Nutella In Puff Pastry (Edit recipe)

51 recipes
|
62 followers

These easy Nutella In Puff Pastries are flaky, chocolatey, and ready in minutes. Includes a gluten-free variation for a sweet treat everyone can enjoy!

Share

Save

Original Recipe

PREP TIME

30 minutes

COOK TIME

12 minutes

INGREDIENTS

5

Serves: 14

Ingredients

2 Puff Pastry, sheets (or gluten-free puff pastry)
.667 cups Nutella
butterbutter
1 Egg, whole (beaten)
.5 cup Hazelnut, divided), ground

Get Recipe Ingredients

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400u2109.
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 1/2 of the melted butter.
Spread 1/3 cup of the Nutella in an even layer over the puff pastry.
Sprinkle with an 1/8 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 1/8 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.

Notes

The puff pastry can become soft and sticky as it warms up. You will need to work this recipe quickly so it is easier to handle. If it gets too warm, put it back in the refrigerator for 10-15 minutes. The Nutella will be easier to handle if it is warmed slightly. Put it in the microwave for 15-30 seconds, which will make it easier to spread. Leave space between each piece as they will spread and grow as they bake. Store in an airtight container. They will last 1-2 days. Warm them in an oven before eating for a better taste. You can freeze these for up to 2 months. Make the pastries, freeze them on the baking tray and then transfer them to a freezer-safe container. Bake them from frozen adding a few more minutes to the baking time.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	9 g
Carbohydrates:	8 g
Protein:	2 g
Cholesterol:	4 g
Sodium:	5 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.