- Pillsbury Croissant Cresent dough, any flavor (I prefer using honey butter or butter flaky, they have many choices)
- 1 jar of Nutella
- 1 egg
- wax/parchment paper
- baking sheet
1. Tear out 2 pieces of wax/parchment paper. Use one to line the baking sheet. Set the other on the counter somewhere near or in front of you.
2. Open the Pillsbury dough. It can be kind of tricky, here’s how to break the seal: Find the little gray square at the top of the can that says “open”. Peel back the paper until there is no more paper. Now, you can do one of two things. 1) You can use both of your hands and push in the seal until it pops, or 2), you can use a spoon and push on the edge of the seal. Either way works to open it. Once you have opened it, roll the dough out on your paper. You will see 8 triangles; separate them.
3. When you have separated all the triangles, lay them as in the shape of a right triangle facing towards you. Add about 1 teaspoon of Nutella to the base of the triangle, then slowly roll the triangle. Pinch and twist the ends of the croissant to make sure no Nutella falls out. Warning: Don’t add too much Nutella!! It’s hard to resist, but if you do, it will all come spilling out and you’ll have a mushy, no-good croissant. Transfer each croissant to the baking sheet.
4. Mix the egg in a bowl thoroughly. Using a spoon, baster, or brush, apply the egg to the top of each croissant. This is called Ann egg wash, where you cover the top of a food item in egg.
5. Bake the croissants according to the can of Pillsbury dough; in the oven at 350 degrees for 12 minutes, though I usually cook mine for 14. When they’re done cooking, let them cool for up to 6 minutes. Enjoy them warm!!