Strawberry Nutella Recipe

Prepare Croissant Dough

If using store-bought croissant dough, remove from packaging and cut into roughly 1-inch pieces. If using leftover baked croissant, tear into bite-sized pieces. Measure about 8 oz (by weight) of pieces and set aside.

Make Batter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt until combined.

In a separate bowl, whisk 1 large egg, 3/4 cup whole milk, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined — batter should be slightly lumpy but homogeneous. Fold in the 8 oz croissant pieces so they are evenly distributed but not completely broken down.

Preheat a waffle iron to medium-high and lightly brush or spray with neutral oil or melted butter. For a crisp exterior, allow the iron to reach temperature fully.

Cook the croissant waffle: Spoon enough batter (about 3/4 to 1 cup, depending on your waffle iron) into the center of the preheated iron, spreading gently toward the edges. Close and cook until deep golden brown and crisp, about 4–6 minutes depending on your iron. Repeat to make 2 large waffles (or 4 smaller ones) using remaining batter.

Remove waffles to a wire rack to keep crisp while assembling toppings.

Soften 3 tablespoons French-style unsalted butter at room temperature until easily spreadable (about 15–20 minutes ahead or gently warm for a few seconds in microwave).

To make a satin butter spread that layers well with Nutella: Whisk or beat the softened butter in a small bowl for 30–45 seconds to smooth it. Spread or brush a thin layer (about 1 tablespoon) of the butter over each warm croissant waffle; the heat will melt it slightly for a rich finish.

Warm 3/4 cup Nutella slightly (15–20 seconds in microwave or set in a bowl over hot water) so it spreads easily but is not runny.

Spread about 2 tablespoons warmed Nutella over each buttered waffle, leaving a small border at the edge so the waffle stays crisp.

Hull and slice fresh strawberries. Toss the slices gently in a small bowl; if strawberries are not very sweet, stir in 1 teaspoon granulated sugar or a teaspoon of maple syrup and let sit for 5–10 minutes to macerate and release juices.

Top each Nutella-spread waffle with an even layer of sliced strawberries (about 1/2 cup strawberries per waffle for 2 waffles).

Optional: Dust lightly with 1 teaspoon powdered sugar and garnish with fresh mint leaves for color.

Plate the croissant waffles. If desired, add a dollop of whipped cream (about 2 tablespoons per serving) and a small drizzle of maple syrup (about 1 tablespoon) around or over the top.

Serve immediately while waffles are warm and crisp. Leftover waffles can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 6–8 minutes to restore crispness.