Croissantnutella Recipes

NUTELLA SANDWICH

Nutella Sandwich image

Provided by Giada De Laurentiis

Time 9m

Yield 3 sandwiches

Number Of Ingredients 2

Ingredients

6 slices (1/2-inch-thick) ciabatta bread
1/2 to 3/4 cup chocolate-hazelnut spread (such as Nutella)

Steps:

Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.

NUTELLA® CRESCENT ROLLS

Nutella® Crescent Rolls image

Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.

Provided by thedailygourmet

Categories Bread Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 3

Ingredients

cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)

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.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g

CROISSANTS

Croissants image

Authentic French croissants.

Provided by Kate

Categories Bread Yeast Bread Recipes

Time 11h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¼ teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 ¾ cups all-purpose flour
2 teaspoons white sugar
1 ½ teaspoons salt
⅔ cup warm milk
2 tablespoons vegetable oil
⅔ cup unsalted butter, chilled
1 egg
1 tablespoon water

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.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 15.8 g, Cholesterol 45.9 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 303.5 mg, Sugar 1.8 g

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