Nutella & Strawberry Croissants

by Sophie Middleton

July 6, 2016

So I’m sitting watching a film called ‘It’s Complicated’ with one of my friends. Meryll Streep, in another of her wonderful food films, is making chocolate croissants from scratch to win over her new beau. She makes the pastry, rolls it out, divides it up, sprinkles dark chocolate down the middle of the triangle piece of pastry and the baked result is SO mouth-watering. We were practically drooling in our seats and I knew I had to do the same.

I’ve created an easy version of chocolate croissants; half that are filled with nutella and the rest with both strawberries and nutella. These are incredibly easy to make and really, you can fill the croissants with anything. (I’ve got some ideas for some cheesy ones soon so keep your eyes peeled!) Serve these warm in the morning with a coffee or share with family and friends in the afternoon. I think they’re a mix of my love for French pastry and Italian cannolo – but watch out because you’ll want to have more and more!

Click here to download your printable recipe!

Quick Look
Servings - 12
140 - Calories
Time : 30

You will need:

  • 1 sheet puff pastry
  • Jar of Nutella
  • Three sliced strawberries
  • One beaten egg
  • One tablespoon water
  • Tray with parchment paper
  1. If puff pastry is frozen, let it thaw for an hour or two before using. When thawed, take one sheet out on a floured surface.
  2.  Preheat the oven to 180C.
  3. Using a rolling pin, roll out the pastry sheet so that it’s about 0.4cm thick and in a rectangular shape.
  4. With a knife, divide up the pastry sheet into a square starting with making lines across horizontally and two lines down.
  5. Then cut down each small rectangle from the top left point, to the bottom right point to give two triangles.
  6. Place one teaspoon of nutella along the middle of each pastry triangle and add a line of strawberry pieces on top of the nutella. You can make half with just nutella and the rest with both.
  7. Carefully roll the pastry from the widest part to the smallest corner. They don’t need to be tight. Place them on a tray with baking paper with the point end tucked underneath so they don’t open out.
  8. When all of your mini croissants are laid out, whisk an egg in a bowl with one tablespoon of water and use a cooking brush to cover each croissant with the egg mix.
  9. Place in the oven for 25 minutes and watch as the croissants turn golden brown with the most delicious smell!
  10.  Serve the croissants with coffee as a morning snack or a warm afternoon treat!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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