I have this problem where I need a dessert, and I need it, like, ten minutes ago. It happens more than I’d like to admit. You get that craving for something sweet and warm, but the idea of pulling out a mixer and a bunch of bowls just feels like too much work.
This is the recipe for that exact moment. It looks super fancy, like you spent all afternoon in the kitchen, but it’s secretly the easiest thing you’ll ever make. I’m going to show you how to turn three simple ingredients into these amazing, flaky, chocolatey pastries that will absolutely blow your mind. And you’ll be able to do it perfectly on your first try.
What You’ll Need
The ingredient list is so short you’re going to think I forgot something, but I promise this is it. The magic is in how you put them together.
I really like the Pepperidge Farm brand for puff pastry. It’s consistent and I can always find it. It comes with two sheets in the box, but you only need one for this recipe. Just pop the other one back in the freezer for the next time that dessert emergency hits.
| Ingredient | Amount |
|---|---|
| Frozen Puff Pastry | 1 sheet (thawed) |
| Nutella | ½ cup |
| Large Egg | 1 |
| Water | 1 tablespoon |
| Coarse Sugar | Optional, for sprinkling |
The Right Tools for the Job
You don’t need any special gadgets for this. Just a few kitchen basics will get the job done. If you don’t have a pastry brush, you can honestly just use your finger to spread the egg wash. No one will know the difference.
| Tool | Purpose |
|---|---|
| Baking Sheet | To bake the pastries |
| Parchment Paper | Prevents sticking |
| Pizza Cutter or Knife | For cutting the pastry |
| Small Bowl | For the egg wash |
| Pastry Brush | To apply egg wash |
| Spatula | Spreading the Nutella |
My Pro Tips (Don’t Skip These!)
I’ve made these pastries a million times, and I’ve made all the mistakes so you don’t have to. These few little things make a huge difference between a decent pastry and a perfect one.
Tip 1: Your Puff Pastry Must Be Cold
This is the most important rule of puff pastry. The dough is made of hundreds of super thin layers of butter and dough. When that cold butter hits the hot oven, it creates steam, and that steam is what makes the pastry puff up into all those incredible flaky layers.
If your pastry gets warm, the butter just melts into the dough before it even gets into the oven. You’ll end up with a flat, kind of greasy pastry instead of a light and airy one. So, work quickly. If you feel it getting soft or sticky while you’re working, just slide it onto a baking sheet and pop it in the fridge for 10 minutes to chill out.
Tip 2: Less is More with the Nutella
I know, I know. It’s tempting to slather on a huge, thick layer of Nutella. Trust me, you have to resist. A thin, even layer is the way to go. If you put too much on, two bad things will happen.
First, it will all squeeze out the sides when you try to twist or shape the pastry. This makes a huge mess. Second, that Nutella that oozes out onto the pan will probably burn in the oven, and burnt chocolate is not a good taste. A half cup is really the perfect amount for one sheet of pastry.
Tip 3: Don’t Skip the Egg Wash
Have you ever wondered how bakeries get that beautiful, shiny, golden-brown finish on their pastries? It’s egg wash. It’s just an egg beaten with a little bit of water, but it’s like a magic paint for your baked goods.
It does two things: it helps the pastry brown beautifully, and it gives it a nice professional-looking sheen. It also helps toppings, like coarse sugar or nuts, stick to the pastry. It’s a tiny step that makes your pastries look ten times better.
Tip 4: Seal Those Edges Tight
If you’re making little pockets or turnovers instead of twists, sealing the edges is critical. If you don’t press them together firmly, the filling will bubble out in the oven as the pastry puffs up. It’s a sad sight to see all that good Nutella on the pan instead of inside your pastry.
The easiest way to get a good seal is to use the tines of a fork. Just press down all along the edges. It not only seals them shut but also makes a pretty, crimped pattern.
How to Make These Amazing Nutella Pastries, Step-by-Step
Alright, let’s get to it. This process is so quick, you’ll be pulling these out of the oven in no time.
Prep Time: 15 minutes (plus 40 minutes for thawing the pastry)
Cook Time: 15-18 minutes
Step 1: Get Everything Ready
First things first, you need to thaw your puff pastry. Just take one sheet out of the box and let it sit on the counter for about 40 minutes. You want it to be pliable enough to unfold without cracking, but still cold. While that’s thawing, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will save you a headache on cleanup later.
Step 2: Unfold and Prepare the Pastry
Once your pastry is thawed, carefully unfold it onto a lightly floured surface. I usually just unfold it right onto the parchment paper I’m going to bake on to make things even easier. If you see any cracks, just pinch them back together. Gently roll it out just a tiny bit to smooth the creases.
Step 3: Spread the Nutella
Drop spoonfuls of the Nutella onto one half of the pastry sheet. Using an offset spatula or the back of a spoon, spread it into a thin, even layer, leaving a small half-inch border around the edges. Remember what I said—don’t go too thick here!
Step 4: Fold and Cut
Fold the plain half of the puff pastry over the Nutella-covered half. Gently press it down. Now, using a pizza cutter or a sharp knife, cut the pastry rectangle into long strips, about 1-inch wide. You should get about 10-12 strips.
