Flaky Nutella Crescents: The Softest, Flakiest Treats You’ll Ever Make

Imagine biting into a crescent pastry that’s so soft, flaky, and buttery that it practically melts in your mouth. That’s exactly what these Flaky Nutella Crescents deliver! Perfect for breakfast, brunch, or an indulgent snack, these crescents combine a delicate, layered dough with a rich, chocolate-hazelnut filling that both kids and adults will adore. Whether you’re an experienced baker or just starting out, this recipe will guide you through every step to achieve pastries that look as good as they taste.

Why This Recipe Works

What makes these Nutella crescents so irresistible is a combination of technique, ingredients, and patience. The dough is enriched with milk, yogurt, and a touch of oil, which keeps it soft and pliable. Brushing each layer with butter creates the classic flakiness reminiscent of puff pastry—but without the complicated laminating process. The dough’s rise and the resting time in the fridge allow it to relax, making rolling and shaping a breeze. Finally, the Nutella filling adds that perfect sweet contrast, creating crescents that are tender, layered, and decadently chocolatey.

This recipe is versatile too! While the classic version uses Nutella, you can swap in jam, cream cheese, or even a savory filling like spinach and cheese for a completely different experience. The layering technique is simple yet effective, ensuring that every bite is soft, flaky, and filled with flavor.

What You’ll Need For This Recipe

Before you start, gather these ingredients to make sure the process goes smoothly:

For the Dough:

650 g all-purpose flour (+ 50 g for dusting)

200 ml warm milk

180 ml plain yogurt

1 egg

3 tablespoons oil

10 g dry yeast

2 tablespoons sugar

1 teaspoon salt

For Brushing and Filling:

150 g butter, softened (for brushing the dough)

1 egg, beaten (for brushing the crescents before baking)

Nutella or your favorite chocolate-hazelnut spread

Equipment You’ll Need:

Large mixing bowl

Rolling pin

Baking sheets lined with parchment paper

Plastic wrap

Pastry brush

Knife or pizza cutter (to cut triangles)

How To Make Flaky Nutella Crescents

Step 1: Activate the Yeast

Begin by warming the milk until it is just lukewarm. Stir in the sugar and dry yeast, and let it sit for 5–10 minutes until it becomes foamy. This ensures that your yeast is alive and active, which is crucial for the dough to rise properly.

Step 2: Prepare the Dough

In a large mixing bowl, add the flour. Pour in the milk-yeast mixture, then add yogurt, egg, oil, and salt. Knead until the dough is smooth and elastic. This should take about 10 minutes by hand or 5–7 minutes in a stand mixer with a dough hook.

Step 3: Let the Dough Rise

Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place until it doubles in size, usually 1–1.5 hours. This resting period is key for a soft, airy texture.

Step 4: Layer the Dough

Once risen, punch down the dough gently and divide it into 8 equal parts. Shape each into a ball. Roll each ball into a circle roughly the size of a small plate and brush generously with softened butter. Repeat with all the balls, except the last one, which remains unbuttered.

Step 5: Chill Before Rolling

Stack the circles and dust them with flour. Cover with plastic wrap and refrigerate for 20 minutes. Chilling the dough relaxes the gluten and prevents the layers from sticking together, making it easier to roll out thinly.

Step 6: Roll and Cut

Roll out the dough as thin as possible on a lightly floured surface. Cut into 12–16 triangles, depending on the size you prefer.

Step 7: Fill and Shape Crescents

Add a dollop of Nutella to the wide end of each triangle. Roll each triangle tightly from the base to the tip to form a crescent shape.

Step 8: Final Rise

Place the crescents on a lined baking sheet. Cover lightly and let them rise for 1 hour. This ensures they puff beautifully in the oven.

Step 9: Brush and Bake

Brush each crescent with a beaten egg to give it a golden shine. Bake in a preheated oven at 200°C (392°F) until golden brown, about 15–20 minutes depending on your oven.

Tips + Tricks for Recipe Success

Soft Butter is Key: Make sure the butter for layering is softened but not melted. This creates perfect layers without making the dough greasy.

Don’t Skip the Chill: Refrigerating the dough helps with rolling thin layers and prevents tearing.

Uniform Triangles: Cutting the triangles evenly ensures even baking and consistent size.

Watch the Oven: Oven temperatures vary. Start checking at 12 minutes to prevent over-browning.

Experiment with Fillings: Try peanut butter, jam, or almond paste for variations.

Make Ahead: You can assemble the crescents, refrigerate, and bake the next day for fresh pastries on demand.

Egg Wash Tip: Brush gently to avoid flattening the crescents.

Serving Flaky Nutella Crescents

These crescents are best enjoyed fresh and warm from the oven. Serve them on a platter for breakfast or brunch, or package them in a decorative box for gifting. They pair beautifully with coffee, hot chocolate, or a simple glass of milk.

Serving Suggestions

Breakfast or Brunch: Serve alongside fruit salad, yogurt, and fresh juice.

Snack Time: Pair with tea or coffee for an afternoon treat.

Dessert Option: Dust with powdered sugar and serve with a scoop of vanilla ice cream for an indulgent dessert.

Kid-Friendly Treat: Perfect for school lunches or after-school snacks—they’re almost guaranteed to disappear quickly!

Timing for Best Results

Preparation Time: 30–40 minutes (excluding rising and chilling)

Dough Rise: 1–1.5 hours

Chilling: 20 minutes

Shaping and Second Rise: 1 hour

Baking Time: 15–20 minutes

Total Time: Around 3–3.5 hours

Patience is key with this recipe—the results are well worth the wait!

Why Kids and Adults Will Love This Recipe

The appeal of Flaky Nutella Crescents is universal. Kids adore the sweet chocolate filling, while adults appreciate the delicate, buttery layers. The process of making crescents from scratch is also satisfying for anyone who loves baking—the tactile experience of rolling, layering, and shaping dough is therapeutic.

Storing and Reheating Tips

Storage: Keep in an airtight container at room temperature for 1–2 days.

Reheating: Warm in a 180°C (356°F) oven for 5–7 minutes to restore flakiness.

Freezing: Assemble crescents and freeze before the second rise. Bake straight from frozen, adding a few extra minutes to the baking time.

Variations to Try

Savory Version: Replace Nutella with feta, spinach, or pesto for a savory twist.

Nutella Banana Crescents: Add thin slices of banana along with Nutella for extra indulgence.

Chocolate Chip Crescents: Sprinkle mini chocolate chips over Nutella before rolling.

Almond Crescents: Spread almond paste instead of Nutella and sprinkle sliced almonds on top.

Common Mistakes to Avoid

Using Hot Milk: Hot milk can kill the yeast. Always ensure it’s lukewarm.

Skipping Butter Layers: This will result in a denser, less flaky pastry.

Rolling Too Thick: Thick layers reduce the delicate flakiness and make it harder to rise.

Overcrowding the Baking Sheet: Leave space between crescents for even baking.

Fun Fact About Crescents

Crescents have a long history dating back to the 17th century and are often associated with Vienna. The layered dough technique in this recipe mimics traditional puff pastry but with less complexity, making it accessible for home bakers.

Final Thoughts on Flaky Nutella Crescents

From the soft, buttery layers to the rich, chocolatey Nutella filling, these crescents are a crowd-pleaser. They combine the charm of a traditional pastry with the comfort of homemade baking, making them perfect for special occasions or a cozy weekend treat. Follow this guide step by step, and you’ll have golden, flaky crescents that will impress both family and friends.

With a little patience and love, anyone can master these Flaky Nutella Crescents and enjoy the sweet rewards of baking from scratch.