Puff pastry with Nutella is an easy dessert recipe that everyone will love using just 4 ingredients!
This flaky pastry combined with delicious chocolate hazelnut spread is a crowd pleaser. Plus it’s so quick to prepare with store bought puff pastry!
One thing that is always in my freezer is store bought puff pastry. It’s so versatile for sweet and savory recipes. I use it to make my chocolate puff pastry and quick raspberry danishes but also my savory puff pastry twists and chicken pot pies .
This Puff Pastry with Nutella recipe is probably my favorite! It’s an easy dessert recipe that you can quickly bake at a moment's notice which is especially good when unexpected guests arrive.
With just four ingredients, Nutella puff pastry is perfect for Valentine’s Day, the holiday season and everything in between. This crispy pastry is an ideal treat at kids’ birthday parties. And it’s a welcome addition to the holiday brunch buffet particularly because it looks just like a snowflake!
Don’t be intimidated by its intricate appearance. This puff pastry recipe is so easy and it doesn’t matter what it looks like when it goes into the oven because magic happens in there. It’ll puff, crisp and become golden brown and amazing! Then with a dust of powdered sugar, you’ll have an easy dessert to be proud of!
The best part about this puff pastry with Nutella recipe is that it can be prepared in advance and then baked at the last minute. In the busyness of our lives, this is sometimes exactly what we need!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Store bought puff pastry sheets - Frozen puff pastry is available from most supermarkets. If you can, purchase the "all butter" puff pastry. It'll taste much better.
- Nutella - I like Nutella but you can use your favorite chocolate spread. A jar of Nutella seems to be a constant in my pantry.
- Egg - This is just for the egg wash. You'll only use a little. I usually keep the remaining egg in the fridge and use it in a frittata for dinner.
- Powdered sugar - It's worthwhile keeping a small bag in your pantry all the time. It won't go bad and can be used to dust cakes or sweeten whipping cream.
See recipe card for quantities.
Thaw frozen puff pastry according to package instructions. Preheat the oven to 400ºF/200ºC and line a large baking sheet or pizza pan with parchment paper.
- Cut the thawed pastry into a circle with a plate or bowl as a guide and transfer it to the lined baking sheet.
- Spread the Nutella on one circle and top with a second pastry circle.
- Place a small cup or glass in the centre and make 16 cuts at even intervals.
- Pick up two wedges and twist them in the opposite direction and press the ends together.
At this point it can be covered with plastic wrap and refrigerated until ready to bake or baked immediately.
To bake, brush with egg wash and bake in the preheated oven until golden brown and puffed. Allow the pastry to cool a little before dusting with powdered sugar before serving.
Hint: Keep the thawed puff pastry cool. If it gets too warm, pop it into the fridge or freezer for 10 minutes. Cool puff pastry is much easier to work with.
You might not need to follow a gluten free diet but it’s good to know that this puff pastry with Nutella can be made gluten free.
- Puff pastry - use gluten free puff pastry instead of wheat flour puff pastry. Also, be sure to use gluten free powdered sugar
- Powdered sugar - use gluten free powdered sugar as well as gluten free puff pastry.
- Nutella - Nutella is gluten free but please check the ingredients if you are using a different brand of chocolate spread.
Variations of this Puff Pastry with Nutella recipe are limited only by your imagination. Here are some ideas to get you started!
- Choc Orange - sprinkle very finely grated orange zest over the Nutella before topping with the second layer of puff pastry.
- Nutty - scattered toasted, coarsely chopped hazelnuts over Nutella then top with the second layer of puff pastry.
- Jam - Instead of Nutella, use strawberry or raspberry jam
You’ll need a large baking sheet with low sides or a pizza pan to make this recipe. The heat needs to circulate well to ensure that the pastry puffs the way it’s meant to.
This Nutella puff pastry is really best on the day of baking. Store any leftovers in a paper lined, sealed container in the fridge for a day or two. It won’t be as good as the day it was baked but the paper will help keep the pastry a little crisp.
- Thaw the pastry so it’s pliable but still cool to the touch. If too warm, the butter in the puff pastry will melt making the pastry difficult to handle. The fix is simple - just pop it back into the fridge to cool and firm up.
- Use a sharp knife (or a pizza cutter) to cut the puff pastry cleanly. Dragging a blunt knife through the pastry can cause the layers not to puff up evenly.
- Warm the Nutella slightly if it’s too thick. Stir well and use when still runny but not too warm.
- The key to well risen puff pastry is having the oven at the correct temperature. If the oven temperature is too low, the puff pastry won’t puff properly and will probably fall when taken out of the oven.
Besides eating it by the spoonful? Spread it on toast for breakfast, stir it through warm milk, make this Nutella panna cotta or bake a tasty Banana bread with Nutella! Nutella can be use in so many ways!
Puff pastry is a laminated dough. That means that there are many, many layers butter and pastry. At the correct oven temperature, the water in the butter will turn to steam and cause the pastry to puff up. If the temperature of the oven is too low, the pastry won’t puff and will become soggy.
Preheat the oven to the correct temperature. Puff pastry needs to be baked at least 400ºF (200ºC). Then bake until golden brown and well puffed to prevent the pastry collapsing and becoming soggy when you take it out of the oven.
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Puff Pastry with Nutella Recipe
- 1 large baking sheet or a pizza pan
- 2 puff pastry sheets
- ½ cup Nutella
- 1 egg for egg wash
- 1 tablespoon powdered sugar for dusting
- Preheat oven to 400ºF/200°C and line a large baking sheet or pizza pan with parchment paper.
- Thaw puff pastry according to package instructions. Make sure the pastry softens but remains cool.
- Using a large plate or the base of a 9 inch springform pan as a guide, cut each sheet into a circle.
- Place one circle of puff pastry onto the line baking sheet or pizza pan. Use a knife to spread all of the Nutella over the pastry leaving ¼ inch border around the edge.
- Carefully top with the second circle of puff pastry and press down lightly so that it sticks. If the pastry is very soft and not cool at this point, give the pastry 10 minutes in the freezer to chill and become firm.
- Place a small glass (2 or 3 inch)in the centre. Use a sharp knife and cut first into quarters. Cut each quarter in half to make eighths then each of those in half to make sixteen cuts.
- Lift two pieces and twist them twice in the opposite direction and pinch the ends to form a point. When you have finished, brush with egg wash.
- Beat the egg lightly with 1 teaspoon of water and carefully brush over the pastry.
- Bake for 20-30 minutes until well browned and puffed.
- Cool slightly on a wire rack.
- Dust with powdered sugar and enjoy!
- Thaw the pastry so it’s pliable but still cool to the touch.
- Use a sharp knife (or a pizza cutter) to cut the puff pastry cleanly.
- Slightly warm the Nutella in a small bowl in the microwave if it’s too thick.
- Preheat the oven to the correct temperature.
This post was originally published on October 24, 2016. It has been updated with new photos, more information and an improved recipe.