Step 5: Twist ’em Up!
This is the fun part. Pick up one strip and gently twist it from both ends, about 3 or 4 times. It doesn’t have to be perfect. Place the twisted strip onto your prepared baking sheet. Repeat with all the remaining strips, leaving a little space between them on the pan.
Step 6: The Egg Wash
In that small bowl, whisk the egg and the tablespoon of water together until it’s uniform. Using your pastry brush, lightly brush this mixture over the tops of each pastry twist. This is what will give them that gorgeous golden color. If you want, now is the time to sprinkle them with a little coarse sugar for some extra sparkle and crunch.
Step 7: Bake to Perfection
Place the baking sheet in your preheated oven and bake for 15-18 minutes. You’ll know they’re done when they are puffed up, a deep golden brown, and your kitchen smells absolutely incredible. (Troubleshooting tip: If they’re browning too fast on top but seem soggy on the bottom, your oven might run hot. Move the rack down a level for the last few minutes).
Step 8: Cool Down
Let them cool on the baking sheet for just a few minutes before moving them to a wire rack to finish cooling. They are amazing warm, but the filling is like lava right out of the oven, so be careful.
Want to Mix It Up? Some Fun Variations
Once you have the basic technique down, you can get creative. These pastries are like a blank canvas for all kinds of deliciousness.
Fun Fillings
Don’t get me wrong, Nutella is amazing. But you can swap it out for so many other things.
- Biscoff Cookie Butter: This is a game-changer. It gets all melty and caramelized in the oven.
- Peanut Butter & Jelly: Spread a thin layer of peanut butter and a thin layer of your favorite jam. A classic.
- Cinnamon Sugar: Brush the pastry with melted butter and sprinkle generously with a mix of cinnamon and sugar. It’s like a super easy churro.
- Fruit Jam: Any thick jam or preserve works great. Apricot and raspberry are especially good.
Tasty Toppings
The fun doesn’t have to stop before they go in the oven.
- Chopped Nuts: Finely chopped hazelnuts, almonds, or pecans add a great crunch. Sprinkle them on after the egg wash so they stick.
- A Simple Glaze: Once the pastries are cool, whisk together some powdered sugar with a tiny bit of milk until it’s a drizzling consistency. Drizzle it over the tops.
- Chocolate Drizzle: Melt some chocolate chips in the microwave and drizzle them over the cooled pastries for a double-chocolate hit.
Can I Make These Ahead of Time?
Yes, you totally can, which makes them perfect for a party or an easy morning treat.
You can prepare the pastries all the way up to the baking step. Shape them, twist them, and place them on your parchment-lined baking sheet. Instead of putting them in the oven, put the whole sheet in the freezer.
Once they’re frozen solid (about an hour), you can transfer them into a freezer-safe bag or container. They’ll keep in the freezer for up to a month. When you’re ready to bake, you don’t even need to thaw them. Just place them on a baking sheet, brush with egg wash, and bake straight from frozen. You’ll just need to add about 5-7 extra minutes to the baking time.
Storing Your Leftovers (If You Have Any)
Honestly, these pastries are at their absolute best the day they are made. That flaky crunch is something that just doesn’t last. But if you do have leftovers, you can store them.
Keep them in an airtight container at room temperature for up to two days. Whatever you do, don’t put them in the fridge. The moisture in the fridge will make them soft and soggy.
To bring them back to life, pop them in a 350°F oven or an air fryer for just 3-4 minutes. This will re-crisp the pastry and warm up the filling. Please, don’t use the microwave. It will just make them chewy and sad.
Frequently Asked Questions (Stuff You Might Be Wondering)
Q1. My puff pastry didn’t puff up. What did I do wrong?
Ans: It almost certainly got too warm. The key to a good puff is keeping the pastry cold right up until it hits the hot oven.
Q2. All my Nutella leaked out! How do I stop that?
Ans: You probably used a little too much filling or didn’t get a good seal on the edges. A thin layer is all you need!
Q3. Can I make these in my air fryer?
Ans: Yes! Bake them at 375°F for about 8-10 minutes, or until golden and puffed. You’ll have to work in batches since an air fryer basket is smaller.
Q4. Do I have to use the egg wash?
Ans: You don’t have to, but they won’t look nearly as good. If you have an egg allergy or just ran out, you can brush them with a little bit of milk or heavy cream instead.
Q5. Can I use a different kind of chocolate spread?
Ans: For sure. Any brand of chocolate-hazelnut spread will work just fine. There are even some dairy-free or nut-free versions out there if you need them.
Wrapping Up
See? I told you it was easy. You’re just a few simple steps away from having a warm, flaky, ridiculously good dessert that looks like it came from a fancy bakery. The best part is that satisfying feeling of making something so delicious with your own hands.
Now it’s your turn. Go give this recipe a try. I promise you won’t be disappointed. And when you do, come back and leave me a comment. I’d love to hear how they turned out for you or if you tried any fun variations
