Cooking with Manuela: Bite-Size Croissants with Nutella and Hazelnuts

Creamy nutella and crunchy hazelnuts rolled up in flaky puff pastry. These delicious bite-size croissants are ready in minutes! What are you waiting for?!?

Last week my friend's little boy was eating a danish with nutella and whole hazelnuts. It looked sooo delicious that I almost wanted to snatch it from those cute little hands and take a bite. You know, just a small bite to see if it tasted as good as it looked. But no, I didn't. I really wouldn't do such a thing!
On Saturday though, that danish was still imprinted in my mind. So, here is what I did. I used the frozen puff pastry I had in my freezer and baked these mini, bite-size croissants filled with creamy nutella and crunchy hazelnuts. Really yummy! It turned out to be the perfect dessert to take along that night, to the outdoor movie I went with my boys. The croissants tasted even more delicious there, sitting in the grass, with a light ocean breeze, under a beautiful summer starry sky.
And one more thing: these croissants are not only as delicious as they look, but also super fast to bake. As you probably know by now, I like to cook things from scratch. But is there anything wrong to use frozen dough, so I could have these delicious croissants I had been craving for within minutes?
Don't think so. Try them and you will agree.

Ingredients: to make 12 bite-size croissants Printable Recipe

1 sheet of frozen puff pastry, thawed
about 4 tablespoons (12 teaspoons) of nutella
1/3 of a cup of hazelnuts, broken in big pieces
1 tablespoon of flour
1 egg
powder sugar to decorate

Preparation time: 25 minutes (plus 30 minutes to thaw the puff pastry)

Directions:

Step 1: Thaw the puff pastry if you haven't done that yet. When ready, preheat the oven to 350 degrees. Unfold the puff pastry sheet on a lightly floured surface. Cut the sheet in triangles as shown in my picture.

Step 2: Place a teaspoon of nutella on the shorter side of each triangle, and sprinkle with the hazelnuts.

Step 3: Roll the croissant starting from the side where the nutella is. Make sure the nutella and nuts stay in.

Step 4: Place the croissants on a baking sheet lined with parchment paper, or if you have them, on a silicone baking mat. No greasing necessary! Brush the beaten egg on top of the croissants.