Preheat your air fryer: Set it to 350°F (175°C) for about 3 minutes. A warm basket helps the croissants puff and brown nicely.

Prep the basket: Lightly spray the basket or place a perforated air fryer parchment liner. Avoid solid parchment that blocks airflow.

Open the dough: Unroll the croissant dough on a clean surface. Separate along the perforations to make individual triangles.

Add the filling: Spread about 1 to 1 1/2 teaspoons of Nutella on the wide end of each triangle. Keep the edges clean so the dough seals better. If using fruit or nuts, add a thin layer on top of the Nutella.

Roll them up: Starting at the wide end, roll each triangle toward the tip. Tuck the tip underneath to help it stay closed. Curve the ends slightly into a crescent shape.

Brush with egg wash (optional): Whisk the egg with 1 tablespoon of water. Lightly brush the croissants for a glossy, golden finish. If you skip this step, they’ll still brown, just a bit less shiny.

Arrange in the basket: Place croissants seam-side down with space between each. Don’t crowd. Work in batches if needed to avoid steaming.

Air fry: Cook at 350°F (175°C) for 6 to 9 minutes, until puffed and deep golden. Start checking at 6 minutes. Smaller air fryers may cook faster.

Cool briefly: Let them rest 2 to 3 minutes. The filling is hot and will set slightly as they cool.

Finish and serve: Dust with powdered sugar or drizzle with melted chocolate. Serve warm for the best texture and flavor.