Fried Nutella Dumplings made with croissant dough, Nutella & oil—crispy shell, molten center, and you’re done in under ten minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Picture this: it was raining outside, my cat decided today was the perfect day for a literal nap on the couch cushions, and I was craving something sweet. Not cookies. Not cake. Something hot, chocolatey, fried. Sound familiar?
I had one lonely can of croissant dough and a half-empty jar of Nutella—mixed with a dash of midweek desperation—and so, out of pure kitchen rebellion, I made these Fried Nutella Dumplings. No mixer. No fuss. I squeezed Nutella inside the dough, pinched it shut (messy, sure), and plopped them in hot oil.
I didn’t expect much. But wow. That crispy golden exterior giving way to soft, gooey chocolate? It felt like a guilty pleasure made me forget laundry was still undone. I burned my lip on the first one—and smiled. Totally worth it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Fried Nutella Dumplings Recipe?
Let’s keep it real: these dumplings are a little bit of magic mixed with lazy brilliance. There’s just three ingredients—croissant dough, Nutella, and oil—but together they transform into something unforgettable.
There’s something about biting into a tiny golden ball only to meet molten Nutella mid-bite—like a surprise party for your taste buds. Whether it’s after school, a rainy afternoon, or a snack attack at midnight, these dumplings get you. Fast. Easy. Ridiculously indulgent.
Ingredient Notes:
Here’s the breakdown—no stress, promise:
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Croissant dough: the refrigerated kind in a can. The buttery flakiness puffs up just right when fried.
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Nutella: room temp so it’s easy to scoop. If yours is chilled, I always warm it just a sec so it’s smooth.
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Canola oil: for shallow frying. Neutral, affordable, and perfect for even browning.
Optional additions: powdered sugar dusting, cinnamon sugar sprinkle—or vanilla ice cream for the crazy version.
How To Make Fried Nutella Dumplings?
Step 1: Heat your oil.
Scoop canola oil into a pan—about an inch deep—warm it over medium heat. You don’t need deep frying—just enough for dumplings to float slightly and crisp up.
Step 2: Prep the dough.
Unroll the croissant dough, tear the triangles apart, then cut each in half. Stretch each into a square-ish shape. It’s okay if it’s wonky. It’ll still fry up delightfully.
Step 3: Fill ’em.
Drop a teaspoon of Nutella into the center of each piece of dough. Don’t overfill or it’ll leak. (Been there.)
Step 4: Seal neatly, kinda.
Pinch edges up, seal as well as you can—mine looked like little chocolate pillows. No need to be perfect, just make sure that Nutella’s enclosed.
Step 5: Freeze briefly.
Pop the dumplings onto wax paper and freeze for 5 minutes. This step stops the filling from exploding when it meets the oil. Trust me.
Step 6: Fry carefully.
Place them in the oil in batches. Fry each dumpling 1–2 minutes, turning to brown all sides evenly. They’ll puff up a bit—happy surprise!
Step 7: Drain and cool slightly.
Move your fried dumplings to paper towels. Let them sit for a minute—hot molten center alert. Then dig in while still warm.
Storage Options:
These taste best right away, but if you’re saving some, use an airtight container and refrigerate. Reheat in a 350°F oven for a few minutes. They’ll crisp up again—almost as good. Freezer? Dumplings get soggy. Learned that the hard way. Just don’t.
Variations and Substitutions:
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Try peanut butter or cookie butter instead of Nutella.
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Add a pinch of sea salt inside before sealing. Game changer.
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Roll hot dumplings in cinnamon sugar for churro vibes.
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Use puff pastry instead of croissant dough for extra flakiness.
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Drop in chopped hazelnuts or mini marshmallows with the Nutella—quirky, I know, but sometimes you gotta live.
Want To Save This Recipe?
What to Serve with Fried Nutella Dumplings?
These are nearly perfect on their own, but here’s extra flair:
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A scoop of vanilla ice cream next to a warm dumpling—ooof.
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A cup of strong espresso or coffee to cut through sweetness.
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Berries or citrus slices for a fresh contrast.
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Whipped cream + drizzle of chocolate to feel Instagram-fancy (maybe).
Frequently Asked Questions:
Can I bake them instead of frying?
Yes—bake at 375°F for about 10–12 minutes. They’re less crisp but still yummy.
Why does Nutella leak sometimes?
It usually happens if you overfill or the edges aren’t sealed well. Freezing a bit before frying helps that.
Can I prep these ahead?
Assemble and freeze them un-fried. Fry straight from frozen, adding a minute to cook time. They won’t be quite as crispy, but yum.
So that’s the full scoop on how these Fried Nutella Dumplings came to be—and why I keep them on repeat, especially when nostalgia or cravings hit. They’re buttery, gooey, fast, and perfect for when you’re craving something sweet and satisfying.
If you try these, let me know. Did you add peanut butter? Eat six before dinner? Did your cat insult you mid-cooking? (Mine does.) I wanna hear it all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fried Nutella Dumplings
Ingredients
- 1 can refrigerated croissant dough
- Nutella approximately 1 teaspoon per dumpling
- Canola oil for shallow frying
Instructions
Prepare the Oil:
- In a medium-sized skillet or saucepan, pour canola oil to a depth of approximately 1 inch. Heat the oil over medium heat until it reaches a suitable frying temperature (approximately 350°F/175°C).
Unroll and Portion Dough:
- Open the can of croissant dough and carefully unroll it on a clean surface. Separate the dough into pre-cut triangles, then divide each triangle in half to create smaller portions. Gently stretch and reshape each piece into a roughly square shape, taking care not to tear the dough.
Add Nutella Filling:
- Place approximately 1 teaspoon of Nutella in the center of each dough square. Avoid overfilling, as this may cause leakage during frying.
Seal the Dumplings:
- Fold the edges of each dough square over the Nutella filling, pinching the seams closed securely. Ensure the filling is completely enclosed. Place each sealed dumpling onto a wax paper-lined tray.
Briefly Freeze the Dumplings:
- Transfer the tray of assembled dumplings to the freezer and allow them to chill for approximately 5 minutes. This step helps the dough firm up slightly and reduces the risk of the filling escaping during frying.
Fry the Dumplings:
- Once the oil is heated and the dumplings have chilled, gently place a few at a time into the hot oil. Fry each dumpling for 1–2 minutes per side, or until golden brown and puffed. Do not overcrowd the pan.
Drain and Serve:
- Remove the dumplings using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving, as the filling will be very hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
