Nutella Croissants - Handle the Heat
Filed Under: Chocolate | Dessert | Easy | Pastry

Nutella Croissants

By Tessa Arias
June 15th, 2009
5 from 1 vote
5 from 1 vote

They're warm, gooey, flaky, buttery, sweet, and heavenly: Nutella Croissants.

Yield: 8 croissants

Cook: 15 minutes

Nutella, nutella, nutella. If you’ve never tried Nutella before, run to the grocery store now and buy some. Now!
Are you back yet? Isn’t it the most delicious thing you’ve ever tasted out of a jar? For those of you who have never tried it and didn’t follow my orders to go to the like grocery store, Nutella is a a chocolate-hazelnut spread. Its creamy and sweet and like nothing you’ve ever tasted before. In the world of food, some foods are a match made in heaven, like peanut butter and jelly or tomatoes and basil. Chocolate and hazelnut is definitely in my top 5 heavenly food matches.

I saw Nutella at the store after not having it for a few months and I just had to buy it. When I got home I was disheartened. I had nothing to dip or eat the Nutella with! I just had to make something, but what? On the television that day I had been reminded of my trip to Paris, France a few years ago. If you haven’t been to a pâtisserie, go. Right now.
Are you back yet? Okay, good. Did you sample all the delicious breads, cakes, tarts, pies, and croissants? Did you visit a crepe stand? My trip to France was the first time I ever had Nutella. First, in a crepe. Second, in a pastry. Since I know I would turn making crepes into a disaster, I decided on a type of pastry to satisfy my Nutella craving. I peered in the fridge and saw a tube of Pillsbury Buttery Crescent Roll Dough. It was the closest thing I could find to a Nutella filled French pastry.

My nutella croissants were amazing! So delicious and so easy. The outside of the croissant was golden brown and the inside was oozing with Nutella. The perfect combination of warm, gooey, flaky, buttery, and sweet.

Nutella Croissants

Nutella Croissants

5 from 1 vote

How to make
Nutella Croissants

Yield: 8 croissants
Cook Time: 15 minutes
Total Time: 15 minutes
They're warm, gooey, flaky, buttery, sweet, and heavenly: Nutella Croissants.


  • 8 tablespoons Nutella
  • One package Pillsbury Butter Flake Crescent Rolls


  1. Preheat oven to 375. Open package and carefully spread dough out onto a flat surface. Cut apart dough following the pre-cut lines into 8 triangles.
  2. Place one tablespoon (more or less, depending on your preference) of Nutella onto the base of each triangle. Carefully roll the dough up to form a crescent shape.
  3. Place rolls onto ungreased baking sheet and bake for 11-13 minutes or until golden brown.
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Laura Jones — March 23, 2018 at 2:40 pm

    Only tried these once to see how they taste and how they would hold up at a pot luck or other functions. I loved them. I’m making them right now for a benefit dinner for cancer patient in our community. I’m putting a little twist on them and I hope it works out. I’m adding a few tiny pieces of srawberries. And a shake of powdered sugar, when they come out of the oven.

  2. #
    Christina — November 17, 2013 at 3:48 pm

    I make these a lot too! But I usually spread out the Nutella, not just have it in one big glob. I will try that next time though!! I really love to dip pretzels in Nutella. My sister and I will just keep eating and eating until were out of pretzels or Nutella, or both 🙂

  3. #
    Elizabeth — August 6, 2012 at 4:21 pm

    So i just made this croissants (and this was also my first experience tasting nutella) and I must say it was sooooo goooood!!!!!!!! My family loved it and we all ate them in less than half an hour haha… I love your recipes!

  4. #
    Tessa — July 6, 2009 at 12:56 am

    Kevin- Ohh that would be quite a breakfast treat!

  5. #
    Kevin — July 5, 2009 at 1:32 pm

    Those look so good! I could really go for some of those for breakfast right now.

  6. #
    Tessa — June 27, 2009 at 11:22 pm

    Rita & Lola- Thank you! I love nutella and strawberry on crepes too. Unfortunately there aren't many places around where I live that make or sell crepes 🙁

    Marta- Thanks! Oh I can definitely eat a few spoonfuls right out of the jar!

    Melinda- Thank you 🙂 🙂

  7. #
    Melinda — June 27, 2009 at 6:51 pm

    Nutella is pretty awesome! I love dipping fruit in it- mmmm..Love your blog!

  8. #
    Marta — June 23, 2009 at 5:10 pm

    I LOVE Nutella! I can eat it by the spoonfull, right out of the jar! Great wuick idea here, I love these croisants!

  9. #
    the twins — June 22, 2009 at 10:31 pm

    those look so good! nutella is the greatest, my favorite thing is nutella and strawberry crepes. yum!

  10. #
    Tessa — June 22, 2009 at 3:37 pm

    Crystinna- Nutella smores sounds delicious!! What a great idea.

    The new house is good! Hahah I actually bought 2 glass canisters to keep flour and sugar in and a 2 tiered fruit basket. I had to resist buying every single item in that store!

  11. #
    Bedroom Talk — June 22, 2009 at 6:42 am

    haha your entry was hilarious it made me want to take a trip to paris asap!
    Nutella is honestly the perfect “hit the spot” sweetness. Plus when you're camping and you plan on making smores it works so much better and less mess, yippy!

    *on another note, how is the new casa? Have you bought all of crate and barel yet? haha

  12. #
    Tessa — June 19, 2009 at 9:01 pm

    Thank you Nick!

    That's a good idea, I need to have some scratch dough recipes in my repertoire 🙂 After I made these and put them in the oven, I looked at the packaging for the Pillsbury Crescent Rolls and in little writing I saw “imitation butter flavor” or something like that and I was immediately turned off. Making my own stuff is so much better

  13. #
    nick — June 18, 2009 at 10:13 pm

    I've seen a lot of very interesting things today, but I think this is the one I want to eat the most.

    If you get a chance, you should totally try to make some of your own Croissant dough. There are plenty of resources online (the great Joe of has a good step-by-step). The advantages of homemade include 1) freshness 2)can use all butter instead of factory processed with shortening 3) it's cheap and 4) you'll learn a lot about laminated doughs the first couple of times you fail miserably before triumphing supremely 🙂

  14. #
    Kayla — June 17, 2009 at 5:37 am

    Nutella is my new addiction, but I need to stay away from it. I just ate the whole entire jar in 2 days. Not good. :/ but those crossiants look amazing.

  15. #
    Pamela — June 17, 2009 at 12:59 am

    This looks very good…and naughty! I have only become a Nutella fan in the past 5 years, and I must say, I LOVE IT! Lately, when the craving hits, I just dip some Nilla wafers in the jar…SO GOOD!


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