Hazelnut puff pastry croissants are flaky crescents made from thawed puff pastry, a spoonful of chocolate hazelnut spread rolled up inside each triangle, and a quick egg wash for shine. They take forty five minutes including the thaw, bake in twenty, and make eight croissants from only three ingredients.
Puff pastry already has the layers of butter and dough that make a croissant flaky, so there is no yeast, no laminating, and no overnight rise. The spread stays soft inside, the pastry puffs into golden layers, and the whole batch looks like it came from a bakery after a few minutes of cutting and rolling.
Table of Contents
Why This Hazelnut Puff Pastry Croissants Recipe Works
Store bought pastry removes hours of croissant work.
Three ingredients and one tray make cleanup quick.
The flaky layers contrast with the soft chocolate center.
What Goes into Hazelnut Puff Pastry Croissants
- The pastry is one thawed sheet of puff pastry, about ten ounces, rolled out slightly on a floured surface.
- The filling is half a cup of chocolate hazelnut spread, and the glaze is one egg beaten with one tablespoon of water.
Puff pastry. It gives the flaky layers.
Chocolate hazelnut spread. It makes the soft center.
Egg wash. It gives color and shine.
Flour. It stops the pastry from sticking.
Hot oven. It makes the layers puff.
Baking Hazelnut Puff Pastry Croissants Step by Step
1. Heat the oven. Heat the oven to 400 degrees F and line a baking sheet with parchment.
2. Cut. Roll the thawed pastry lightly and cut it into eight long triangles.
3. Fill and roll. Spread a spoonful of the spread near the wide end of each triangle, leaving a small border, and roll up toward the point.
4. Glaze. Place the croissants point side down on the sheet, curve the ends, and brush them with the egg wash.
5. Bake. Bake for fifteen to twenty minutes until deep golden, then cool for five minutes.
Work with cold pastry. Warm pastry sticks together and bakes flat, while cold pastry puffs into distinct layers. If the dough softens as you cut, slide the tray into the refrigerator for ten minutes before filling. Use a sharp knife or a pizza cutter, since a dull blade seals the edges and limits the rise.
Do not overfill the triangles. Too much spread pushes out the sides while the croissants bake, and it burns on the pan. A tablespoon per triangle is plenty. Roll them snugly with the tip tucked underneath, which stops them from unrolling in the oven.
How to Serve Hazelnut Puff Pastry Croissants
Serve the croissants warm with coffee, or dust them with powdered sugar for brunch. For more pastry and chocolate sweets, try puff pastry baked brie, chocolate hazelnut crescent rolls, overnight cinnamon rolls, or cinnamon sugar churros.
Pro Tips for Hazelnut Puff Pastry Croissants
Flag the allergens. These croissants contain wheat, egg, milk, and tree nuts from the hazelnut spread, so check every label.
Do not taste raw egg. Do not taste the raw egg wash, and wash your hands and tools after brushing it on.
Check the doneness. The layers should be dark golden and dry.
Thaw in the refrigerator. It keeps the butter firm.
Seal the point. Tuck it under to hold the shape.
Add nuts. Chopped hazelnuts add crunch.
Dust with sugar. Powdered sugar looks neat.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and pastry.
For a salty sweet twist, sprinkle flaky salt on the egg wash before baking. For an almond version, add a few sliced almonds to the top. You can also use jam, cream cheese, or chopped chocolate inside the triangles in place of the spread.
If you want smaller croissants, cut the sheet into sixteen triangles and use a teaspoon of spread for each, then bake for twelve to fifteen minutes. Small croissants cook faster and are easy to hand out, but they brown quickly, so watch the oven in the last few minutes.
Storing and Reheating Hazelnut Puff Pastry Croissants
Store the cooled croissants in an airtight container at room temperature for up to two days. Warm them in a 350 degree oven for five minutes to crisp the layers. Freeze baked croissants for up to two months, or freeze the unbaked rolls on a tray and bake them from frozen, adding three or four minutes.
Questions About Hazelnut Puff Pastry Croissants
How do you make hazelnut puff pastry croissants?
Cut pastry into triangles, add spread, roll, glaze, and bake.
Can you make hazelnut puff pastry croissants ahead of time?
Yes. Shape and refrigerate them overnight.
Can you freeze hazelnut puff pastry croissants?
Yes, baked or unbaked.
Can I use crescent dough instead?
Yes, but the layers are less flaky.
Why did the spread leak out?
The triangles were overfilled.
Hazelnut Puff Pastry Croissants
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed, about 10 ounces
- ½ cup chocolate hazelnut spread
- 1 egg beaten with 1 tablespoon water
Instructions
Cooking
- Heat. Heat the oven to 400 F.
- Cut. Cut the pastry into 8 triangles.
- Roll. Add the spread and roll up.
- Glaze. Brush with egg wash.
- Bake. Bake 15 to 20 minutes.
