3-Ingredient Nutella Croissants (Printable Version)

Flaky croissants filled with Nutella, air fried until golden and melty for a quick indulgence.

# Components:

→ Pastries

01 - 4 store-bought croissants

→ Spread

02 - ½ cup Nutella or chocolate-hazelnut spread

→ Garnish (optional)

03 - 2 tablespoons chopped hazelnuts or powdered sugar

# Directions:

01 - Preheat the air fryer to 350°F (175°C).
02 - Slice each croissant horizontally halfway through to create a hinge without cutting completely.
03 - Spread about 2 tablespoons of Nutella inside each croissant, then gently press the halves together.
04 - Place the croissants in a single layer within the air fryer basket.
05 - Cook in the air fryer for 4 to 5 minutes until golden brown and the Nutella is melted.
06 - Remove carefully and optionally top with chopped hazelnuts or a light dusting of powdered sugar. Serve warm.

# Expert Tips:

01 -
  • You'll have a legitimately impressive dessert ready in ten minutes flat, no actual baking skills required.
  • The contrast between the flaky, crispy croissant exterior and the warm, gooey Nutella center tastes like you spent an hour in the kitchen when you really didn't.
  • It works for breakfast when you're running late, as an afternoon snack, or dessert when guests surprise you—everyone assumes you tried much harder than you did.
02 -
  • Don't overstuff—too much Nutella means it'll leak everywhere and create a sticky mess in your air fryer, which I learned the hard way on attempt number two.
  • The Nutella should be spreadable, not stiff from the cold, so take it out of the fridge a few minutes before you start, or it'll tear right through the croissant.
  • Those extra five minutes in the oven instead of the air fryer actually work perfectly if you don't have one, though you might need to watch it more carefully for browning.
03 -
  • If your Nutella is cold and stiff, warm the jar slightly under warm water or use a warm spoon to make spreading effortless and keep the croissant intact.
  • Don't skip the preheat step—it's the difference between golden and pale, between texture that sings and croissants that are just okay.
Return