Chestnut & Hazelnuts Croissants

Don’t these look delicious? As I am a great fan of French products, I bought this Crème de Marrons. This Crème is a sweetened chestnut paste. However, if you can’t find this crème, you can also use Dulce de Leche or Dutch Bebogeen!

Croissants with Chestnuts & Hazelnuts

Prep Time 5 minutes
Cook Time 12 minutes


  • Oven
  • Ovendish
  • Baking Paper
  • Brush
  • Small Bowl


  • 1 can Croissant Dough
  • 80 gram Crème de Marrons (Chestnut Paste) or Dulce de Leche (½ Cup)
  • 80 gram Hazelnuts (½ Cup)
  • 1 Egg
  • 1 tbsp Apricot Jelly



  • Preheat the oven on 200 degrees Celsius or 392 degrees Fahrenheit.
  • Place the baking paper in the oven dish to prevent the buns from sticking to the dish.
  • Chop the hazelnuts until finely chopped.

The Croissants

  • Take the dough out of the tin and divide in 12 even pieces. Roll out each part of dough.
  • Spread about a teaspoon of chestnut paste on each piece of dough and top with a few chopped hazelnuts. Roll it up and place upright in the oven dish.
  • Break the egg above a small bowl and mix shortly. Use a brush to divide some egg wash on the croissants.
  • Bake the croissants for about 10-15 minutes in the preheated oven.

Serve with…

  • In the meantime you can heat the apricot jelly with a few tablespoons of water to make it thinner. When it's almost boiling it is ready!
  • When the buns are ready, you can glaze the pastries with some diluted apricot jelly. Top with more hazelnuts and serve directly.
Course: Breakfast
Cuisine: French

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