This flat croissant with berries and Nutella tastes just as good as a tart. A warm, Nutella-covered croissant that has been pan-toasted and topped with fresh berries can be eaten as a snack, a decadent breakfast, or even dessert.
Ingredients
One serving is produced by the original recipe (1X). Two large croissants Three tablespoons of butter Two tablespoons of honey Two tablespoons of Nutella® or other chocolate-hazelnut spread Half a cup of fresh berries, like raspberries, blueberries, or sliced strawberries
Flatten the croissant to 1/4 inch thick with your hands or a rolling pin.
Melt the butter in a medium skillet over medium heat. Press firmly with the bottom of a smaller skillet or saucepan after placing the croissant in the skillet, bottom side down, for approximately three minutes, or until it is lightly browned. Evenly drizzle the croissant with honey, then add the remaining butter to the skillet. Cook the croissant for another two minutes or until the top side is lightly toasted and browned. Transfer to a cooling plate.
Cover the croissant with Nutella and garnish with berries if you like.
Introduction
There’s something undeniably magical about the flaky, buttery layers of a croissant. When combined with the rich, hazelnutty goodness of Nutella and the sweet, juicy burst of fresh berries, it’s a match made in dessert heaven. Today, we’re diving into the world of homemade flat croissants, a delightful twist on the classic.
This recipe offers a simplified approach to croissant-making, perfect for home bakers of all levels. By flattening the dough, we reduce the number of folds, making it easier to achieve that signature layered texture. The result is a delicious, indulgent treat that’s sure to impress your friends and family.
Ingredients:
For the Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (105°F to 115°F)
- 1/4 cup unsalted butter, softened
- 1 large egg, lightly beaten
For the Filling:
- 1/2 cup Nutella
- 1 cup mixed berries (fresh or frozen)
Equipment:
- Large bowl
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Instructions:
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes, or until foamy.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Add Wet Ingredients: Pour the activated yeast mixture and the softened butter into the dry ingredients. Mix until a dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 2: Roll and Fold the Dough
- Roll Out the Dough: Once risen, punch down the dough and roll it out into a large rectangle, about 1/4-inch thick.
- Butter the Dough: Spread softened butter over the entire surface of the dough.
- Fold the Dough: Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and roll it out again to a 1/4-inch thickness.
- Repeat the Folding: Repeat the buttering and folding process two more times.
- Final Rise: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
Step 3: Shape and Fill the Croissants
- Roll Out the Dough: Roll out the chilled dough into a large rectangle, about 1/4-inch thick.
- Cut the Dough: Using a pizza cutter or a sharp knife, cut the dough into long triangles.
- Add the Filling: Place a dollop of Nutella and a few berries on the wide end of each triangle.
- Roll Up the Croissants: Roll up each triangle, starting from the wide end, to form a croissant shape.
- Place on Baking Sheet: Place the croissants on a baking sheet lined with parchment paper, leaving some space between each one.
Step 4: Bake the Croissants
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Egg Wash: Brush the tops of the croissants with the beaten egg.
- Bake: Bake for 15-20 minutes, or until golden brown.
Step 5: Serve and Enjoy
- Cool: Let the croissants cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Dust the cooled croissants with powdered sugar, if desired.
- Serve: Serve warm or at room temperature.
Tips for Perfect Flat Croissants:
- Use High-Quality Butter: Good butter is essential for flaky, delicious croissants.
- Don’t Overwork the Dough: Overworking the dough can lead to tough croissants.
- Keep the Dough Cold: Cold butter and dough are crucial for achieving a layered texture.
- Don’t Overfill the Croissants: Overfilling can cause the croissants to open up during baking.
- Experiment with Fillings: Try different fillings, such as chocolate hazelnut spread, jam, or cream cheese.
Conclusion
By following these steps and tips, you can create delicious, homemade flat croissants that are perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is a great way to impress your loved ones and satisfy your sweet tooth.