Pumpkin Nutella puff pastry croissants - a flaky, crunchy croissant filled with gooey Nutella and pumpkin puree, gently spiced with cinnamon. Pumpkin and chocolate are a favourite flavour combination of mine and now that it's pumpkin season I want to eat these every day! The natural sweetness of pumpkin makes it an ideal ingredient for baking, and this quick croissant recipe with pumpkin and Nutella makes the ideal easy Halloween breakfast. It's great for families or if you have guests and want to whip up something special, served alongisde a steaming pot of coffee.
This pumpkin Nutella puff pastry croissant recipe has only 4 ingredients and takes just 30 minutes to make. Puff pastry is made by folding butter and dough together several times (known as 'lamination') and takes quite a while so for a quick croissant recipe, using a sheet of ready made puff pastry is much easier. I generally always use store bought puff pastry but be sure to get the all butter kind, it makes so much difference.
I'm a big fan of pumpkin recipes after spending a lot of time in the US during Autumn, or Fall as it is known there. Which I really love, it's so evocative of the warm and fiery tones of the tree foliage as their leaves change colour and fall to the ground. Pumpkin works just as well in sweet and in savoury recipes and here it makes a brilliant croissant filling.
You might also want to try this spiced pumpkin yogurt cake with mascarpone cream cheese frosting!
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Ingredients
- All butter puff pastry sheets
- Nutella
- Canned pumpkin puree (be sure to buy pure pumpkin puree with no added sugars)
- Ground cinnamon
See the recipe card for quantities.
Instructions
Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit.
Lay one of the puff pastry sheets flat on a clean worksurface.
Using two spoons or small spatulas, create a checkerboard effect on the puff pastry sheet with a thin layer of Nutella and pumpkin puree in sequence.
Lay the second sheet of puff pastry on top and gently smooth them together, without pressing down too hard.
Using a knife or pastry cutter, cut even triangles across the pastry. Don't worry about rough edges, as the pastry cooks and puffs up it will hide all evils!
Roll the pumpkin nutella puff pastry croissants inwards from the wide end of the triangle at the edge of the puff pastry sheet. The trick is to keep them tight without putting pressure on them as it will cause the filling to squeeze out.
Make the egg wash by cracking the egg into a glass and mixing together. Place the pumpkin croissants onto a lined baking tray and brush the egg wash over the top and sides using a pastry brush. Dust each one with a pinch of cinnamon.
Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
Enjoy whilst warm with a cup of hot coffee!
Looking for other recipes using canned pumpkin puree? Try this creamy sage and pumpkin tagliatelle and these spiced pumpkin cheesecake macarons.
Substitutions and variations
Here are a few ways you can adapt this pumpkin Nutella puff pastry croissant recipe to suit you.
- Nuts - to add some crunch, you could add some chopped hazelnuts to the inside of the croissant before rolling the puff pastry together.
- Crunch - sprinkle a little granulated sugar over the egg wash and cinnamon before baking for an even bigger crunch and sweet kick.
- Pumpkin free - not keen on pumpkin? Just using Nutella is fine!
Equipment
- Lined baking tray
- Pastry brush
- Glass or mug for the egg wash
- Spoons or small spatulas
- Knife or pastry cutter (or you can use a pizza cutter)
Storage
Store any leftover pumpkin Nutella puff pastry croissants in an airtight container and consume them within 2-3 days. They can be enjoyed hot or cold, to re-heat put them on a baking tray and bake at 120 degrees Celsius/250 degrees Fahrenheit for 10-15 minutes.
These croissants don't stand up well to freezing.
Top tip
Don't overdo the filling and leave a small gap around the edges of the puff pastry sheet so that it all stays on the inside and doesn't squidge out and burn when cooking. Also, we keep the oven slightly cooler than usual when baking specifically so that the inside of the pumpkin Nutella puff pastry rolls can cook thoroughly.
FAQ
In my opinion, no. This pumpkin Nutella puff pastry croissant recipe is sweet enough from the Nutella and and the natural sugars in the pumplin puree.
Puff pastry is golden, crisp and hard to touch when cooked. Sometimes the inside of puff pastry rolls can take a while to bake thoroughly which is why we cook these at a slightly lower temperature, for slightly longer. Uncooked puff pastry is wet and doughy, and if you squeeze it it will compress and go flat.
Croissants are a kind of French breakfast pastry, made from laminated sweetened dough rolled into a crescent shape and baked until they are light, flaky and crunchy.
Pumpkin Nutella Puff Pastry Croissants
Equipment
- 1 large, lined baking tray
- 1 Pastry brush
- 1 Glass or mug for the egg wash
- 2 Spoons or small spatulas
- 1 Knife or pastry cutter (or you can use a pizza cutter)
Ingredients
- 2 Puff pastry sheets
- 8 tablespoon Nutella
- 8 tablespoon pumpkin puree
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit.
- Lay one of the puff pastry sheets flat on a clean work surface.
- Using two spoons or small spatulas, create a checkerboard effect on the puff pastry sheet with a thin layer of Nutella and pumpkin puree in sequence.
- Lay the second sheet of puff pastry on top and gently smooth them together, without pressing down too hard.
- Using a knife or pastry cutter, cut even triangles across the pastry. Don't worry about rough edges, as the pastry cooks and puffs up it will hide all evils!
- Roll the pumpkin Nutella puff pastry croissants inwards from the wide end of the triangle at the edge of the puff pastry sheet. The trick is to keep them tight without putting pressure on them as it will cause the filling to squeeze out.
- Make the egg wash by cracking the egg into a glass and mixing together. Place the pumpkin croissants onto a lined baking tray and brush the egg wash over the top and sides using a pastry brush. Dust each one with a pinch of cinnamon.
- Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
- Enjoy whilst warm with a cup of hot coffee!
Audrey says
Pumpkin and Nutella are so good together!! Such an easy recipe
Crystal says
Pumpkin and Nutella- yes, please! These look amazing!
Giangi Townsend says
What a heavenly combination and so delicious. Thank you for sharing.
Helen says
This is so yummy. I had never heard of this combination but it totally worked and is fab for the halloween season.
Shelby says
I love the pumpkin + chocolate combo, these croissants came out beautifully.
Rosanna Stevens says
So glad to hear that Shelby, I love them too! Thanks for trying the recipe x
nacy says
did you just put Pumpkin and Nutella together? omg yes!! So addicting and delicious
Judith says
These look so delicious! Looking forward to trying them.