This is one of my most requested giant foods and I’ve been saving it for this book – it’s actually my girls’ favourite breakfast treat (albeit scaled down). Making croissants can be really fun if you’ve got some puff pastry in your fridge, whether homemade or shop-bought. These giant Nutella croissants can be ready in a flash; perfect for sharing! You are going to share, aren’t you?
READY IN 25 MINUTES
SERVES 4
2 x 320g ready-made puff pastry sheets
12 tbsp Nutella
1 egg, beaten
1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and line a baking sheet with baking parchment. Remove the pastry from the fridge to bring it to room temperature.
2. Unroll the pastry on a floured surface. Ready-rolled pastry sheets are already rectangular in shape but you want the pastry a little thinner so use a floured rolling pin to roll it to a thickness of about 2mm. Take a sharp knife and cut from one corner to the diagonally opposite corner to create two large triangles. Do this with both sheets of pastry.
3. Spoon 2–3 tablespoons of Nutella on to the middle of the fatter end of one of the triangles. Now roll the pastry up starting at the fat end; roll over the Nutella and keep going until you reach the end with the pointed seam. Pull the ends in slightly towards you to make the classic curved croissant shape and press lightly to seal any gaps. Repeat with the other three triangles.
4. Put the croissants on the lined baking tray and brush well with the beaten egg. Bake in the oven for 20–25 minutes until golden brown; you don’t want to burn them but you do need them to be a nice bronzed colour to make sure all the pastry is well baked. Allow to cool on the trays for 5 minutes before serving up!
VIRGIN TIP
You can scale down the recipe with the same sheet of puff pastry making smaller triangles to create regular size croissants, baking for slightly less time until golden brown.