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Puff Pastry Nutella Twist Recipe
If you’re craving a flaky, buttery puff pastry dessert filled with warm chocolate hazelnut goodness, this Puff Pastry Nutella Twist Recipe is about to become your new “oh-just-whipped-this-up” party trick.
A Cozy, Crowd-Pleasing Chocolate Hazelnut Pastry
This Puff Pastry Nutella Twist Recipe is a simple dessert recipe made with just a few pantry staples: store‑bought puff pastry, creamy Nutella, and a sprinkle of sugar. That’s it—and yet it looks like it came straight from a fancy bakery case.
It’s essentially a braided puff pastry, twisted into a pretty shape that pulls apart into tender, flaky layers. Think of it as a Nutella-filled pastry that works as a sweet breakfast pastry, an afternoon coffee treat, or a quick pastry treat for last‑minute guests.
I started making this years ago when my kids were little and I needed kid friendly dessert ideas that didn’t keep me in the kitchen all day. Over time, I’ve tested it for holidays, brunches, and weeknight “we need chocolate right now” emergencies. Every single time, the plate is mysteriously empty in about 10 minutes.
From a nutrition perspective, is it health food? No. But it is a smarter homemade choice than a lot of packaged chocolate snacks. You can control the portion, the sweetness, and even swap in lower-sugar chocolate spreads if you’d like. And because it’s so filling and rich, a small slice usually does the trick.
If you’re new to baking with puff pastry, don’t worry. This is one of the easiest puff pastry twist recipes to start with, and I’ll walk you through each step in plain English.
Why You’ll Love This Puff Pastry Nutella Twist Recipe
- Quick and low-effort – Uses frozen puff pastry and ready-made Nutella, so you’re mostly assembling, not baking from scratch.
- Bakery-style looks – The twist pattern makes it look like a fancy chocolate pastry recipe, even though it’s totally beginner friendly.
- Kid and adult approved – It’s a truly kid friendly dessert that adults happily “sample” again and again.
- Perfect for brunch or dessert – Works as a sweet breakfast pastry, dessert, or a special afternoon coffee snack.
- Great for parties – Beautiful on a platter; one of my favorite party dessert ideas for showers, birthdays, and holidays.
- Customizable flavors – You can easily change it up with cinnamon sugar, raspberry jam, or nutty toppings.
- Minimal dishes – One baking sheet, one knife, and a spoon or spatula; cleanup is easy.
- Make-ahead friendly – Assemble ahead, refrigerate, then bake right before serving for peak puffiness.
Ingredients for Puff Pastry Nutella Twist Recipe
Here’s everything you’ll need to make this puff pastry Nutella twist. I’ll add a few notes and substitutions along the way to help you personalize it.
For the pastry:
- 1 sheet frozen puff pastry, thawed (about 8–10 oz; Pepperidge Farm or Trader Joe’s both work well)
- 1/3 to 1/2 cup Nutella (or any chocolate hazelnut spread)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or cream (to mix with the egg, optional but gives a nicer shine)
- 1–2 tablespoons granulated sugar (for sprinkling on top)
- 1 teaspoon powdered sugar (optional, for dusting after baking)
Optional flavor boosters:
- 1/4 teaspoon ground cinnamon (for a warm, cozy twist)
- 1 teaspoon finely chopped hazelnuts or almonds (for crunch on top)
- Pinch of flaky sea salt (amazing contrast with the sweet Nutella)
Ingredient tips:
- Puff pastry: Make sure the puff pastry is cold but pliable. If it’s too soft, pop it in the fridge for 5–10 minutes. If it’s still frozen and cracks when you unfold it, let it rest a bit longer.
- Nutella: Slightly warming the Nutella in the microwave (10–15 seconds) makes it easier to spread in a thin, even layer.
- Egg wash: Don’t skip it—it’s what gives that gorgeous golden, bakery-style puff pastry dessert look.
Step-by-Step Directions
You know what? Once you do this twist pattern one time, you’ll feel like a pastry chef. Let me explain it step by step.
1. Preheat the oven and prepare your pan.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat—this helps prevent sticking and makes cleanup easier.
2. Prepare the puff pastry.
Unfold the thawed puff pastry sheet on a lightly floured surface. If the edges are uneven, you can gently roll it with a rolling pin into a neat rectangle, about 10×12 inches. Don’t press too hard; you still want those flaky layers.
3. Spread the Nutella.
Using a spoon or an offset spatula, spread Nutella over the surface of the puff pastry, leaving a small border (about 1/2 inch) around the edges. Aim for a thin, even layer—too thick and it may ooze out of the pastry as it bakes. Sprinkle on cinnamon or a pinch of flaky salt, if using.
