This nutella puff pastry recipe has saved my dinner parties more times than I can count. After 12 years of teaching baking classes and testing this on over 2,000 students, I promise you - three simple ingredients create something that looks like it came from an expensive bakery. The trick? Understanding what happens when chocolate hazelnut spread hits high heat. I learned this through plenty of kitchen failures and temperature experiments that finally clicked.
Why You'll Love This Nutella Puff Pastry
After years of making this for family gatherings and teaching it in my baking classes, here's why this recipe works so well: This nutella puff pastry is super easy but looks like you slaved away in the kitchen for hours. Takes maybe 10 minutes to put together, but people always ask how I made something so fancy. Liam loves helping with these because he can actually fold them without everything falling apart - keeps our baking time happy instead of me cleaning up disasters.
You can mess these up pretty badly and they still come out great. I've watched students overstuff them with Nutella, forget to pinch the edges, or burn the bottoms slightly, and people still gobble them up. You probably have everything sitting in your pantry already. I usually make way more than I planned because they vanish before I can even set them on a cooling rack. After testing these hundreds of times, I can honestly say they beat any overpriced pastry shop version - and cost about a quarter of what you'd pay.
Jump to:
- Why You'll Love This Nutella Puff Pastry
- Nutella Puff Pastry Ingredients
- How To Make Nutella Puff Pastry
- Smart Swaps for Nutella Puff Pastry
- Nutella Puff Pastry Variations
- Equipment For Nutella Puff Pastry
- Storage Tips
- Why This Nutella Puff Pastry Works
- Top Tip
- My Sister's Secret Shortcut (Now I'm Sharing It with You)
- FAQ
- Ready to Impress Everyone!
- Related
- Pairing
- Nutella Puff Pastry
Nutella Puff Pastry Ingredients
The Holy Trinity:
- Frozen puff pastry
- Nutella or hazelnut spread
- Large egg
Optional Enhancements:
- Powdered sugar for dusting
- Sea salt flakes
- Sliced almonds
- Fresh berries
See recipe card for quantities.
How To Make Nutella Puff Pastry
Prep Phase:
- Thaw pastry for exactly 40 minutes
- Preheat oven to 400°F
- Line baking sheet with parchment
- Beat egg for wash
Assembly Magic:
- Unfold pastry gently on clean surface
- Cut into 8 equal squares with sharp knife
- Place 1 tablespoon Nutella in center of each square
- Fold diagonally to make triangles
- Press edges firmly with fork tines
Finishing Touch:
- Brush tops with beaten egg wash
- Cut small steam vents with knife tip
- Bake 15-18 minutes until golden brown
- Cool 5 minutes before serving
Smart Swaps for Nutella Puff Pastry
From years of adapting this Nutella Puff Pastry for different dietary needs in my classes, these substitutions work great:
Spread Alternatives:
- Nutella → Sunbutter (nut-free)
- Chocolate → Cream cheese and jam
- Hazelnut → Peanut butter
- Regular → Sugar-free chocolate spread
Pastry Options:
- Regular → Gluten-free puff pastry
- Frozen → Fresh (adjust timing)
- Butter-based → Vegan puff pastry
Egg Wash Substitutes:
- Whole egg → Milk for lighter color
- Regular → Plant milk for vegan
- Traditional → Melted butter for extra richness
Nutella Puff Pastry Variations
Fruit Combinations:
- Nutella and sliced banana
- Strawberry and chocolate hazelnut
- Raspberry with cream cheese
- Apple cinnamon twist
Holiday Shapes:
- Christmas tree braids
- Valentine heart pockets
- Easter bunny twists
- Halloween spider shapes
Gourmet Additions:
- Sea salt and caramel drizzle
- Crushed hazelnuts on top
- Orange zest in filling
- Espresso powder boost
Air Fryer Version:
- 350°F for 8-10 minutes
- Check at 6 minutes
- Perfect for small batches
Equipment For Nutella Puff Pastry
- Heavy-duty baking sheet
- Parchment paper
- Sharp chef's knife
- Natural bristle pastry brush
Storage Tips
From making these for countless events, here's what I've learned about keeping them fresh:
Fresh Storage (2 days):
- Cool completely before storing
- Airtight container at room temperature
- Layer between parchment if stacking
- Reheat in 300°F oven for 3-4 minutes
Make-Ahead Method:
- Put together but don't bake
- Refrigerate up to 24 hours
- Add 2-3 minutes to baking time
- Brush with fresh egg wash before baking
Freezing Guidelines:
- Don't freeze after baking (gets soggy)
- Can freeze assembled, unbaked versions
- Bake from frozen, add 5 minutes
Why This Nutella Puff Pastry Works
After teaching this to thousands of students and watching them succeed (and sometimes mess up), I know exactly why this nutella puff pastry recipe works so well. The whole thing happens because we're working with what puff pastry wants to do instead of fighting it. When you get that pastry to exactly the right temperature - not too cold, not too warm - it naturally wants to puff up and get flaky. The Nutella melts at just the right speed to stay put while giving you that gooey center everyone goes crazy for.
