Banana Nutella Croissants
User Reviews
5
Banana Nutella Croissants
Description
The Banana Nutella Croissants recipe uses thawed and cut puff pastry sheets spread with Nutella and topped with thin banana slices, then rolled into croissant shapes. Baking at a moderate temperature ensures the pastries become golden brown and fragrant, while melting the Nutella inside. The thin banana slices caramelize slightly in the oven, enhancing their sweetness and melding with the hazelnut spread's creamy texture. Once baked, the croissants offer a layered, flaky crust surrounding a gooey center.
These pastries are served warm or at room temperature, suitable as a simple snack or breakfast item. They pair well with savory sides like crispy bacon and eggs for a balanced meal. The recipe yields 12 croissants, offering multiple servings.
Thaw puff pastry properly to avoid cracking, and press seams if needed. Thin banana slices cook more evenly and caramelize better. An egg wash adds a shiny golden finish. Leftovers can be stored at room temperature for a day.
Ingredients
- 1 box (2 sheets) puff pastry thawed until softened but still cold (see note 1, frozen
- 3/4 cup Nutella or other hazelnut spread (see note 2)
- 1 to 2 banana thinly sliced (36 slices, see note 3
- egg 1 whole egg + 1 tablespoon water whisked together, see note 4, wash
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds.
- Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 tablespoon Nutella on the widest part of each triangle. Top with 3 banana slices.
- Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.
- Brush the tops of the croissants with the egg and water mixture. Place in oven and bake until the croissants are fragrant and golden brown, 30 to 40 minutes. Remove from oven and cool 5 minutes. Serve warm or at room temperature.
Notes
- Thaw puff pastry at room temperature until softened but still cold to prevent cracking; repair any cracks by pressing seams with your fingers.
- Using thinly sliced bananas allows them to cook evenly and develop a sweeter, caramelized flavor inside the croissants.
- The Nutella or any hazelnut spread used should be spread evenly for consistent flavor distribution.
- An egg wash made from one whole egg and a tablespoon of water gives the croissants a glossy, golden top crust.
- Store any leftovers at room temperature and consume within one day for best texture and flavor.
- This recipe makes 12 croissants, perfect for sharing or enjoying over multiple occasions.
- Serve with savory sides like crispy bacon and eggs to create a more complete breakfast when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12croissants
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1 croissant | |
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 13mg | 1% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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