Wednesday, May 9, 2012

Cinnamon and Sugar Nutella Croissants

By Christy

When I was in Germany visiting my best friend (Kacey) from college a few months ago I was wowed by so many delicious foods! She lives in southern Germany (Garmisch, to be exact) and between the pretzels, danishes, pasta, etc, I was in carb and deliciouness heaven. This week we are baking with canned dough/biscuits and I decided to make a treat in tribute to my trip and to my bestie since she is traveling back to the states for a visit this weekend!

This week I made Nutella filled croissants, covered in cinnamon and Sugar (added flair to make them even more tasty, or as the Germans would say, Das ist Gut!). Kacey loves and indulged in quite a few chocolate croissants while I visited and that is where I got the idea for this week. Even though nothing will ever be as good as a true chocolate croissant... a buttery, flaky and in this case chocolaty ridiculous goodness... this got pretty close! This delicious, quick and semi homemade treat was the perfect fix as I reminisced about Germany. Now I'm even more excited to see Kacey and her German beau in a few days!

Can of Crescent Rolls (depending on the number you want, buy the number of cans accordingly)
Nutella or an off brand of hazelnut chocolate spread
1 stick melted butter
1 cup sugar
1 tablespoon cinnamon

This recipe is super easy. On a piece of parchment or floured surface, take the triangle crescent and spread a spoonful of nutella over the entire surface. Then roll the crescent roll dough up. It doesn't matter if the nutella is slightly oozing out of the sides because it will bake up nicely. Dip the rolled up crescent into the melted butter and follow up by rolling it in the cinnamon sugar mixture.  Bake at 350 until they are golden brown (about 10 minutes).

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