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Four ingredient decadent Nutella Puff Pastries are flaky, buttery treats that are so easy to make. You will love these pastries.
Why Make These Nutella Puff Pastries
The addition of chocolate to puff pastry takes this already delightful treat to new heights. The combination of rich, velvety chocolate and buttery, flaky pastry is a match made in dessert heaven.
These pastries are so easy, they are practically fool proof. You will feel like a rock star once you pull these out of the oven to enjoy with coffee or have as dessert. Also consider my Apple Pastries which also use puff pastry. For a more festive treat, try my Christmas Rice Krispies.
Ingredients Needed
Prepared Puff Pastry. These are found in the frozen dessert section at most all grocery stores. You will want to thaw the pastry sheets out. This is best to do in the fridge over night but you can also read the packaging for other ways.
Nutella Spread. This is a sweetened hazelnut cocoa spread found with the peanut butter and other spreads in the grocery store.
Eggs. This is for the egg wash on the pastries. It helps tp brown them and make then flaky.
Confectionary Sugar. This is optional, but it adds the perfect touch to the pastries and I highly recommend it.
Steps To Make This Recipe
Step One. Preheat oven to 350º. Unwrap the thawed, prepared puff pastries. On a clean counter or cutting board, gently roll both sheets out a bit. This will give you an extra pastry or two out the batch. Try to make them similar in size and don’t make them too thin.
Step Two. Spread the hazelnut spread evenly over every corner of one of the puff pastry sheets. Be sure to spread it all the way to all the edges. Gently place the other puff pastry sheet over the chocolate. Line the corners up (photo 2).
Step Three. Carefully roll even 1/2 inch strips into the sandwiched pastries with a pizza cutter (photo 3).
Step Four. Twist the strips one at a time (photo 4). Place them on a parchment lined cooking sheet and roll them into a swirl (photo 5). Crack the eggs in a small bowl and whisk well. Brush the pastries generously with the egg wash. Bake for 10-15 minutes or until the pastry is golden brown and flaky.
Step Five. Let them cool for a few minutes and dust them with the powdered sugar. Enjoy right away for the ultimate pastry experience.
Store leftovers in an airtight container for up to 3 days on the counter.
Recipe FAQs
You can get creative by adding ingredients like chopped nuts (almonds, hazelnuts), dried fruits (raisins, apricots), or even a dollop of fruit preserves to complement the chocolate flavor. Just add a little bit so the texture isn’t sacrificed.
The only way to reheat them without ruining them would be in the air fryer on 350º for about 2 minutes otherwise they are best enjoyed at room temp.
Recipe Tips
Do not overcook the pastries. If you overcook them the chocolate can get dried out. Keep a close eye on them as the time approaches.
Store the pastries at room temperature on the counter. This is the best way to be able to enjoy leftovers.
Use any brand of chocolate hazelnut spread. It doesn’t have to be Nutella, just be sure it’s a similar style spread.
Other Sweet Treats To Try
Nutella Puff Pastries
Equipment
- baking sheet
- Pizza Cutter
Ingredients
- 1 package prepared puff pastry , *see notes
- ¾ cup Nutella hazelnut spread, *see notes
- 2 eggs
- 3 Tbsp confectionery sugar
Instructions
- Preheat oven to 350º. Unwrap the thawed, prepared puff pastries. On a clean counter or cutting board, gently roll both sheets out a bit. This will give you an extra pastry or two out the batch. Try to make them similar in size and don't make them too thin.
- Spread the hazelnut spread evenly over every corner of one of the puff pastry sheets. Be sure to spread it all the way to all the edges. Gently place the other puff pastry sheet over the chocolate. Line the corners up (photo 2).
- Carefully roll even 1/2 inch strips into the sandwiched pastries with a pizza cutter (photo 3).
- Twist the strips one at a time (photo 4). Place them on a parchment lined cooking sheet and roll them into a swirl (photo 5). Crack the eggs in a small bowl and whisk well. Brush the pastries generously with the egg wash. Bake for 10-15 minutes or until the pastry is golden brown and flaky.
- Let them cool for a few minutes and dust them with the powdered sugar. Enjoy right away for the ultimate pastry experience.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for a baby shower brunch and they were PERFECT. A huge hit.
Delicious! Can you prepare in advance and keep in fridge until ready to bake?
Instead of using Nutella, could jam be used? Heating the jam for 10-15 seconds and then using your steps to complete.
Hi Linda,
I haven’t tried it with jam so I can’t say it would for sure work, however others have and said it worked great for them, I wouldn’t bother warming the jam, I would just add it and be mindful it might leak out during the baking process so keep a close eye and add a little more after baking to the top if needed.
Do you have a suggestion for an alternative to nutella?
Biscoff spread!
I made these last night for a Christmas party. They were delicious and a big hit! Everyone went back for seconds. I will definitely make these again.
Delicious! I only had one puff pastry sheet, so I rolled it to 10×10, then cut it in half., cutting five strips. I cut the 5 strips in half, making 10 small pastries. They were perfect size for our Mexican Train group. I plan to make these again for our church breakfast. So easy, yet SO good! Thank you for sharing your creation!
Hi Jill! This is great feedback to hear it worked with just one sheet of pastry. So glad you enjoyed them. Happy baking!