Decadent Nutella Hazelnut Croissants: Easy Bakery-Style Recipe
If you want to experience the ultimate morning luxury without spending hours laminating dough, these Nutella Hazelnut Croissants are the perfect treat. We take flaky, buttery, golden-brown croissants, stuff them with a rich hazelnut spread, and finish them with a beautiful drizzle of warm Nutella and a generous scatter of toasted, crushed hazelnuts.
Perfect for an upscale weekend brunch, a sweet afternoon pick-me-up, or a holiday breakfast, this recipe elevates simple ingredients into a showstopping pastry that rivals your favorite local bakery.
⏱️ Prep Time, Cook Time, & Yield
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yields: 4 large pastries
🛒 Ingredients Shopping List
▸ 4 large bakery-quality croissants (all-butter, freshly baked or day-old)
▸ 1/2 cup Nutella (or any chocolate hazelnut spread, divided)
▸ 1/3 cup hazelnuts, roasted and finely chopped
▸ 1 tbsp unsalted butter (melted, optional for warming)
▸ Powdered sugar (optional, for a light final dusting)
🍳 Step-by-Step Cooking Instructions
Step 1: Toast and Prep the Hazelnuts
Toast: If your hazelnuts aren’t pre-toasted, place them in a dry skillet over medium-low heat for 3–4 minutes until they emit a fragrant, rich aroma and turn lightly golden.
Crush: Allow them to cool slightly, then place them in a zip-top bag and crush them gently with a rolling pin or finely chop them with a chef’s knife into small, bite-sized bits.
Step 2: Slice and Stuff the Pastries
Preheat the Oven: Preheat your oven or toaster oven to 350°F (175°C) to lightly crisp the pastries.
Slice: Using a sharp serrated bread knife, slice each croissant horizontally through the middle, creating a pocket but leaving the back hinge intact.
Fill: Spread 2 tablespoons of Nutella generously across the inside bottom half of each croissant. Close the top half gently to seal the filling.
Step 3: Warm to Flaky Perfection
Arrange: Place the stuffed croissants on a parchment-lined baking sheet.
Bake: Pop them into the oven for 5–7 minutes. This process warms the chocolate filling into a gooey, molten texture while reviving the exterior layers into an ultra-flaky, buttery crust.
Step 4: Drizzle and Decorate
Soften the Glaze: Place the remaining Nutella into a small, microwave-safe bowl. Microwave on high for 15–20 seconds until it becomes smooth and pourable.
Drizzle: Transfer the warmed chocolate to a piping bag (or use a spoon) and weave a beautiful zig-zag drizzle pattern across the top of each warm croissant.
Top with Nuts: Immediately scatter the crushed, toasted hazelnuts over the wet Nutella drizzle so they stick perfectly to the pastry surface.
🍽️ How to Serve
Arrange the warm Nutella Hazelnut Croissants on a clean serving plate.
Pair immediately with a hot espresso, a frothy cappuccino, or a cold glass of milk.
Serve while the interior filling is warm and gooey and the outside layers are beautifully crisp!
💡 Expert Pro-Tips for Success
Revive Day-Old Pastries: Don’t throw away stale croissants! The baking process completely revives day-old dough, crisping up the butter layers and making them taste as if they were freshly baked this morning.
Tuck the Nuts in the Center: For an extra layer of texture, feel free to drop a small spoonful of the crushed hazelnuts directly inside the croissant right on top of the interior chocolate spread before baking.
🍽️ Nutrition Facts (Per Pastry)
- Calories: ~460 kcal
- Protein: 7g
- Carbohydrates: 48g
- Fat: 26g
- Fiber: 3g
❓ Frequently Asked Questions (FAQs)
Can I use puff pastry dough to make these from scratch?
Absolutely. If you want to bake them completely from scratch, cut puff pastry sheets into triangles, spread a dollop of Nutella at the wide base, roll them up into crescent shapes, and bake at 400°F (200°C) for 15-20 minutes before adding the toppings.
How do I store and reheat leftovers?
Store any leftover decorated croissants in an airtight container at room temperature for up to 24 hours. To reheat, place them back into a 300°F (150°C) oven or air fryer for 2–3 minutes until the center is soft. Avoid the microwave, as it will make the flaky pastry soggy.
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