Nutella Puff Pastries
There are some days when you need a dessert, and you need it now. I’m talking about those “it’s been a long week” evenings or those surprise “the neighbors are stopping by in 20 minutes” afternoons.
My kitchen emergency plan for these exact moments involves just two core ingredients. It’s a recipe so simple it almost feels like cheating. Almost.
These Nutella Puff Pastries are the answer. They’re flaky, warm, gooey, and deliver that rich, chocolate-hazelnut hug we all crave. It’s maximum satisfaction for minimal effort, and today, I’m showing you how to master them.
What You’ll Need
The beauty of this recipe is its simplicity. You likely have most of this in your kitchen already.
- Frozen Puff Pastry: One sheet (about 9-10 ounces), thawed. This is our golden, flaky canvas.
- Nutella: About 1/2 cup, or more if you’re feeling dangerous. Any chocolate-hazelnut spread works.
- Large Egg: Beaten with a splash of water to create an egg wash. This is the secret to that gorgeous, shiny finish.
- Optional Garnish: Powdered sugar for dusting, chopped hazelnuts for crunch, or a sprinkle of sea salt.
Pro Tips
After making these more times than I can count, I’ve learned a few things. These tips will take your pastries from good to absolutely unforgettable.
1. Keep It Cold: The number one rule of puff pastry is to keep it cold. The flakiness comes from layers of butter and dough. If the butter melts before it hits the oven, you get greasy, flat pastries instead of light, airy ones. Work quickly, and if the dough gets sticky or soft, pop it back in the fridge for 10-15 minutes.
2. Don’t Overfill: It’s tempting to load up on Nutella, I know. But too much filling will ooze out during baking, burn on your pan, and create a sticky mess. A thin, even layer is all you need for that perfect gooey center.
3. Seal the Deal: To prevent a Nutella explosion in your oven, make sure you seal the edges of your pastries firmly. I use the tines of a fork to crimp the edges shut. This not only seals them but also gives them a classic, bakery-style look.
4. Let Off Some Steam: A small slit or two on the top of each pastry before baking is crucial. This allows steam to escape, which prevents the pastries from becoming soggy and helps them rise properly.
Quick Tool Checklist
You don’t need any fancy equipment for this. Here’s a quick rundown of the basics.
| Tool | Purpose |
|---|---|
| Baking Sheet | For baking the pastries |
| Parchment Paper | Prevents sticking |
| Pizza Cutter or Knife | For cutting the dough |
| Pastry Brush | Applying egg wash |
| Fork | Crimping the edges |
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to get creative and make it your own!
Filling Swaps: Not a Nutella fan? No problem. Try spreading a thin layer of Biscoff cookie butter, peanut butter (with or without jelly), fruit preserves, or even a simple mixture of cinnamon and sugar.
Shape Shifting: Don’t just stick to rectangles. You can make these into hand pies, pinwheels, or long, elegant twists. For twists, cut the filled dough into strips, twist them a few times, and bake.
Topping Ideas: A simple dusting of powdered sugar is classic, but why stop there? Add some texture with chopped toasted nuts, colorful sprinkles before baking, or a drizzle of melted white chocolate after they’ve cooled.
Fun Filling Ideas
Here are a few combinations to get you started.
| Filling Combo | Notes |
|---|---|
| Cream Cheese & Jam | A classic danish flavor. |
| Apple Butter & Cinnamon | Tastes like a mini apple pie. |
| Peanut Butter & Banana | A sweet and savory treat. |
| Lemon Curd | For a bright, zesty pastry. |
Make-Ahead Tips
Want to prep these for an easy morning? You absolutely can.
Assemble the pastries completely but don’t apply the egg wash. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 24 hours.
For longer storage, you can freeze them. Place the unbaked pastries on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. They’ll keep for up to a month. When ready to bake, there’s no need to thaw. Just add the egg wash and bake, adding a few extra minutes to the baking time.
How to Make Nutella Puff Pastries: Step-by-Step
Let’s get to the fun part. Follow these simple steps for perfect pastries every time.
