Zesty, flaky puff pastry meets creamy Nutella in these 20 irresistible dessert recipes that will transform your kitchen into a pastry shop. Whether you’re craving quick treats or impressive party desserts, these decadent combinations offer something for every sweet tooth. Get ready to fall in love with these easy-to-make creations that promise to delight family and friends alike—let’s dive into these heavenly recipes!
Nutella Puff Pastry Twists
Very few things bring me as much joy as discovering a ridiculously easy dessert that looks like I spent hours in the kitchen. These Nutella Puff Pastry Twists are my latest obsession, born from a desperate need for something sweet and a conveniently thawed sheet of puff pastry in my fridge last Sunday morning.
Ingredients
– 1 sheet of frozen puff pastry (thawed according to package directions)
– About 1/2 cup of Nutella
– A couple of tablespoons of all-purpose flour for dusting
– 1 large egg
– A splash of water
– A generous sprinkle of coarse sugar
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Lightly dust your clean countertop with a couple of tablespoons of all-purpose flour and unfold the thawed puff pastry sheet onto it.
3. Use a rolling pin to gently roll the pastry into a 10×12 inch rectangle. (Tip: Rolling it slightly larger makes for flakier, crispier twists).
4. Spread about 1/2 cup of Nutella evenly over the entire surface of the pastry, leaving a 1/2-inch border around all edges.
5. Carefully fold the pastry in half lengthwise, so you have a long, 5×12 inch rectangle with the Nutella sealed inside.
6. Use a sharp knife or pizza cutter to slice the folded pastry into 12 even strips, each about 1-inch wide.
7. Hold one end of a strip in each hand and twist it 3-4 times to create a spiral pattern. (Tip: Don’t twist too tightly, or the layers won’t puff up properly).
8. Place each twisted strip on the prepared baking sheet, pressing the ends down lightly to secure them.
9. In a small bowl, whisk 1 large egg with a splash of water to create an egg wash.
10. Use a pastry brush to lightly coat the top of each twist with the egg wash.
11. Generously sprinkle coarse sugar over all the egg-washed twists.
12. Bake for 15-18 minutes, or until the twists are puffed and a deep, golden brown. (Tip: Ovens vary, so keep an eye on them after the 15-minute mark to prevent burning).
13. Let the twists cool on the baking sheet for at least 5 minutes before serving. Here’s the best part: these twists are impossibly flaky on the outside with a warm, ribbon of melted Nutella inside. Honestly, I love serving them still slightly warm with a cold glass of milk, but they’re also fantastic crumbled over vanilla ice cream for a next-level dessert.
Puff Pastry Nutella Croissants
Aren’t we all looking for that magical recipe that feels fancy but is secretly simple? I discovered these puff pastry Nutella croissants during a lazy Sunday when my sweet tooth was calling, and they’ve become my go-to treat for impressing guests with minimal effort. There’s something so satisfying about that flaky pastry hugging the warm, melty chocolate.
Ingredients
– 1 sheet of frozen puff pastry (thawed according to package directions)
– About ½ cup of Nutella (or your favorite chocolate-hazelnut spread)
– 1 large egg
– A splash of milk
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams.
3. Cut the pastry into 6 equal rectangles using a sharp knife or pizza cutter.
4. Spread about 1 tablespoon of Nutella evenly over each rectangle, leaving a ½-inch border around the edges.
5. Tip: Chill the Nutella in the fridge for 10 minutes if it’s too runny—this makes spreading easier and prevents leaks.
6. Starting from the longer side, tightly roll up each rectangle into a log shape, pinching the seam to seal.
7. Bend each log into a crescent shape and place them seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. In a small bowl, whisk together the egg and milk to make an egg wash.
9. Lightly brush the egg wash over the top of each croissant using a pastry brush.
10. Tip: Don’t let the egg wash drip down the sides, as it can prevent the pastry from puffing up properly.
11. Bake for 15–18 minutes, or until the croissants are golden brown and puffed.
12. Tip: Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.
13. Remove the croissants from the oven and let them cool on the baking sheet for 5 minutes.
14. Dust the warm croissants generously with powdered sugar using a fine-mesh sieve.
Just pulled from the oven, these croissants have an irresistible flaky crunch that gives way to a river of warm, gooey Nutella. I love serving them with a cold glass of milk for dipping, or you could crumble them over vanilla ice cream for an extra-decadent dessert.
