Pumpkin Croissants With Nutella And Puff Pastry

Pumpkin croissants with gooey Nutella are so easy to make with puff pastry! A flaky, crunchy puff pastry croissant, gently spiced with cinnamon and fall flavors. Pumpkin and chocolate are a favorite flavor combination of mine, and now that it's pumpkin season, I want to eat these pumpkin croissants every day!

Jump to:

• Why this is the best recipe
• Ingredients
• Instructions
• Top tip
• Substitutions and variations
• Equipment
• Storage
• FAQ
• Recipe Card

Why this is the best recipe

1. It's tasty: 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.
2. It's simple: This pumpkin Nutella puff pastry croissant recipe has only four ingredients and takes just 30 minutes to make. Croissant dough is an enriched puff pastry that takes several days to make. So for a quick croissant recipe, using a sheet of ready-made puff pastry is much easier and faster.
3. It's seasonal: 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. It's so evocative of the warm and fiery tones of the tree foliage as their leaves change color. Canned pumpkin puree is perfect for Fall, Halloween, and Thanksgiving recipes.

You might also want to try this spiced pumpkin yogurt cake or, for another Halloween treat, these Hocus Pocus cookies.

Ingredients

Pumpkin croissants

1. All butter puff pastry sheets: Baking with puff pastry is so easy if you buy store-bought. Traditional puff pastry takes several days to make as a butter block is laminated into a lean dough. Ready-made puff pastry sheets can be used in many recipes like these cheat croissants or an asparagus cheese tart.
2. Nutella: Chocolate hazelnut spread is universally adored and gives nutty chocolate flavor to pumpkin pastries.
3. Canned pumpkin puree: Be sure to buy pure pumpkin puree with no added sugars, or it can be overpoweringly sweet.
4. Ground cinnamon: Cinnamon adds warmth and a subtle hint of spice to the chocolate pumpkin croissants, don't skip it!

Egg wash

1. Egg yolk: An egg yolk wash gives croissants a rich taste and a deep golden hue.
2. Honey: Honey adds some sweetness and extra crunch!

See the recipe card for full quantities and step-by-step instructions.

Instructions

Puff pastry croissants are so easy to make and can be ready in less than 30 minutes, which makes them ideal for a quick Fall or Halloween breakfast!

1. Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit.
2. Spread pumpkin puree and Nutella in a checkerboard pattern on one sheet of puff pastry.
3. Lay the second sheet of puff pastry on top and gently press them together without pressing down too hard.
4. Cut long, even triangles across the pastry using a knife or pastry cutter. Don't worry about rough edges; as the pastry cooks and puffs up, it will hide all evils!
5. Roll the pumpkin Nutella puff pastry croissants inwards from the wide end to the point of the triangle. The trick is to keep them tight without putting pressure on them, as it will cause the filling to squeeze out.
6. Place the pumpkin croissants onto a lined baking sheet (parchment paper or a silicon liner) and gently brush an egg wash over the top and sides using a pastry brush.
7. Dust each pumpkin croissant with a pinch of cinnamon.
8. Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.

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 croissant with Nutella recipe to suit you.

1. Nuts - to add some crunch, you could add some chopped hazelnuts to the inside of the croissant before rolling the puff pastry together.
2. Pumpkin free - not keen on the pumpkin? Just using Nutella is fine!

Equipment

1. Lined baking tray/cookie sheet: avoid using a high-sided tray as this will trap steam around the croissants and will prevent them from crisping up properly.
2. Pastry brush
3. Glass or mug for the egg wash
4. Spoons or small spatulas
5. 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. Pumpkin croissants 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 as the filling can go watery when defrosted.

FAQ

Recipe Card