Homemade Nutella Puff Pastry Croissants Recipe

These pastries look a lot like rugelach — especially the Israeli chocolate rugelach made with a yeasted sweet dough — but they’re actually made from ready-made puff pastry. Call them puff pastry rugelach or Nutella croissants: the method is simple, the result is irresistible, and they bake up faster than classic laminated croissants. This recipe became popular after a short social video reached millions of viewers, and after testing many puff pastry brands I’ve learned which details matter most for consistent, bakery-quality results.

Because puff pastry brands vary, follow the tips below for the best texture and oven performance. These croissants are ideal when you want a show-stopping pastry with minimal effort: spread, cut, roll, and bake.

This Recipe Uses Puff Pastry

Below is a visual guide and a detailed step-by-step recipe. Read the notes carefully — small adjustments to temperature, dough thickness, and handling make a big difference when working with puff pastry. Follow these practical tips for predictable results:

• Three main ingredients: puff pastry, Nutella (or another chocolate-hazelnut spread), and one egg for an egg wash. The egg wash gives the croissants a deep, shiny brown color. Optionally sprinkle chopped nuts, turbinado sugar or mini chocolate chips before sealing.
• Defrost, but keep cold: the puff pastry should be thawed enough to unfold without cracking, yet cold to the touch. If it’s still frozen it will break when shaped; if it’s too warm, the fat will soften and the dough will stick. Defrost in the refrigerator a few hours ahead, or 30–75 minutes on the counter depending on brand and thickness.
• Roll thin to 1/8 inch: if your sheet is thicker than 1/8 inch, gently roll it with a rolling pin to the correct thickness. If it becomes too soft, return it to the fridge to chill before cutting.
• Don’t panic while baking: puff pastry can appear to melt when the butter warms before the steam lifts the layers. If the tray looks messy in the first stage of baking, that’s normal — the layers will rise as steam forms and the pastry finishes baking.
• Egg wash and sugar for finish: brush each croissant with egg wash for color and sheen. If you want extra texture and sparkle, sprinkle turbinado sugar just before baking.

Oven temperature matters. Start at a hot temperature to set and lift the layers, then reduce the heat to ensure the centers bake through without burning the exterior. Browning times depend on croissant size; follow the recipe timing and use visual cues — both top and bottom should be evenly dark golden brown.

You can prepare and shape these croissants the night before and refrigerate them, then brush with egg wash and bake just before serving. Shaped croissants can also be frozen flat on a tray, then transferred to a freezer bag for up to three weeks. When baking from frozen, be sure to fully defrost in the refrigerator before baking — frozen pastries will not bake through evenly.

Allow baked croissants to cool slightly, then store at room temperature in an airtight container for up to two days, or refrigerate for longer storage. Reheat gently in a low oven to refresh the layers and melt the filling.