1. Prepare Your Workspace and Oven:

• Preheat your oven to 400°F (200°C).

• Line a large baking sheet with parchment paper. This is essential to prevent the croissants from sticking and makes for incredibly easy cleanup, especially if any Nutella bubbles out.

• Lightly flour a clean, dry work surface.

2. Prepare the Puff Pastry:

• Carefully unfold your thawed sheet of puff pastry onto the floured surface. If it came with parchment paper, you can often just unroll it on that.

• Gently roll the pastry with a rolling pin just to smooth out any creases. You want to keep it roughly the same size, about 10×10 inches.

• Using a pizza cutter or a sharp knife, cut the square sheet of pastry in half diagonally to create two large triangles. Then, cut each large triangle into 3 or 4 smaller, narrower triangles. You should end up with 6-8 triangles in total.

3. Fill and Roll the Croissants:

• Spread about 1 to 1 ½ teaspoons of Nutella onto each triangle, starting from the wide base and spreading it towards the tip. Leave a small ½-inch border around the edges to prevent the filling from squeezing out too much. Be careful not to overfill!

• Starting at the wide end of each triangle, gently roll the dough up towards the point.

• You can leave them as straight rolls or gently curve the ends inward to create a more traditional crescent shape.

4. Arrange and Egg Wash:

• Place the rolled croissants on the prepared baking sheet, ensuring the small tip of the triangle is tucked underneath. This helps prevent them from unrolling during baking.

• Leave at least 2 inches of space between each croissant, as they will puff up significantly.

• In a small bowl, whisk the egg and the teaspoon of water together until smooth.

• Using a pastry brush, lightly brush the entire surface of each croissant with the egg wash. This is the key to that beautiful golden-brown color.

5. Bake to Perfection:

• Place the baking sheet in the preheated oven and bake for 15-20 minutes.

• Bake until the croissants are deeply golden brown, puffed up, and flaky. The exact time will depend on your oven, so keep an eye on them during the last few minutes.

6. Cool and Serve:

• Remove the baking sheet from the oven and let the croissants cool on the sheet for 5-10 minutes. The Nutella inside will be extremely hot!

• Transfer them to a wire rack to cool slightly more.

• For an extra touch, dust with powdered sugar, drizzle with more melted Nutella, or sprinkle with chopped hazelnuts.

• These are best served warm, while the pastry is at its crispiest and the Nutella is gloriously gooey.