Miniature Nutella Croissants

Happy World Nutella Day 2015!! As you may have figured out by now, I am kind of a big fan of Nutella (chocolate and hazelnuts in spreadable form, need I say more). I particularly like to bake with it, and so every year I make several treats for the occasion. Just type "nutella" into the search bar of my blog, and you'll find entries from the last few years, as well as a number of Nutella creations I have made throughout the year.

Miniature Nutella Croissants
1 cup all-purpose (plain) flour
1 Tablespoon granulated (white) sugar
2 teaspoons baking powder
1/4 cup cold cubed butter
1/2 cup milk
Nutella
melted butter
more Nutella

In a medium bowl, stir together the flour, sugar, and baking powder. Cut in the butter until crumbly. Stir in the milk to form a soft dough, knead just until it comes together. Roll to a 1/4 inch think circle. Cut into eight triangular-shaped wedges. Spread each with Nutella, then roll up from straight edge to form a crescent. Don't be skimpy with the Nutella, but don't overfill or it will just ooze out in baking. Spread it evenly all over the dough. Freeze for at least one hour before baking.
Bake on a parchment-lined baking sheet at 425◦F for about 15 minutes until golden. Brush immediately with melted butter. Once cool, heat a little Nutella and a small amount of butter until slightly thinned, but do not overheat or it will seize up. Drizzle over the croissants.

Ok, so these are not authentic croissants. Croissant-making is a long and tedious process. This is a biscuit dough, but it is still rich and buttery and looks like a croissant. Plus with all that Nutella in there, you won't notice the difference, except maybe the flakiness. These are great warm, especially for breakfast, but are even better when spread with more chocolate!