4. Fold and chill briefly.
Carefully fold the puff pastry in half lengthwise, like closing a book, so the Nutella is sandwiched inside. Gently press the edges to seal. Transfer the folded pastry to your prepared baking sheet and place it in the fridge for about 5–10 minutes. This quick chill makes it easier to cut and twist.
5. Cut into strips.
Remove the pastry from the fridge. Using a sharp knife or pizza cutter, slice the pastry into strips about 1 to 1 1/2 inches wide. You’ll get roughly 8–10 strips, depending on the size of your puff pastry sheet.
6. Twist each strip.
One at a time, gently hold each end of a strip and twist several times so you see spirals of puff pastry and Nutella. Lay each twisted strip back down on the baking sheet, pressing the ends down slightly so they don’t uncurl in the oven. You can shape them into a simple twist, a horseshoe, or a loose braid.
7. Brush with egg wash and add toppings.
Whisk the egg and milk (if using) together in a small bowl. Lightly brush each puff pastry Nutella twist with egg wash. Sprinkle with granulated sugar and chopped nuts if you’d like extra crunch.
8. Bake until puffed and golden.
Bake for 14–18 minutes, or until the twists are puffed, deeply golden, and the Nutella is bubbling slightly. Every oven is a little different—start checking around 12–13 minutes. If the bottoms brown too fast, you can move the tray to a higher rack.
9. Cool slightly and finish.
Let the twists cool on the pan for 5–10 minutes. They’ll firm up a bit as they cool, which makes them easier to move. Dust lightly with powdered sugar right before serving if you like that pretty bakery look.
10. Serve and enjoy.
Serve warm or at room temperature. These Nutella puff pastry twists pair beautifully with coffee, hot chocolate, or a cold glass of milk. They make such a lovely chocolate hazelnut pastry for brunch boards or dessert platters.
Servings & Timing
- Yield: About 8–10 twists, depending on how wide you cut the strips
- Prep Time: 15 minutes
- Chill Time (optional but helpful): 5–10 minutes
- Bake Time: 14–18 minutes
- Total Time: About 35–40 minutes from freezer to table
If you’re hosting brunch or planning party dessert ideas, you can easily double the recipe by using two sheets of puff pastry and baking on two trays.
Fun Variations to Try
Once you’ve mastered the basic puff pastry twist, it’s hard not to start experimenting. Here are some of my favorite variations:
- Raspberry Nutella Twist: Spread a thin layer of raspberry jam over the Nutella before folding for a fruity, slightly tangy chocolate pastry recipe.
- Cinnamon Sugar Twist: Skip the Nutella and brush the pastry with melted butter, then sprinkle generously with cinnamon sugar for a lighter puff pastry dessert.
- Peanut Butter Chocolate Twist: Spread a thin layer of peanut butter first, then Nutella, for a Reese’s-inspired puff pastry twist.
- Hazelnut Crunch Twist: Add chopped toasted hazelnuts inside with the Nutella and on top for extra texture and nutty flavor.
- S’mores Twist: Spread Nutella, sprinkle mini marshmallows and crushed graham crackers inside, then twist and bake.
- Holiday Spice Twist: Mix Nutella with a pinch of nutmeg and orange zest for a cozy, seasonal twist perfect for winter holidays.
Storage, Reheating & Make-Ahead Tips
Because this is such a simple dessert recipe, it’s tempting to bake it right when you want it—and that’s honestly the best. But you can plan ahead:
Storing leftovers:
- Keep cooled twists in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 4 days.
Freezing:
- Freeze baked, cooled twists in a freezer-safe bag for up to 2 months. Place parchment between layers so they don’t stick.
Reheating:
- For best texture, reheat in a 325°F (165°C) oven or toaster oven for 5–8 minutes until warmed and crisp again.
- You can use the microwave in a pinch, but the pastry will be softer and less flaky.
Make-ahead:
- Assemble the Nutella-filled pastry strips, twist them, place on a baking sheet, and refrigerate (covered) for up to 1 day before baking.
- You can also freeze the unbaked twists on a tray, then transfer to a bag once solid. Bake from frozen, adding 2–3 extra minutes to the bake time.
Notes from My Kitchen
- Don’t overfill with Nutella. I know, it’s tempting, but too much filling makes the pastry harder to twist and more likely to leak while baking. A thin, even layer gives you the best balance.
- Work with cold dough. Warm puff pastry gets sticky and stretchy. If it starts to feel soft or tricky to twist, slide the tray into the fridge for 5–10 minutes, then continue.
- Use a sharp knife. A clean, sharp cut helps the layers puff evenly. A dull knife will mash those layers and you’ll lose some of that dramatic rise.
- Give them space. These puff up quite a bit, so leave a little room between each twist on the tray. Crowding can make them steam instead of crisp.
- Dress them up for company. For a fancier chocolate hazelnut pastry, drizzle with melted chocolate or a quick vanilla glaze once they’re cool enough to handle.
