Nutella Puff Pastries

These Nutella Puff Pastries are one of those desserts that look much more impressive than the amount of work they actually require. With flaky puff pastry, creamy Nutella, a simple egg wash, and a dusting of powdered sugar, you can make a bakery-style treat with just four ingredients.

The puff pastry twists bake until crisp, buttery, and golden brown on the outside while the chocolate hazelnut spread stays rich and soft between the layers. Twisting each strip gives the pastries those pretty swirls while also creating plenty of exposed edges that puff and crisp in the oven.

They’re perfect when you need an easy dessert recipe for brunch, holidays, parties, or just a sweet treat to go with coffee. And because we’re starting with store-bought puff pastry sheets, there’s no need to make homemade puff pastry from scratch.

If you’re a Nutella fan, this is the kind of recipe you’ll want to keep around for the next time you need something quick but still want it to feel special.

Why You’ll Love These Nutella Puff Pastries

There’s a lot to love about this easy recipe.

• You only need four ingredients.
• Store-bought puff pastry keeps prep simple.
• The pastries turn crisp and flaky in the oven.
• Creamy Nutella gives you plenty of chocolate hazelnut flavor.
• They look bakery-style without complicated shaping.
• A pizza cutter makes the strips quick and easy to cut.
• They bake in about 10–15 minutes.
• The egg wash gives them a beautiful golden finish.
• Powdered sugar adds a simple finishing touch.
• They’re delicious warm from the oven.
• You can easily customize them with different fillings.

The best part is that something this simple can look like you spent much more time in the kitchen.

Ingredients You’ll Need

For these Nutella puff pastry twists, you’ll need:

• 1 package prepared puff pastry
• ¾ cup Nutella hazelnut spread
• 2 eggs
• 3 tablespoons confectioners’ sugar or powdered sugar

That’s it.

With such a short ingredient list, the quality and handling of the puff pastry make the biggest difference.

What Kind of Puff Pastry Should I Use?

Store-bought puff pastry sheets are perfect for this recipe.

You’ll usually find them in the freezer section of most grocery stores.

Look for a package that contains two pastry sheets, since this recipe sandwiches the Nutella between one sheet of pastry and a second puff pastry sheet.

Thaw the pastry according to the package directions before using it.

You want it pliable enough to unfold and roll but still cold.

If puff pastry becomes too warm, the butter layers begin to soften and the pastry won’t puff as dramatically in the oven.

Does Puff Pastry Need to Be at Room Temperature?

Not completely.

You want thawed pastry that is flexible enough to work with, but it should still feel cool.

Very cold frozen pastry will crack when you unfold it.

Pastry that becomes too warm can get sticky and difficult to handle.

The sweet spot is thawed, cool pastry dough that bends easily without becoming soft.

If it gets too warm while you’re working, place it in the refrigerator for a few minutes before continuing.

Why Store-Bought Puff Pastry Works So Well

Homemade puff pastry is delicious, but it takes quite a bit of time because the dough and butter need to be repeatedly rolled, folded, and chilled.

For a quick dessert, prepared puff pastry is one of my favorite shortcuts.

As it bakes, the water in the layers of butter turns to steam.

That steam pushes the sheets of dough apart and creates the airy, flaky pastry texture.

That’s why keeping the dough cold is so important.

Tools for this recipe

Baking Sheet

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Chef’s Knife

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Mixing Bowl

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How to Make Nutella Puff Pastries

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Line a large baking sheet with parchment paper.

Parchment paper keeps the chocolate spread and pastry from sticking to the sheet and makes cleanup much easier.

Set the prepared baking sheet aside.

Step 2: Prepare the Puff Pastry

Unwrap both thawed puff pastry sheets.

Place them on a clean work surface or a lightly floured surface if needed.

Use a rolling pin to gently roll each sheet out just a little.

You’re not trying to make the pastry paper-thin.

The goal is simply to enlarge both sheets slightly so you can get an extra pastry or two while keeping them approximately the same size.

Try to keep the sheets rectangular and similar in shape.

Don’t Roll Puff Pastry Too Thin

This is an important step.

Puff pastry needs enough thickness for those layers to expand properly.

If you roll the pastry too aggressively, you compress the layers and end up with thinner, less flaky pastries.

