I have always loved Pain au Chocolat, the classic french pastry that is essentially a croissant stuffed with chocolate. When Julie posted about how to make them last month I thought I’d died and gone to heaven. It was so easy! I made her recipe once just to make sure I could handle it (it was no problem) and then I thought about giving it a twist. Instead of stuffing the croissants with plain chocolate, what about nutella? I mean, you all know how much we adore the stuff. Who wouldn’t want to know if a nutella croissant was even possible?
The good news is that, after my experiment, I can assure you that a nutella stuffed croissant is indeed possible. Simply take Julie’s recipe, swap nutella for chocolate and you are all set. Now that I’ve told you, get to it!
Easy Pain au Nutella
1 package puff pastry, thawed
1/2 cup nutella
1 egg, lightly beaten
1. Roll out the puff pastry on a floured work surface to 1/4 inch thick. Use a knife to cut the pastry into rectangles that are about 4 inches long and 2 inches wide. Swipe one end with a generous dollop of nutella and then roll up the pastry in tight ring. Brush the tops with the beaten egg and bake at 400ºF for about 20 minutes or until golden brown