Chocolate Hazelnut Croissants: Lazy But Fancy AF

This is the kind of recipe that makes you feel wildly accomplished with very little effort.

Store-bought puff pastry does the heavy lifting, while a generous swipe of chocolate hazelnut spread delivers that deep, indulgent flavor you expect from a proper croissant.

These chocolate hazelnut croissants prove that “fancy.

Warm from the oven, these come out crisp on the outside, soft in the middle, and perfectly suited for slow mornings, last-minute guests, or anytime you want something sweet without the stress.

Why This Recipe is Awesome

Let’s be real—this recipe is doing the most with the least.

• Store-bought puff pastry does all the hard work. Bless it.
• Only a few ingredients, yet people will assume you have pastry skills.
• Crispy outside, melty inside—the elite texture combo.
• Ready in under 30 minutes, which IMO is peak recipe performance.
• Works for breakfast, dessert, or that awkward “someone’s coming over” moment.

Basically, it’s foolproof. Like, “even if you forgot to thaw the pastry a little too long” foolproof.

Ingredients You’ll Need

Keep it simple. No fancy pastry school shopping list here.

• Puff pastry sheets – Store-bought, thawed. You’re not proving anything.
• Chocolate hazelnut spread – Rich, creamy, and doing all the flavor heavy lifting.
• Egg – For that shiny, bakery-style glow-up.
• Powdered sugar (optional) – For dramatic flair and Instagram credibility.

That’s it. Four ingredients. We love a minimal cast.

Step-by-Step Instructions

Short steps. No chaos. Let’s go.

1. Preheat your oven to 400°F (200°C).
   Yes, actually preheat it. Warm ovens = flaky pastry magic.
2. Unroll the puff pastry onto a lightly floured surface.
   If it cracks a little, don’t panic. Puff pastry is dramatic but forgiving.
3. Cut each sheet into triangles.
   Think pizza slices, not geometry homework.
4. Add a spoonful of chocolate hazelnut spread near the wide end.
   Don’t overfill unless you enjoy cleaning burnt chocolate off baking trays.
5. Roll them up gently toward the point.
   Loose rolls puff better. Tight rolls = sad croissants.
6. Brush with beaten egg.
   This is how you get that “I bought these from a bakery” shine.
7. Bake for 15–18 minutes until golden and puffed.
   Your kitchen will smell incredible. This is your reward.
8. Cool slightly, then dust with powdered sugar if using.
   Optional—but highly recommended for ✨vibes✨.

How to Serve

Serve these warm. Always warm. That’s when the filling is gooey and the pastry is at peak flake.

They’re perfect with:

• A cup of tea or coffee
• Fresh fruit on the side to feel balanced
• A napkin (trust me)

Hosting brunch? Stack them on a plate and casually say, “Oh these? Just something I whipped up.” Power move.

Nutrition Facts

Let’s keep this realistic—not scary.

• Calories: 320-g Moderate indulgence (worth it)
• Carbohydrates: 34-g Pastry joy, obviously
• Fats: 19-g —but that’s where the flavor lives
• Protein: 5-g Minimal, but we’re not here for gains
• Sugar: 12-g Enough to make you smile

FYI: This is a treat, not a lifestyle choice. Enjoy it accordingly.

Common Mistakes to Avoid

Even easy recipes have traps. Here’s how not to fall into them:

• Skipping the egg wash – Congrats, you made pale croissants. Tragic.
• Overfilling the pastry – That chocolate will escape. It always does.
• Not sealing the edges lightly – Leaks = mess + sadness.
• Baking on a cold tray – Puff pastry likes heat. Don’t sabotage it.
• Walking away “just for a second” – Burnt bottoms happen fast.

Alternatives & Substitutions

Feeling creative? Or just working with what you have? Same energy.

• No hazelnut spread? Use chocolate spread or cocoa-based nut-free spread.
• Want extra texture? Add a sprinkle of chopped nuts (optional but fancy).
• Dairy-free? Choose a dairy-free puff pastry and spread—still works beautifully.
• Mini croissants? Cut smaller triangles for bite-sized versions. Dangerous but fun.
• Less sweet? Use a thinner layer of filling and skip the sugar dusting.

Personally, I think the classic version is unbeatable—but customization is half the fun.

Final Thoughts

These chocolate hazelnut croissants are proof that you don’t need complicated techniques or a full pantry to make something impressive.

They’re flaky, rich, and wildly satisfying for the amount of effort involved—which is basically none.

Now go impress someone… or just sit down and eat two by yourself.

You’ve earned it.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Yes! Assemble them, keep them chilled, and bake fresh when ready. Freshly baked is always superior.

Can I freeze them?
Unbaked—yes. Baked—meh. They’re best fresh, but frozen unbaked croissants are clutch for emergencies.

Do I need to grease the baking tray?
Not really. Puff pastry has enough butter to handle that situation.

Can I use margarine instead of egg wash?
Technically yes… but why hurt your soul like that? Egg wash exists for a reason.

Why didn’t mine puff properly?
Most likely your pastry got too warm. Puff pastry likes to stay cool until it hits the oven.

Can I air-fry these?
Yes, but watch them closely. Air fryers are powerful little beasts.

Are these breakfast or dessert?
Both. Time is fake. Eat the croissant.