Use gentle pressure and just a few passes with the rolling pin.

Step 3: Spread the Nutella

Place one sheet of pastry flat on your work surface.

Spread ¾ cup Nutella evenly over the pastry.

An offset spatula works especially well, but the back of a spoon works too.

Spread the chocolate hazelnut spread almost all the way to the edges.

Try to keep the layer even rather than piling too much Nutella into one spot.

Should I Warm the Nutella First?

Usually, no.

Nutella is easiest to spread when it is soft and creamy at room temperature.

If your kitchen is cold and the chocolate spread feels very firm, you can let it sit out briefly before assembling the pastries.

You don’t want it hot or runny because that can make the puff pastry difficult to handle.

Step 4: Add the Second Puff Pastry Sheet

Carefully place the second puff pastry sheet over the Nutella-covered pastry.

Line up the corners as closely as possible.

Gently press the sheets together.

You don’t need to press firmly or flatten the pastry.

You just want the top layer to make contact with the Nutella.

Step 5: Cut the Pastry Into Strips

Use a pizza cutter to cut the sandwiched pastry into approximately ½-inch strips.

A pizza cutter is my favorite tool for this because it glides through the pastry without dragging it.

A sharp knife also works.

Try to make the strips fairly even so they bake at approximately the same rate.

Step 6: Twist the Pastry Strips

Take one strip at a time and gently twist it several times.

Place the twisted strip onto the parchment-lined baking sheet.

You can leave them as straight puff pastry Nutella twists or curve them into loose swirls.

Continue with the remaining strips.

Leave a little space between each pastry because the dough will expand while baking.

How Tight Should I Twist Them?

Not too tight.

You want enough of a twist to show off the Nutella layers, but twisting too aggressively can squeeze the filling out.

A few gentle turns are plenty.

The pastry will expand quite a bit in the oven, so don’t worry if the twists look a little small before baking.

Step 7: Make the Egg Wash

Crack the eggs into a small bowl.

Beat them well with a fork or whisk.

Use a pastry brush to apply the beaten egg generously over the exposed puff pastry.

Try not to let large amounts of egg wash pool around the bottom of the pastries.

A thin, even coating is all you need.

What Does Egg Wash Do?

Egg wash helps give the pastries that glossy, golden brown bakery finish.

Without it, puff pastry will still bake and become flaky, but the surface can look paler.

The egg also helps define all those pretty twisted layers.

Step 8: Bake

Place the baking sheet into the preheated oven.

Bake for approximately 10–15 minutes, keeping a close eye on them toward the end.

The pastries are ready when they look:

• Puffier
• Crisp around the edges
• Flaky
• Golden brown

Baking time can vary slightly depending on how thick you rolled the pastry and how large you made the twists.

How Do I Know Puff Pastry Is Done?

Color is one of the best indicators.

Puff pastry should look deeply golden rather than pale.

If you remove it too early, the outside may look cooked while some of the inner layers remain doughy.

Look for crisp, separated layers and a golden surface.

Step 9: Cool Slightly

Remove the pastries from the oven.

Let them cool on the baking sheet for a few minutes.

They’re delicious warm, but the Nutella filling will be very hot immediately after baking.

Give them a few minutes before taking that first bite.

Step 10: Dust With Powdered Sugar

Once the pastries have cooled slightly, dust the tops with confectioners’ sugar.

A small fine-mesh strainer works well for creating an even coating.

You don’t need much.

A light dusting gives the pastries a pretty finish without making them overly sweet.

The Secret to Flaky Puff Pastry

The top tip for working with puff pastry is simple:

Keep it cold.

Puff pastry contains many thin layers of dough and butter.

If the butter stays cold until it reaches the hot oven, it creates steam and lifts those layers apart.

If the butter melts before baking, you lose some of that lift.

If your pastry starts feeling very soft while shaping the twists, place the baking sheet in the refrigerator for about 10 minutes before baking.

Why Did My Puff Pastry Not Puff?

There are a few common reasons.

The Pastry Became Too Warm

Warm butter can melt into the dough instead of creating steam between the layers.

You Rolled It Too Thin

Heavy rolling compresses the layers.

