Nutella in Puff Pastry is an easy dessert made with just a handful of ingredients, including store-bought puff pastry and creamy Nutella. Ready in about 40 minutes, these flaky chocolate-hazelnut pastries look bakery-worthy but couldn't be simpler to make. If you're a Nutella fan, be sure to try my easy Nutella Pie for another chocolate-hazelnut dessert that's perfect for entertaining.
Nutella In Puff Pastry At A Glance
- ⏱️ Total Time: 42 minutes (30 minutes prep + 12 minutes bake)
- 🍽️ Servings: 14 pastries
- 🍫 Cuisine Type: Italian-Inspired Dessert
- 🥐 Flavor Profile: Flaky, buttery puff pastry wrapped around creamy Nutella and toasted hazelnuts with a crisp golden finish.
- 📖 Dietary Info: Vegetarian. Contains dairy, eggs, wheat, and hazelnuts. Can be made gluten-free with gluten-free puff pastry.
- 📦 Storage Notes: Store in an airtight container at room temperature for 1-2 days. Reheat briefly in the oven to restore crispness. Unbaked pastries can be frozen for up to 2 months and baked directly from frozen.
- ⭐ Why You'll Love It: These Nutella puff pastries use simple store-bought ingredients to create a bakery-style dessert with minimal effort. They're perfect for brunch, holiday gatherings, afternoon coffee, or whenever a chocolate-hazelnut craving strikes.
Save And Summarize This Recipe
If you love working with puff pastry, especially store-bought, my Cranberry Brie Puff Pastry Bites are another effortless option that works beautifully for entertaining. For a no-bake chocolate fix, my Nutella Ice Cream delivers that same rich chocolate hazelnut satisfaction with almost no effort and the Chocolate Covered Dates are an easy chocolate option.
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If you're building a dessert spread, these pastries pair beautifully alongside other Italian-inspired sweets. My Cannoli Cookies and Pistachio Tiramisu both bring that same elegant-but-approachable energy, and my Italian Almond Cookies are a naturally gluten-free option that rounds out any dessert table.
Key Ingredients
You will need the following ingredients to make these Nutella Puff Pastry:
- Puff Pastry: Store-bought puff pastry is the move here. I tested this recipe with both conventional and gluten-free puff pastry and both work well. For gluten-free, Sweet Loren's and Schar are the two brands I recommend. The key is keeping the pastry cold. If it warms up and gets sticky, slide it back into the refrigerator for 10 to 15 minutes before continuing.
- Nutella: Any chocolate hazelnut spread works here, but the name-brand Nutella tends to be thicker than others. Warm it in the microwave for 15 to 30 seconds before spreading. I also tested this with Milka chocolate hazelnut spread, which spreads more easily straight from the jar and delivers a slightly creamier result.
- Hazelnuts: Ground hazelnuts add texture and reinforce the chocolate hazelnut flavor throughout. I tested with both pre-ground and hand-chopped and found that a fine grind gives the cleanest result inside the twist. Coarser pieces tend to poke through the pastry layers.
See the recipe card for quantities.
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Variations
- Berries - Add a few sliced berries or banana in with the Nutella before rolling for a fruity twist.
- Nutella - Not a Nutella fan? You can substitute any nut or seed butter in this recipe. Peanut butter, almond butter with chopped almonds, sunflower seed butter or even a chocolate tahini butter would be delicious.
- Egg-Free - For an egg-free version, use almond milk or coconut oil when brushing the tops for browning.
How To Make Nutella In Puff Pastry: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven and prepare your baking sheet. Lay one sheet of the puff pastry out on a flat surface. Brush the pastry with melted butter.
Step 2: Spread Nutella on the puff pastry and sprinkle with ground hazelnuts. Fold the pastry in half.
Step 3: Using a knife or pizza cutter, create thin strips. To make twists, take each strip and twist the ends in opposite directions. Then fold each of them in a circle.
Step 4: Place the twists on the baking sheet. Top with the egg wash and ground hazelnuts. Bake.
Recipe Tips
- Don't Overfill - A thin, even layer of Nutella goes a long way. Overfilling can cause the filling to ooze out during baking.
- Chill Before Baking - If you have had the puff pastry out of the refrigerator for awhile, consider chilling the pastries for 10-15 minutes before baking-this helps them hold their shape and puff up nicely.
Gwen's Pro Tip
Keep the Puff Pastry Cold:
Work quickly and keep your puff pastry chilled until you're ready to use it. If it gets too soft, pop it back in the fridge for 10-15 minutes-it helps with clean cuts and flakier layers.
Nutella In Puff Pastry FAQ's
Yes! Make the pastries and keep them on the baking sheet in the refrigerator until you are ready to bake them. They are best right out of the oven but will last for 1-2 days if stored in an airtight container.
Puff pastry can be used for everything from fruit-filled turnovers and breakfast pastries to savory appetizers and tarts. Keeping a box in the freezer is an easy way to create bakery-style treats or last-minute entertaining recipes with very little effort.
An egg wash give a nice golden finish to the top of these pastries. You can use coconut oil, butter, or even almond milk if you prefer.
More Mediterranean Desserts
Let me know your thoughts on Nutella In Puff Pastry by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Nutella In Puff Pastry
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Equipment
Ingredients
- 2 sheets puff pastry or gluten-free puff pastry
- ⅔ cups Nutella
- 3 tablespoons butter melted, divided
- 1 whole egg beaten
- ½ cup hazelnuts ground, divided
Instructions
- Preheat the oven to 400℉.
- Prepare a baking sheet by lining it with parchment paper.
- Lay one sheet of the puff pastry out on a flat surface, keeping the paper it comes with intact and underneath. If the pastry is uneven, gently roll it out to smooth it.
- Brush the pastry with ½ of the melted butter.
- Spread ⅓ cup of the Nutella in an even layer over the puff pastry.
- Sprinkle with an ⅛ cup of ground hazelnuts.
- Fold the pastry in half, similar to closing a book, and press down gently to seal it.
- Using a pizza cutter or sharp knife, cut the pastry into strips along the long edge of the pastry as a guide.
- To make twists, take each strip and twist the ends in opposite directions. Then fold each of them in a circle.
- Arrange the pieces on the baking sheet.
- Brush the tops with the beaten egg.
- Sprinkle with another ⅛ cup of ground hazelnuts.
- Repeat with the second sheet of puff pastry.
- Bake for 12-15 minutes or until the pastry is puffed and golden.
Gwen Wolken says
My husband loves Nutella and this is a fun way to eat it!