Nutella Puff Pastry
Nutella puff pastry is a quick and easy treat made with flaky pastry sheets and rich chocolate hazelnut spread. Perfect for breakfast, brunch, or dessert ready in less than 30 minutes!
Yield: 4 people
Calories: 320kcal
Cost: $5
Equipment
- Baking Sheet Lined with parchment paper
- Rolling Pin To flatten pastry sheets
- Pastry Brush For egg wash
- Fork To seal edges
- Wire Rack For cooling pastries
Materials
- 1 package Puff pastry sheets Thawed according to package instructions
- 1/2 cup Nutella Or any chocolate hazelnut spread
- 1 large Egg Beaten for egg wash
- 1 tbsp Milk or water To mix with egg wash
- 2 tbsp Powdered sugar For dusting (optional)
- 2 tbsp Chopped hazelnuts or almonds Optional topping
- 2 tbsp Jam or fruit preserves Optional layer under Nutella
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the pastry: Unfold the puff pastry sheets and let them soften for 10–15 minutes until pliable.
- Roll and cut: On a lightly floured surface, roll the pastry to smooth any creases. Cut into even squares or rectangles.
- Add the filling: Place a teaspoon of Nutella in the center of each square. Optionally, add a small amount of jam or sprinkle of nuts.
- Fold and seal: Fold the dough into your preferred shape (triangle or parcel). Press edges with a fork to seal.
- Brush with egg wash: Mix the egg and milk, then brush over each pastry for a shiny, golden finish.
- Bake: Transfer to the prepared baking sheet and bake for 15–20 minutes or until golden brown and puffed.
- Cool and serve: Let pastries cool on a wire rack for 5 minutes. Dust with powdered sugar before serving.
Notes
Keep puff pastry cold before baking; it helps the layers puff up beautifully.
Don’t overfill the pastries a small teaspoon of Nutella is plenty.
To store, keep in an airtight container for up to 2 days at room temperature. Reheat in the oven to restore crispness.
Variations: Try adding sliced bananas, strawberries, or even marshmallows for a fun twist.