Frequently Asked Questions
Can I use homemade puff pastry?
Yes, you can use homemade puff pastry, but the recipe timing may vary slightly—homemade often puffs even higher and can brown faster, so keep an eye on it.
Do I have to use Nutella brand?
No, any chocolate hazelnut spread works, and you can even use a chocolate almond or chocolate peanut spread if that’s what you have.
Can I make this puff pastry dessert ahead for brunch?
Absolutely—twist the pastry the night before, refrigerate on the baking sheet, then bake fresh in the morning for the best texture and structure.
Why did my twists unroll while baking?
Usually this happens if the strips weren’t twisted tightly enough or the dough was too warm; next time, chill the twisted pastry briefly before baking and press the ends down firmly onto the pan.
Can I make this recipe without eggs?
Yes—skip the egg wash and brush the pastry lightly with milk, cream, or even a bit of melted butter; it won’t be quite as shiny, but it will still brown nicely.
How do I keep the bottom from burning?
Use parchment paper, bake on the middle rack, and if your oven runs hot, lower the temperature to 375°F and extend the bake time by a few minutes.
Is this safe to send in lunchboxes?
Yes, once fully cooled, these Nutella puff pastry twists hold up well at room temperature and make a fun treat in kids’ lunchboxes or for school events.
Can I double or triple this Puff Pastry Nutella Twist Recipe?
Definitely—just bake each sheet of puff pastry on its own tray so they have plenty of room to puff and brown evenly.
Wrapping Up
This Puff Pastry Nutella Twist Recipe is one of those rare little gems: it’s an easy pastry recipe, gorgeous enough for guests, simple enough for a Tuesday, and beloved by kids and adults alike. Flaky layers of buttery puff pastry wrapped around warm, melty chocolate hazelnut filling—there’s a reason this puff pastry dessert disappears fast at my house.
If you try this recipe, let me know how it went—leave a comment, share your own variations, or tell me if your family inhaled it as quickly as mine does. And if you love quick pastry treats like this, you might also enjoy exploring more puff pastry twist and chocolate pastry recipe ideas in your baking rotation.
Puff Pastry Nutella Twist
Ingredients
- 1 sheet frozen puff pastry thawed, about 8–10 oz
- 1/3–1/2 cup Nutella or any chocolate hazelnut spread; slightly warmed for easier spreading
- 1 large egg beaten, for egg wash
- 1 tablespoon milk or cream optional, to mix with egg wash for extra shine
- 1–2 tablespoons granulated sugar for sprinkling on top
- 1 teaspoon powdered sugar optional, for dusting after baking
- 1/4 teaspoon ground cinnamon optional, for a warm flavor
- 1 teaspoon finely chopped hazelnuts or almonds optional, for topping
- 1 pinch flaky sea salt optional, for sprinkling over Nutella before folding
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Unfold the thawed puff pastry sheet on a lightly floured surface. If needed, gently roll it into a neat rectangle about 10×12 inches, being careful not to press too hard so you keep the flaky layers.
- Spread a thin, even layer of Nutella over the puff pastry, leaving about a 1/2‑inch border around the edges. If using, lightly sprinkle ground cinnamon and a pinch of flaky sea salt over the Nutella.1/3–1/2 cup Nutella, 1/4 teaspoon ground cinnamon, 1 pinch flaky sea salt
- Fold the puff pastry in half lengthwise, like closing a book, so the Nutella is sandwiched inside. Gently press the edges to seal, transfer to the prepared baking sheet, and refrigerate for 5–10 minutes to firm up.
- Remove the pastry from the fridge. Using a sharp knife or pizza cutter, slice the folded pastry into strips about 1 to 1 1/2 inches wide. You should get about 8–10 strips.
- Working one strip at a time, hold each end and gently twist several times so you see spirals of puff pastry and Nutella. Lay the twisted strips back on the baking sheet, pressing the ends down slightly so they don’t uncurl. Shape into simple twists or loose horseshoes as desired.
- In a small bowl, whisk the beaten egg with the milk or cream. Lightly brush each twist with the egg wash, then sprinkle with granulated sugar and, if desired, chopped nuts for extra crunch.1 large egg, 1 tablespoon milk or cream, 1–2 tablespoons granulated sugar, 1 teaspoon finely chopped hazelnuts or almonds
- Bake the twists for 14–18 minutes, or until puffed, deeply golden, and the Nutella is just bubbling. Start checking around 12–13 minutes and adjust as needed for your oven.
- Let the twists cool on the pan for 5–10 minutes to firm up. Right before serving, dust lightly with powdered sugar if desired.1 teaspoon powdered sugar
- Serve the Nutella puff pastry twists warm or at room temperature. They pair well with coffee, hot chocolate, or a glass of milk.
