Updated August 10, 2026
These mini Nutella croissants turn a sheet of ready-made puff pastry into a warm, flaky treat for brunch, dessert, or a tea party. The recipe makes six small pastries and takes about 45 minutes from start to finish.
When I first made them, my husband was following a low-carb diet. After trying one, he thanked me for saving him only four—because otherwise he would have eaten a dozen. That still feels like high praise.
Mini Nutella croissants at a glance
- Prep time: About 15 minutes
- Bake time: About 25 minutes
- Total time: About 45 minutes
- Makes: 6 mini croissants
- Difficulty: Easy
Recipe note: The measurements and updated bake method below are adapted from Nutella’s current official mini puff croissant recipe. Adding the spread after baking helps keep it from leaking onto the pan. If you prefer a filled centre, see the option below.
Ingredients
- 1 ready-rolled puff pastry sheet, about 250 grams, thawed according to the package directions but still cold
- About 1 tablespoon all-purpose flour, for dusting
- 1 large egg
- 1/2 tablespoon milk
- 90 grams Nutella, divided into six portions
Allergy note: Nutella contains hazelnuts, so this recipe is not nut-free. Check the labels on both the spread and puff pastry before serving anyone with food allergies.
How to make mini Nutella croissants
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the pastry. Lightly flour a clean work surface and rolling pin. Unfold the cold puff pastry and gently roll it into an even rectangle.
- Cut six triangles. Use a sharp knife or pizza cutter to divide the rectangle into six long triangles. A wide base and pointed tip make each piece easier to roll into a croissant shape.
- Shape the croissants. Starting at the wide end, roll each triangle toward its point. Place it on the prepared pan with the tip tucked underneath, then curve the ends slightly inward.
- Add the egg wash. Whisk the egg and milk together. Brush a light coating over each pastry.
- Bake. Bake for about 25 minutes, or until the pastries are puffed and golden. Puff pastry brands vary, so follow the package guidance if its recommended time or temperature differs.
- Add the Nutella. Let the pastries cool for about five minutes. Drizzle or spread one portion of Nutella over each croissant, then serve while still warm.
What I learned from the first batch
I had never used puff pastry before, but it was easier than I expected. My first attempt was also a useful lesson: the pastry works best when it stays chilled, and the pieces need to be triangles rather than rough rectangles.
The kids helped spread the Nutella before we cut the pastry. The spoon went directly into my son’s mouth, so I decided that batch was not for sharing with the neighbours. The pastries tasted great, but my uneven pieces did not look much like croissants.
The box contained a second sheet, so I tried again. Cutting long triangles made all the difference—this time the pastry rolled into the familiar crescent shape.
Can I put the Nutella inside before baking?
Yes. Spread a very thin layer over each pastry triangle, leaving a border around the edges, and then roll it up. Do not overfill the pastry: excess spread can escape as the layers puff. The method above adds the Nutella after baking because it is tidier and follows the brand’s current guidance.
Tips for flaky, evenly shaped pastries
- Keep the pastry cold. If it becomes soft or sticky while you work, refrigerate it briefly before shaping.
- Cut long triangles. A wide base creates the body of the croissant, while the pointed end wraps neatly around it.
- Tuck the tip underneath. This helps prevent the pastry from unrolling in the oven.
- Use a light egg wash. A thin, even coating encourages a golden finish without pooling around the base.
- Let an adult manage the oven. Children can help roll and shape the cool pastry, but the baking sheet will be very hot.
Serving and related baking ideas
Serve these mini croissants warm with fruit for brunch or arrange them on a dessert tray for a party. They are at their flakiest on the day they are baked.
If you want to make pastry from scratch next time, try our easy Danish pastry dough recipe. For another quick sweet treat from Jennie, make this cracker toffee in a mug.
Frequently asked questions
Are these traditional croissants?
No. Traditional croissants use a yeast-leavened laminated dough. This recipe uses store-bought puff pastry as a convenient shortcut, so the result is crisp and flaky but not identical to a bakery croissant.
Can I prepare them ahead?
They are best baked close to serving time. You can cut and shape the cold pastry a few hours ahead, cover the pan, and refrigerate it until you are ready to apply the egg wash and bake. Always follow the storage directions on your puff pastry package.
These are the perfect afternoon snack!
OMG…. seriously. Want.Now.
I may be the last person on the planet that has not tried nutella yet! I must get some!
I haven’t used puff pastry. Those look good. Of course, anything with Nutella looks good to me.
Those look yummy and I always love when the kids can help with a recipe.
My girls LOVE Nutella! I definitely need to pick up this cookbook, though my daughter has created some pretty yummy stuff on her own!
this looks super yummy! I love nutella..put it in a pastry and wow..it will be fantastic.
My daughter would flip for these, she’s a Nutella-aholic!
I make this with my kids all the time its a hit at the house. You can’t go wrong with Nutella.
Gotta love nutella! When I was in Italy chocolate croissants were at every breakfast and what a great way to make them easy at home!
those look so good! I have to find a way to make them gluten free.
I did a superficial search and there are some recipes for gluten free puff pastry. I don’t know if Nutella is gluten free or not though.
These are amazing. I love anything with Nutella in it.
This time I’m not jealous. Because I’m eating Nutella as I type this. LOL