Cinnamon-Nutella Croissants

I used to haunt a little bakery with worn sea green floors, rickety mismatched chairs and spotty sunshine. The place was strewn with coffee jagged college students and mediocre art. It was always a few degrees colder than necessary in there and impossible to find a table, but early in the morning – perfect. Things were quiet: a sleepy dog curled up by the door, a few moms with mussed children in tow, regulars and the heavy scent of baked goods filling every nook and cranny. Everything packed in the small glass case looked delicious and lacked pretension. Nothing overly glazed, no fancy styling, just rustic, made-from-scratch goodness. Between the tomato croissants, zucchini bread and cheese danishes lied my $2 habit, the reason I stopped in far too often, chocolate croissants. Buttery, flakey, golden chocolate croissants.

Since my favorite breakfast pastry is now 3,000 miles away that habit would begin to quickly ad up. Sure, there are chocolate croissants here, but not like those. So, when I came across the chocolaty stroke of genius on A Cup of Jo earlier this week I smacked myself squarely in the forehead for not thinking of it sooner. Nutella croissants! Why the hell not, right? They’re just like my beloved, too-far-away chocolate croissants only, dare I say, better. With these little gems you get not only chocolate and a buttery croissants, but hazelnuts and, if you’re so inclined, a smattering a cinnamon sugar on top! Oh, and I don’t have to spring for a plane ticket every time I get a hankering for chocolate baked goods.

Cinnamon-Nutella Croissants, makes 8
1 roll of croissant dough (I used Pillsbury, but any kind will do.)*
8 tbsp. Nutella (chocolate-hazelnut butter)**
2 tbsp. cinnamon sugar
1 egg, lightly beaten
1 tbsp. water

Preheat the oven to 350F. Roll out your croissant dough on a lightly greased cookie sheet. Put a tbsp. of Nutella on the wider end of the dough (it should be cut in a triangle shape). Roll up the dough wide end first until you get to the point. Combine the egg & water then lightly beat together. Brush the croissants with the egg wash & sprinkle to your liking with cinnamon sugar. Bake for 15 - 20 minutes or until the croissants are golden brown. Serve with a stiff cup of coffee & an espresso.

*These croissants come rolled up in a tube just like biscuits. They're usually in the refrigerated section of the grocery store near the eggs.

**Nutella is sold in most major groceries and is typically next to the peanut butter.