This big batch recipe for Croissant Cookies with creamy Nutella® filling is a crowd-pleasing dessert perfect for any occasion, from an afternoon snack to a special celebration.
Whisk together the dry yeast with sugar and milk. Set aside for 5 minutes.Meanwhile, whisk the eggs, then add sugar and continue to whisk for a few minutes.
Add the butter, vegetable shortening, salt, and vanilla extract. Add the yeast mixture and mix. Switch to dough hook and add the flour. Knead for 5 minutes.
Then, divide the dough into 18 balls. Each ball should weigh approximately 90 grams. Place in an airtight container and refrigerate for at least 12 hours or up to 24.
Place ½ teaspoon of Nutella® on the wide ends of each wedge and spread it thinly toward the tip. Roll from the wide end to the pointed end, forming a crescent shape.
Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.