The three-ingredient thing isn't just about being lazy (though I love that part too). It's because puff pastry is already amazing on its own - all those butter layers just waiting to turn golden and crispy. Throw in too much other stuff and you just weigh it down and stop the puffing from happening. The egg wash gives you that bakery look and helps seal everything so your Nutella doesn't leak out and burn on the pan.
Top Tip
- After teaching this to over 2,000 students, here's the one tip that makes the biggest difference: Let your puff pastry thaw for exactly 40 minutes. I've watched so many batches fail because people rush this part. Too cold and it cracks when you fold it, too warm and it gets sticky and won't puff up right. I've timed this obsessively because timing really matters here.
- The other thing that saves people heartache? Don't go crazy with the Nutella. I know you want to pile it on, but 1 tablespoon is all you need. Students always ignore this advice, then come crying when their pastries split open and make a mess all over the oven. Here's something most people have never heard - poke the Nutella with a toothpick before you seal it up. Gets rid of air bubbles that blow up your pastries. My grandmother taught me this back when she worked in bakeries for 30 years.
My Sister's Secret Shortcut (Now I'm Sharing It with You)
My sister figured out something brilliant when she was rushing to make these for her kid's school bake sale. Instead of cutting perfect squares and doing all that careful folding, she just unrolled the whole puff pastry sheet, spread Nutella all over one half, then folded the other half on top like a giant sandwich. Cut it into strips with a pizza cutter, twisted each strip a few times, and threw them on the baking sheet.
They came out looking like fancy bakery twists that probably cost five bucks each. The kids at school went absolutely nuts for them, and she spent maybe ten minutes total on prep. Now whenever I'm feeling lazy or running late, I do Kate's twist method instead of the individual triangles. Same amazing taste, half the work, and they look even fancier somehow.
Liam can actually help with the twisting without making a mess. He thinks it's the coolest thing ever to watch the pastry spiral around. Sometimes the laziest shortcuts turn out to be the smartest ideas.
FAQ
How to make Nutella puff pastry?
Start with properly thawed frozen puff pastry, spread 1 tablespoon Nutella in center of cut squares, fold diagonally, seal edges with fork, brush with egg wash, and bake at 400°F for 15-18 minutes. From my teaching experience, proper sealing prevents leaking during baking.
What to make with puff pastry easily?
Beyond this nutella pastry recipe, try cheese twists, apple turnovers, or savory sausage rolls. Puff pastry is incredibly versatile - I've taught over 50 different applications. The key is understanding moisture content of fillings and proper sealing techniques for success.
How do you make puff pastry Nutella croissants?
Cut pastry into rectangles instead of squares, spread Nutella on one end, roll tightly, brush with egg wash, and bake. From my professional baking experience, the rolling technique creates those beautiful spiral layers that make croissants so appealing visually.
Do I need to cook puff pastry before adding filling?
No, raw puff pastry works perfectly with Nutella filling. The pastry and filling cook simultaneously. Pre-cooking would eliminate the flaky layers that make puff pastry special. This is a common misconception I address in every baking class I teach.
Ready to Impress Everyone!
Now you have all the secrets to making perfect nutella puff pastry - from proper thawing techniques to my sister Kate's genius twist method. This simple recipe shows that sometimes the best desserts come from the most basic ingredients and a little bit of kitchen confidence. Whether you're making these for a last-minute dinner party, a school bake sale, or just because Liam asked nicely, you've got a method that works every single time.
Want to keep the baking going? Try our flaky Best Spinach Pie Recipe that uses similar pastry techniques with savory fillings - great for impressing vegetarian guests. For chocolate lovers, our rich Best Peppermint Brownies Recipe has that perfect holiday flavor combination that makes the whole house smell incredible. Or if you're feeling healthier, our Healthy Chocolate Zucchini Muffins sneak vegetables into dessert without anyone knowing - even picky eaters gobble them up!
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Pairing
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Nutella Puff Pastry
Equipment
- Baking sheet (Heavy-duty recommended)
- Parchment paper (For easy cleanup and no sticking)
- Chef's knife (For clean pastry cuts)
- Pastry brush (Natural bristle preferred for egg wash)
Ingredients
- 1 sheet Frozen puff pastry - Thaw for exactly 40 minutes
- 8 tablespoon Nutella - Or hazelnut chocolate spread
- 1 Large egg - Beaten, for egg wash
- Powdered sugar - For dusting after baking
- Optional Sea salt flakes - For gourmet topping
- Optional Sliced almonds - Add before baking for crunch
- Optional Fresh berries - Serve on the side or inside twist
Instructions
- Let puff pastry thaw at room temperature for 40 minutes. Preheat oven to 400°F and line baking sheet with parchment. Beat egg for egg wash.
- Unfold pastry and cut into 8 equal squares. Place 1 tablespoon of Nutella in the center of each square.
- Fold each square diagonally into a triangle. Press edges with a fork to seal.
- Brush tops with egg wash. Cut small steam vents in the top using a sharp knife.
- Bake for 15–18 minutes or until golden and puffed. Cool for 5 minutes before serving.
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