Croissants with Nutella and banana
That sounds like a match made in heaven, doesn't it? And it is! With these croissants, you are guaranteed to steal the show at breakfast. Secretly, they are super easy to make, but of course, you won't tell anyone that. Pauline already made puff pastry turnovers with this golden combo once.
Croissants with Nutella and banana—that sounds like a match made in heaven, doesn't it? And it is! With these croissants, you are guaranteed to steal the show at breakfast. Secretly, they are super easy to make, but of course, you won't tell anyone that. Pauline already made puff pastry turnovers with this golden combo once. And now I have made them with croissant dough. Ready in no time, and you have the perfect Sunday morning breakfast. Whenever I open a jar of Nutella, I have to restrain myself from taking a scoop. Especially if the jar is freshly opened and the Nutella is untouched. Do you recognize this?
The kids will definitely appreciate these croissants with Nutella too. After all, who doesn't love Nutella? I think there are even special Nutella shops where you can buy those really big jars of Nutella. And it's not just in the Netherlands that we love Nutella; I see it popping up often in Spain and Italy as well. Speaking of holidays, tomorrow I'm on a plane to Kefalonia. I'm so excited! I can't wait to taste the delicious Greek food. Does anyone have any tips for Kefalonia? Always welcome!
Ingredients for 6 pieces 1 small tin of croissant dough 2 bananas, cut into three parts 6 tablespoons Nutella A handful of flaked almonds Egg for brushing.
Here's how to make it. Preheat the oven to 200 degrees Celsius (fan-assisted).
Remove the croissant dough from the packaging. I used the small version, but you can of course also make large croissants.
Divide the dough into triangles. Spread a generous spoonful of Nutella on the wide part. Place a piece of banana in the middle. Roll the dough up into a croissant.
Brush the croissants with some beaten egg and garnish them with the flaked almonds.
Bake the croissants for 12 to 14 minutes until golden brown.
Do you have my second cookbook yet? You can order it here. The third is on its way and will be in stores this fall.
