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    Home » Blog posts by Rosanna ETC » Food

    Pumpkin Nutella Puff Pastry Croissants

    Published: Oct 13, 2022 by Rosanna Stevens · This post may contain affiliate links · 8 Comments

    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.

    Four pumpkin Nutella puff pastry croissants in a cake tin.

    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!

    Pumpkin croissants on a plate on a table with decorative pumpkins.
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Pumpkin Nutella Puff Pastry Croissants

    Ingredients

    The ingredients for pumpkin Nutella puff pastry croissants on a table: puff pastry sheet, pumpkin puree, Nutella and ground cinnamon.
    • 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.

    A sheet of all butter puff pastry spread with Nutella and pumpkin puree.

    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!

    Rolling croissants from triangles of puff pastry.

    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.

    Puff pastry croissants on a surface about to be baked.

    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!

    A close up of puff pastry pumpkin Nutella croissants on plate.

    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

    Does the pumpkin puree need sweetening?

    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.

    How to know when puff pastry is cooked?

    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.

    What is a croissant?

    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.

    Pumpkin Nutella Puff Pastry Croissants

    Rosanna Stevens
    Crunchy, warm Nutella pumpkin croissants made with puff pastry that make an easy Halloween breakfast.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American, French
    Servings 12 croissants
    Calories 297 kcal

    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! 

    Video

    Nutrition

    Calories: 297kcalCarbohydrates: 27gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 107mgPotassium: 99mgFiber: 2gSugar: 7gVitamin A: 1559IUVitamin C: 0.4mgCalcium: 27mgIron: 2mg
    Keyword pumpkin croissants, Pumpkin Nutella puff pastry croissants, quick croissant recipe
    Tried this recipe?Let us know how it was!

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    Comments

    1. Audrey says

      October 15, 2022 at 1:02 pm

      5 stars
      Pumpkin and Nutella are so good together!! Such an easy recipe

      Reply
    2. Crystal says

      October 15, 2022 at 1:40 pm

      5 stars
      Pumpkin and Nutella- yes, please! These look amazing!

      Reply
    3. Giangi Townsend says

      October 15, 2022 at 2:08 pm

      5 stars
      What a heavenly combination and so delicious. Thank you for sharing.

      Reply
    4. Helen says

      October 15, 2022 at 5:14 pm

      5 stars
      This is so yummy. I had never heard of this combination but it totally worked and is fab for the halloween season.

      Reply
    5. Shelby says

      October 15, 2022 at 11:38 pm

      5 stars
      I love the pumpkin + chocolate combo, these croissants came out beautifully.

      Reply
      • Rosanna Stevens says

        October 16, 2022 at 8:34 am

        So glad to hear that Shelby, I love them too! Thanks for trying the recipe x

        Reply
    6. nacy says

      October 16, 2022 at 12:55 am

      5 stars
      did you just put Pumpkin and Nutella together? omg yes!! So addicting and delicious

      Reply
    7. Judith says

      October 16, 2022 at 6:53 pm

      5 stars
      These look so delicious! Looking forward to trying them.

      Reply

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    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

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