Preheat the oven to 390ºF (200ºC). Unroll the sheet of puff pastry and lay it out flat. You can use at the bottom the baking sheet it comes with or lightly flour your countertop to prevent sticking. Spread Nutella evenly across the entire surface of the pastry, leaving about 1/2-inch border around the edges. Ideally, your puff pastry should be square, as it’s easier to cut later. If you happen to have a round one (like we did by mistake), don’t worry—the taste will be just as good!
Fold the puff pastry sheet in half. Now, using a knife or a pizza cutter, slice the puff pastry into triangles. Now it’s time to roll! Start at the widest edge of each triangle and carefully roll it up tightly toward the narrowest tip of the pastry. Repeat for all the triangles.
Beat the egg thoroughly and brush it over the tops of the croissants. No need for a fancy brush—you can simply use the same fork you used to beat the egg! This will give the croissants a golden, glossy finish when baked.
Place the croissants on a baking sheet, leaving enough space between them as they will expand while baking. Transfer the sheet to the oven and bake for 10 to 15 minutes, or until they are puffed and golden brown. Let them cool for a few minutes before enjoying—trust me, they’re worth the wait!