The Oven Wasn’t Fully Preheated

Puff pastry needs a good burst of heat to begin expanding.

The Pastry Was Old or Poorly Stored

If frozen pastry has thawed and refrozen repeatedly, the texture may be affected.

For the best results, keep the pastry cool and bake it in a fully preheated oven.

Why Is Nutella So Good With Puff Pastry?

Nutella combines chocolate and hazelnut in a thick, creamy spread.

That richness pairs really well with the light, crisp layers of puff pastry.

The pastry itself isn’t extremely sweet, so the chocolate hazelnut spread becomes the main flavor without making every bite overwhelmingly sugary.

Then powdered sugar adds just enough sweetness on top.

Can I Use Another Chocolate Spread?

Yes.

Any thick chocolate hazelnut spread should work.

You could even use another chocolate spread if you don’t have Nutella.

Just avoid something extremely thin or runny because it may leak excessively from the pastry while baking.

Can I Add Chocolate Chips?

Yes.

You can sprinkle a small amount of mini chocolate chips over the Nutella before adding the second pastry sheet.

Don’t add too many.

Large amounts can make the pastry harder to twist and may cause the layers to separate.

Can I Use Peanut Butter?

You can make a peanut butter variation, but peanut butter alone will give you a very different flavor and texture.

One of my favorite ways to use it would be to spread a thinner layer of peanut butter with the Nutella for a chocolate-peanut-butter pastry.

Other nut butters can work similarly.

Can I Add Raspberry Jam?

Yes.

Raspberry jam and Nutella make a great combination.

Spread the Nutella as directed and add a very thin layer of raspberry jam.

Use jam sparingly because too much moisture can leak out while baking.

The chocolate and raspberry combination makes these feel especially good for Valentine’s Day or a brunch spread.

Nutella Puff Pastry Variations

Nutella Puff Pastry Twists

Keep the strips straight after twisting for a simple bakery-style shape.

Nutella Puff Pastry Swirls

Curve the twisted strips into loose spirals before baking.

Nutella Puff Pastry Braid

Instead of cutting individual strips, shape the filled pastry into one larger Nutella puff pastry braid.

Nutella and Raspberry Pastries

Add a thin layer of raspberry jam.

Nutella and Peanut Butter Pastries

Add a small amount of peanut butter with the chocolate spread.

Chocolate Chip Nutella Pastries

Sprinkle mini chocolate chips over the filling.

Nutella Star Shapes

Use a cookie cutter to cut pastry into star shapes before baking for holidays.

Keep in mind that different shapes may require slightly different baking times.

Can I Sprinkle Sugar on Top Before Baking?

Yes.

For extra crunch, lightly sprinkle turbinado sugar over the egg wash before baking.

It adds a little sparkle and a crisp sugary texture.

If you do this, you may want to use less powdered sugar after baking.

Can I Make Homemade Puff Pastry?

Absolutely, but you don’t need to for this recipe.

Homemade puff pastry takes considerably more time because you have to create all of the butter and dough layers yourself.

Store-bought puff pastry makes this easy dessert practical enough to make whenever you want it.

If homemade pastry is one of your favorite things to bake, though, it would make these even more special.

Can I Prepare These Ahead of Time?

You can assemble the pastries a little ahead of baking.

Shape the twists, arrange them on the baking sheet, and refrigerate.

Wait to brush them with the egg wash until shortly before baking.

I wouldn’t leave assembled Nutella pastries sitting overnight because the filling can begin softening the pastry dough.

For the best texture, assemble and bake them the same day.

How to Store Nutella Puff Pastries

These pastries are best the day they’re baked.

If you have leftovers, let them cool completely and place them in an airtight container.

Store them at room temperature for about 1–2 days.

Puff pastry naturally loses some of its crispness as it sits, so they won’t be quite as flaky the next day.

What’s the Best Way to Reheat Them?

The oven or air fryer is the best way to bring back some of the crispy pastry texture.

Warm them briefly until the exterior becomes crisp again.

I don’t recommend reheating for too long because the Nutella can become extremely hot.

The microwave works in a pinch, but it will make the pastry softer rather than crisp.

Can I Freeze Nutella Puff Pastries?

Yes.

You can freeze baked pastries after they have cooled completely.

