Puff Pastry Nutella Twist
A simple, crowd-pleasing puff pastry dessert made with store-bought puff pastry and creamy Nutella, twisted into beautiful, flaky spirals. Perfect for brunch, dessert, or an easy coffee treat.
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.
Notes
Yield: about 8–10 twists. For best results, work with cold but pliable puff pastry; if it gets too soft, chill briefly before cutting or twisting. Do not overfill with Nutella, as excess filling can leak out during baking. Store cooled twists in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a 325°F (165°C) oven for 5–8 minutes to crisp. Baked twists can be frozen for up to 2 months; reheat from frozen. You can assemble and twist the pastry up to 1 day ahead, refrigerate on a tray, and bake just before serving.
Nutrition
Calories: 220kcal
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