Prepare to embark on a culinary journey that will tantalize your taste buds and transform your ordinary baking routine into an extraordinary experience! These Nutella Rhubarb Puff Pastry Croissants are not just a dessert—they're a decadent masterpiece that combines the rich, creamy allure of Nutella with the tangy, vibrant essence of fresh rhubarb, all nestled within a perfectly flaky, golden-brown puff pastry. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup Nutella
- 1 cup rhubarb, chopped
- 1 tablespoon sugar
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine the chopped rhubarb and sugar. Toss them together until the rhubarb is evenly coated with the sugar. Allow the mixture to sit for about 5 minutes to let the rhubarb release some of its juices.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases. Cut the pastry into 6 equal triangles. Make sure the base of each triangle is wide enough to hold the filling.
- Take a spoonful of Nutella and spread it evenly over the wider end of each pastry triangle, leaving a small border around the edges.
- Next, place a spoonful of the sugared rhubarb mixture on top of the Nutella, distributing it evenly among the triangles.
- Starting from the wide end, carefully roll each triangle towards the pointed end to form a croissant shape. Make sure to tuck in the edges to secure the filling inside.
- Place the rolled croissants on the prepared baking sheet, ensuring they are spaced apart to allow for puffing during baking.
- Brush the tops of the croissants with the beaten egg to give them a beautiful golden color as they bake.
- Bake in the preheated oven for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them to prevent over-baking.
- Once baked, remove the croissants from the oven and let them cool on a wire rack for a few minutes.
- Before serving, dust the croissants with powdered sugar for an extra touch of sweetness and presentation.
- Enjoy your Nutella Rhubarb Puff Pastry Croissants warm or at room temperature!
Tips
- Ensure your puff pastry is completely thawed but still cold for the best texture and rise.
- Don't skip the sugar and resting step with the rhubarb—this helps draw out excess moisture and reduces tartness.
- Use a light hand when rolling your croissants to prevent the pastry from becoming tough.
- For a more even bake, rotate your baking sheet halfway through cooking.
- If the edges start browning too quickly, cover them loosely with aluminum foil.
- Serve these croissants fresh and warm for the most incredible taste and texture experience.
- For an extra indulgent touch, drizzle some additional melted Nutella over the croissants after baking.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 31mg
