Usually most of the things I make take hours to actually make.
They typically have 40 minute to 1 hour baking times, a few hours cooling time, a lot of the dessert I make also need to be left in the fridge overnight.
I personally enjoy this, the process is fun to me. But somedays you want to make a quick easy dessert. These puff pastry croissants are perfect for those days.
What do puff pastry croissants taste like?
Do these taste like actual croissants….no they do not.
They taste amazing, especially when they’re warm. They’re so crispy and flaky, and the flavour from the Nutella was so good.
But they’re not comparable to real French croissants. A great alternative though, for when you’re in desperate need of eating something similar to a croissant!
Ingredients for these puff pastry croissants
- 2 sheets ready rolled puff pastry – it’s a lot easier to just use the ready rolled puff pastry. Any brand works, I use Sainsbury’s brand.
- Nutella – I filled my croissants with Nutella, they taste great with this. But you can use whatever spread or filling you want….Biscoff, a jam, pistachio cream, use whatever you want.
- 1 egg – this is for an egg wash, just so that the croissants gain a nice golden brown colour in the oven.
- Some icing sugar – ok I know I called these 3 ingredient puff pastry croissants. This is a 4th ingredient, but it’s not needed. I just dusted the croissants with some icing sugar after they were baked, it was a nice addition but you don’t need to do this.
A few tips
Don’t roll out your puff pastry even more
One mistake I use to make a lot with puff pastry, is that I would get my already rolled sheet and then roll it out even more.
In my head I thought the thinner it is, the flakier the final product would be.
This might be common knowledge, maybe I’m the only person who didn’t know this, but it’s not good to do this with puff pastry.
All you will end up doing is ruining all the layers and then your puff pastry won’t be very puffy.
Don’t add too much filling
You only want to spread on a thin layer of the filling over your puff pastry sheet.
I’ve learn that if you add too much filling, it will give you nothing but stress.
It makes it much harder to roll up your croissant shapes because the filling will be squeezing out and also as they bake, the filling will leak out.
So add a thin layer!
Bake them at a high temperature
You want to bake these at 220c/425f. Typically when baking, your oven temperate is much lower than this.
However, to get puff pastry to puff up in the oven, you want to bake it at a high temperature.
If you put the croissants into an oven that is too cold, they will end up flat. They’ll still taste good, just not as thick and flaky.
How many croissants does this recipe make?
In the recipe I’ve wrote that you will get 6 croissants.
This number is a suggestion.
It really just depends on the size of the triangles you cut. I kept my triangles a little wide at the base, so I got 6. But you might get a few more than this.
Or also different brands of ready rolled puff pasty might be different sizes, so you might get 1 or 2 more/1 or 2 less.
So this is just a heads up!
The baking time
This is also another heads up. I’ve heard that different brands of puff pastry bake differently.
I baked my croissants for around 30 minutes but some brands of puff pastry might need longer or less time in the oven.
Just keep an eye on them, they’re done when they’re a deep golden brown colour!
Puff Pastry Croissants
2 sheets ready rolled puff pastry
Some icing sugar to dust on top (optional)
- Start by pre-heating your oven to 220c/425f. Also line a large tray with some baking paper.
- Un-roll one of your puff pastry sheets and spread the Nutella all over this. Place the second puff pastry sheet on top.
- Use a knife to cut around 6 triangles out of this.
- Get one triangle and cut a small slit at the bottom of it. Roll this triangle up, starting from the bottom side, into a croissant shape. Place this onto your tray and repeat this with the rest of the triangles.
- In a small bowl, whisk your egg, then brush a light layer of this onto your croissants.
- Bake for around 25-30 minutes, or until they're a nice golden brown colour.
- Once baked, leave them to cool down for 5 minutes, then dust them with icing sugar and enjoy!