One of my favourite things about the weekend is the opportunity to experiment with new recipes and spend leisurely hours pottering in the kitchen rather than rushing to get something on the table in ten minutes flat. Whilst I try to go for something relatively healthy during the week to set me up for the working day, I like to indulge a little more on Saturday and Sunday – there’s nothing quite like bringing a tray of pastries and a strong coffee back to bed and spending the morning wrapped up in a duvet and trying not to drop too many crumbs down yourself. This croissants recipe could not be easier to make (I’d love to say I make the dough myself, but that would be a big fat lie) and they are Sean’s favourites.
The slight tartness of the raspberry complements the oozy richness of the Nutella perfectly, and I’d advise eating them straight out of the oven as they taste much better warm! Just a slight word of warning – you might want to blow on each mouthful a little, otherwise the raspberries will seem to be hotter than lava!
Nutella and raspberry croissants recipe
Serves 2 (could serve 3, but Sean and I scoff the lot!)
– 1 tube of Jus Roll croissant dough (or similar)
– a couple of handfuls of raspberries (you’ll want 3 or 4 per croissant)
– 6 heaped teaspoons of Nutella (1 per croissant)
Simply unravel the dough and separate into the pre-cut portions, then smooth a spoonful of Nutella over the bottom half of each triangle before evenly spacing the raspberries and squidging them down. Roll the croissants into little crescents as directed and follow the directions on the packet for baking times. Enjoy (and try not to burn your mouth!)