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Thaw your puff pastry according to the package directions, but make sure it’s still cold.
Step 2: Gently unroll the puff pastry sheet on a lightly floured surface. If it has seams, press them together. Visualize the sheet in two halves.
Step 3: Spread the Nutella evenly over one half of the dough, leaving a small border (about 1/2 inch) around the edge.
Step 4: Fold the plain half of the dough over the Nutella-covered half. Gently press down to seal it together.
Step 5: Using a sharp knife or a pizza cutter, slice the dough into strips or rectangles. I usually make about 8-10 pastries from one sheet.
Step 6: If making twists, gently twist each strip a few times. If making hand pies, press the edges of each rectangle firmly with a fork to seal.
Step 7: Carefully place the pastries on your prepared baking sheet. Cut a small slit or two in the top of each one to allow steam to escape.
Step 8: In a small bowl, beat the egg with a tablespoon of water. Brush this egg wash lightly over the top of each pastry.
Step 9: Bake for 15-20 minutes, or until the pastries are puffed up, golden brown, and cooked through.
Step 10: Let them cool on the baking sheet for a few minutes before transferring to a wire rack. The filling will be extremely hot! Dust with powdered sugar once they are cool enough to handle.
Nutrition, Diets, and Pairings
Here’s a little more info to help you fit these treats into your life.
Dietary Swaps: To make these vegan, use a vegan-friendly puff pastry (many store-bought brands are accidentally vegan, just check the ingredients for butter) and a dairy-free chocolate-hazelnut spread. Use plant-based milk for the wash instead of egg. For a gluten-free version, simply use a gluten-free puff pastry sheet.
Pairing Suggestions: These are perfect with a hot cup of coffee or a cold glass of milk. For an extra-decadent dessert, serve a warm pastry alongside a scoop of vanilla bean ice cream.
Cooking Efficiency: Using pre-made, all-butter puff pastry is the biggest time-saver here. It delivers amazing results without the hours of work it takes to make from scratch.
Estimated Nutritional Information
Disclaimer: This is an approximation per pastry and can vary based on ingredients used.
| Nutrient | Approx. Amount |
|---|---|
| Calories | 250-300 kcal |
| Fat | 15g |
| Carbohydrates | 25g |
| Protein | 4g |
Leftovers and Storage
If you somehow have leftovers, they are best enjoyed within a day or two. Store them in an airtight container at room temperature.
Avoid the microwave for reheating, as it will make them soft and soggy. Instead, pop them in an oven or toaster oven at 350°F (175°C) for 3-5 minutes, or in an air fryer for 2-3 minutes. This will bring back their wonderful flaky texture.
Frequently Asked Questions
Q1. Why did my Nutella leak out everywhere during baking?
Ans: This usually happens for two reasons: you either overfilled the pastry, or the edges weren’t sealed tightly enough. A thin layer of filling and a firm crimp with a fork should solve the problem.
Q2. Can I make these in an air fryer?
Ans: Yes! The air fryer is fantastic for these. Bake them at 350°F (175°C) for about 8-10 minutes, or until golden and puffed. You might need to work in batches depending on the size of your air fryer basket.
Q3. My pastries came out flat, not flaky. What did I do wrong?
Ans: This is almost always a temperature issue. Your puff pastry dough likely got too warm before baking, causing the butter to melt out instead of creating steam. Remember to keep the dough as cold as possible while you work.
Q4. Do I have to use the egg wash?
Ans: You don’t have to, but it’s highly recommended for that shiny, golden-brown, professional look. If you skip it, they’ll be more pale and matte. You can also brush them with a little milk or cream as an alternative.
Wrapping Up
And there you have it—a dessert that’s elegant enough for guests but easy enough for a weeknight. It’s a recipe that invites you to play, to customize, and to enjoy the simple pleasure of a warm, homemade treat.
I hope you give these Nutella Puff Pastries a try. When you do, come back and leave a comment below. I’d love to hear about your creations, any fun variations you tried, or any questions you have!
