. Grazie Oxana, sono contenta che ti sono piaciuti!!

    2. Manuela, e come io sono contenta! :)
      Ho provato cucinare con Nutella e le noci, poi ho cucinato con le mele, zucchero e cinnamon. E poi provato con albicocche, anche ero molto gustoso!
      I miei genitori hanno decise che ho compato questi croissants nel supermercato :)) Grazie mille, Manuela!

    3. Wow!!! Way to go!! Grazie Oxana :-)