Pumpkin Nutella Puff Pastry Croissants
Crunchy, warm Nutella pumpkin croissants made with puff pastry that make an easy Halloween breakfast.
Equipment
- 1 large, lined baking tray
- 1 Pastry brush
- 1 Glass or mug for the egg wash
- 1 Knife or pastry cutter (or you can use a pizza cutter)
Ingredients
Pumpkin croissants
- 2 Puff pastry sheets
- 8 tablespoon Nutella
- 8 tablespoon pumpkin puree
- 1 tablespoon ground cinnamon
Egg wash
- 1 egg yolk
- 1 teaspoon honey
Instructions
- Preheat oven to 200 degrees Celsius/395 degrees Fahrenheit.
- Spread pumpkin puree and Nutella in a checkerboard pattern on one sheet of puff pastry. Lay the second sheet of puff pastry on top and gently press them together without pressing down too hard.
- 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!
- 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.
- Place the pumpkin croissants onto a lined baking sheet (parchment paper or a silicon liner) and gently brush the honey egg yolk egg wash over the top and sides using a pastry brush. Dust each pumpkin croissant 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.
- Bake the pumpkin Nutella puff pastry croissants for 25 minutes until golden and crispy on the outside and cooked thoroughly on the inside.
Video
Nutrition
Calories: 297kcalCarbohydrates: 27gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 107mgPotassium: 99mgFiber: 2gSugar: 7gVitamin A: 1559IUVitamin C: 0.4mgCalcium: 27mgIron: 2mg
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