Croissant Nutella Recipes

CROISSANTS

Steps:

• Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
• Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
• Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
• To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
• Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

NUTELLA® CRESCENT RING

Steps:

• Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts.
• Roll up dough starting at longest side; pinch to seal.
• Place seam side down lengthwise in middle of cookie sheet.
• Using sharp knife, slice dough lengthwise to form 2 halves.
• Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar.
• Bake 20 to 22 minutes or until golden brown. Serve warm.

NUTELLA® CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
• Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
• Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

CROISSANT NUTELLA

Steps:

• Preheat oven according to package directions.
• Unroll croissant dough, and separate individual rolls.
• Spread a scant teaspoon of nutella at the widest end of each roll, being careful to stay away from the edge. Roll croissants up, and bake according to package directions.
• Brush with butter and sprinkle with powdered sugar if desired.
• Enjoy with a cup of coffee.

NUTELLA CROISSANTS

Steps:

• 1. Preheat your oven to 350 degrees. Spray a large baking sheet with cooking spray and set aside. Open the tube of crescent rolls, and unroll and separate your triangles of dough. Place 1 heaping tablespoon full of Nutella at the base of each triangle. Roll the dough into a crescent shape and place on the prepared baking sheet. Bake for 14-16 minutes, or until golden brown.