Nutella Mini Croissants
Nutella Mini Croissants are made with crescent roll dough and chocolate hazelnut spread; air fry at 340°F for 10 minutes until flaky and golden with warm, gooey filling.
Saved in this browser. View saved recipes
Method
- 1
Unroll crescent dough and separate into triangles.
- 2
Spread about 2 teaspoons of Nutella on the wide end of each triangle.
- 3
Roll up from the wide end to the point. Curve ends slightly into a crescent shape.
- 4
Air fry at 340°F for 7-9 minutes until puffed and deeply golden.
- 5
Brush with melted butter and dust with powdered sugar. Serve warm.
Pro tip. Don't overfill with Nutella — it melts and leaks out during cooking. A thin, even spread gives you gooey filling without the mess. Low temp prevents burning the outside before the dough cooks through.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 17 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 2-3 minutes. Low and slow — high heat will burn the flaky layers before the middle warms. Full reheat guide for croissants.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