Store them in a freezer-safe airtight container.

For the best texture, reheat them in the oven from thawed or partially frozen rather than microwaving them.

You can also freeze shaped, unbaked twists on a baking sheet and transfer them to a freezer bag once firm.

Bake from frozen, adding a few extra minutes as needed.

What to Serve With Nutella Puff Pastries

These make an easy dessert all by themselves, but they’re also great for brunch or a dessert spread.

Serve them with:

• Coffee
• Espresso
• Hot chocolate
• Cold milk
• Fresh strawberries
• Raspberries
• Vanilla ice cream

Warm Nutella pastries with a scoop of vanilla ice cream can turn this very simple recipe into a much more indulgent dessert.

Are These Good for Brunch?

Definitely.

Nutella puff pastries sit somewhere between breakfast pastry and dessert, which makes them perfect for brunch.

Arrange them on a platter alongside fruit, danishes, muffins, and coffee.

Because they’re easy to pick up and eat, they also work well for parties and holiday mornings.

Can Kids Help Make Them?

Yes.

Once the puff pastry has been cut, twisting the strips is a fun step for kids.

Adults should handle the oven and any sharp knife or pizza cutter.

Since the recipe only has a few ingredients, it’s also an easy baking project for beginners.

More Easy Pastry and Chocolate Recipes From Krystel’s Cooking

If you love easy desserts made with puff pastry, try my Easy Cream Cheese Danish next. It also starts with store-bought puff pastry and turns it into a simple bakery-style treat with cream cheese filling and a sweet glaze.

For another chocolate and hazelnut dessert, my Easy Chocolate Hazelnut Cookies are filled with cocoa, toasted hazelnuts, and optional chocolate chips. They’re a great choice when you’re craving those same chocolate-hazelnut flavors in cookie form.

My Homemade Strawberry Pop-Tarts are another fun pastry-style dessert if you want something fruity, while Easy Homemade Honey Buns are perfect when you’re in the mood for a sweet homemade bakery treat.

Frequently Asked Questions

What are Nutella puff pastries?

They are pastries made by sandwiching Nutella between puff pastry sheets, cutting the dough into strips, twisting them, and baking until golden and flaky.

Do I have to thaw the puff pastry first?

Yes. It needs to be thawed enough to unfold and roll without cracking.

Should puff pastry be room temperature?

It should be thawed but still cool. Avoid letting it become very warm or soft.

Do I need to roll out the puff pastry?

Only slightly. The goal is to make the sheets a little larger without making them thin.

Can I use a knife instead of a pizza cutter?

Yes. A sharp knife works well.

Why use egg wash?

It helps the pastry develop a glossy golden brown surface.

Can I use only an egg yolk for egg wash?

You can, but it will give you a darker, richer finish. The beaten whole eggs used in this recipe work perfectly.

Can I use another hazelnut spread?

Yes. Any thick chocolate hazelnut spread can be substituted.

Can I make a Nutella puff pastry braid instead?

Yes. Use the same basic ingredients and shape the pastry into one large braid instead of individual twists.

Can I add raspberry jam?

Yes. Use a thin layer so the pastries don’t become soggy.

Can I add powdered sugar before baking?

It’s better added after baking. Powdered sugar can melt in the oven.

How do I keep the pastry flaky?

Keep it cold, don’t over-roll it, and bake it in a fully preheated oven.

How long do Nutella puff pastries last?

They’re best fresh but can be stored in an airtight container for about 1–2 days.

Can I make them the day before?

You can, but they’re much crispier when served the same day.

Final Thoughts

These Nutella Puff Pastries are proof that an easy recipe can still look and taste special.

With store-bought puff pastry, creamy Nutella, beaten egg, and powdered sugar, you can make crisp, flaky chocolate-hazelnut twists without spending hours making pastry dough from scratch.

The most important thing is keeping the puff pastry cool and not rolling it too thin. Once those buttery layers hit the hot oven, they puff into a light, crispy pastry around the warm Nutella filling.

Make them for brunch, serve them as a quick dessert, add them to a holiday breakfast spread, or bake a batch the next time you have an extra sheet of pastry in the freezer.

They’re simple, pretty, and best of all, they’re especially good while they’re still just a little warm.

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