tagAlt.croissant nutella

Quick Mini Croissants with Chocolate Filling

Just a sheet of all-butter puff pastry and a decadent chocolate spread—effortless elegance and taste in every bite!
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tagAlt.croissant nutella

Whip up irresistible mini croissants with puff pastry and a lush chocolate filling in minutes! This recipe transforms a simple roll of store-bought pastry and your favorite chocolate spread into elegant treats perfect for breakfast, brunch, or a quick dessert.

The tradition of the croissant, with its roots in Austria as the kipferl and later popularized in France, has been embraced in Italy, where these buttery pastries—known as cornetti—are a breakfast staple, often enjoyed with a cappuccino. Here, we shortcut the classic laminated dough by using ready-made puff pastry, delivering flakiness and satisfaction with a fraction of the effort.

Whether you need a last-minute party snack or want to impress guests with minimal prep, these bite-sized treats are your go-to solution. Their beauty lies in their versatility: swap out the chocolate for jams, fruit spreads, or nut butters for endless variations.

Let’s dive into making these easy, golden croissants filled with creamy chocolate goodness!

Ingredients

for 12 servings

Nutella (chocolate) croissant recipe

  • Puff Pastry (sheet) 1
  • Nutella as needed
  • Sugar (Granulated) as needed
  • Milk cup

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Preparation

for 12 servings

Step

1

Of 3

Shape and Score the Puff Pastry

Carefully unfurl your round sheet of puff pastry. With a sharp knife, cut straight across to quarter the pastry, then slice each quarter into three equal wedges for a total of 12 triangles.

To make shaping easier and achieve that classic croissant curl, create a small notch at the center of the wide end of each triangle. This simple step helps the dough roll more evenly and produces the iconic crescent shape.

Step

2

Of 3

Fill and Roll into Croissants

Add about half a teaspoon of chocolate spread—such as Nutella—onto the wide side of each pastry triangle.

Gently stretch the notched edge, then roll each triangle tightly from the base toward the tip. Don’t worry if the pastry spreads outward; this helps create airy layers.

Finish by tucking the pointed end underneath the croissant to hold its shape during baking.

Step

3

Of 3

Finish and Bake to Golden Perfection

Arrange your mini croissants on a baking tray lined with parchment paper.

For a glossy, golden finish, brush each croissant with a mixture of milk (or water) and a touch of dissolved sugar. Sprinkle a little extra sugar on top for sparkle and sweetness—this is especially recommended since puff pastry itself is not sweet.

Bend the ends slightly to form a crescent, then bake in a preheated oven at 180°C (356°F) for 25 to 30 minutes, or until beautifully puffed and golden brown.

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Filippo Bartolotta

Filippo Bartolotta

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