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Nutella Tear-and-Share Croissant Star

Nutella Tear-and-Share Croissant Star

Inspired by Handimania

Nutella Tear-and-Share Croissant Star

Ingredients

  1. 4 (8-ounce) cans Pillsbury Original Crescents
    1 jar Nutella, warm
    1 egg white

Directions

  1. Preheat oven to 350°F.
  2. Open 1 pack of Crescents and form into dough ball. On a sheet of wax paper sprinkled with flour, roll dough out to a round circle. The dough should be about 1/8-inch thick. Using a 10-inch round dish or cake tin as a guide, outline and mark the dough. Then, using a spatula, spread 1/3 of a jar of Nutella evenly onto the dough, staying within the 10-inch round marked area.
  3. Repeat this process on a floured surface before placing the layer on top of the original layer. Repeat until you have 3 Nutella-frosted layers. On floured surface, roll fourth pack of Crescents into 10-inch round marked circle, and place on top of Nutella-frosted layers. Using the same 10-inch round dish or cake tin as a guide, use a sharp knife to cut all 4 layers into a 10-inch round circle. Discard or save excess dough.
  4. Next, place a mug or mason jar in center of circle. Use a sharp knife to cut the layered dough into quarters, leaving the center intact. Then, divide each quarter into 4 equal parts, creating 16 equal parts or petals. To braid the dough, take 2 petals and twist them in the opposite direction of each other, creating 2 ribbons of Nutella on each petal. Tuck edge of petals under themselves, pinching the seams. Repeat this process on all 16 petals. Carefully transfer to a baking sheet.
  5. Brush dough with egg white, and bake for 20 minutes. After 20 minutes, rotate pan, cover bread with aluminum foil, and lower oven temperature to 300ºF and bake for 25-35 minutes, or until dough is cooked through and a toothpick inserted comes out clean. Let stand for 5 minutes before serving.
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