Nutella-Stuffed Puff Pastry Hearts
Sometimes the simplest treats bring the most joy, especially when they involve flaky pastry and that magical hazelnut spread we all keep hidden in the pantry. I first made these for my daughter’s school Valentine’s party, and now they’re my go-to whenever I need a quick, impressive-looking dessert that feels special.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– About 1/2 cup of Nutella
– A couple tablespoons of flour for dusting
– 1 large egg
– A splash of water
– A generous sprinkle of coarse sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lightly flour your countertop and roll the puff pastry sheet into a 10×10 inch square.
3. Use a 3-inch heart-shaped cookie cutter to cut out 8 heart shapes from the pastry.
4. Place 4 heart shapes on the prepared baking sheet.
5. Spoon about 1 tablespoon of Nutella onto the center of each heart on the baking sheet, leaving a 1/2-inch border around the edges.
6. In a small bowl, whisk together the egg and water to make an egg wash.
7. Brush the egg wash around the edges of the Nutella-covered hearts.
8. Place the remaining 4 heart shapes over the Nutella-filled ones, pressing the edges firmly with your fingers to seal.
9. Use a fork to crimp the edges all the way around each heart, which helps prevent leaking during baking.
10. Brush the tops of all the hearts with the remaining egg wash.
11. Sprinkle coarse sugar generously over the tops of the hearts.
12. Bake for 15-18 minutes until the pastry is puffed and golden brown.
13. Let the hearts cool on the baking sheet for at least 10 minutes before serving—the Nutella filling will be extremely hot straight from the oven.
Nothing beats breaking open one of these warm hearts to reveal the molten chocolate center. The flaky, buttery pastry contrasts perfectly with the rich, gooey Nutella inside. They’re fantastic served with vanilla ice cream or simply enjoyed with your morning coffee while they’re still slightly warm.
Puff Pastry Nutella Pinwheels
As I was cleaning out my pantry last weekend, I stumbled upon a forgotten sheet of puff pastry and immediately knew I had to make these magical pinwheels – they’re the perfect treat for when you need something sweet in under 30 minutes!
Ingredients
- 1 sheet of frozen puff pastry (thawed but still cool)
- About half a cup of Nutella spread
- A couple tablespoons of powdered sugar for dusting
- A splash of milk for brushing
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on a lightly floured surface, making sure it stays cold – this helps create those flaky layers we love.
- Spread the Nutella evenly over the entire surface, leaving about half an inch border around the edges.
- Starting from one long side, tightly roll the pastry into a log, like you’re making cinnamon rolls.
- Use a sharp knife to slice the log into 1-inch thick rounds – pro tip: clean your knife between cuts for neater slices.
- Place the pinwheels about 2 inches apart on your prepared baking sheet.
- Lightly brush the tops with milk – this gives them that beautiful golden color when baked.
- Bake for 15-18 minutes until they’re puffed up and golden brown, rotating the pan halfway through for even cooking.
- Transfer to a wire rack and let cool for at least 10 minutes before dusting with powdered sugar.
Vividly golden and impossibly flaky, these pinwheels shatter into buttery layers with each bite, revealing that warm Nutella center. I love serving them stacked high on a vintage cake stand for parties, or just grabbing one straight from the cooling rack while they’re still warm enough to melt on your tongue.
Nutella Puff Pastry Rolls
Every time I spot that familiar jar of Nutella in my pantry, I’m instantly transported back to my college days when my roommate and I would create midnight snacks with whatever we had on hand. These puff pastry rolls are my grown-up version of those spontaneous kitchen experiments—they come together with minimal effort but deliver maximum comfort.
Ingredients
- 1 sheet of frozen puff pastry (thawed according to package directions)
- A generous half-cup of Nutella
- 1 large egg
- A splash of milk
- A couple of tablespoons of coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it out slightly if needed to smooth any creases.
- Spread the Nutella evenly over the entire surface of the pastry, leaving about a half-inch border around the edges to prevent leaking.
- Starting from one long side, tightly roll the pastry into a log, using the parchment paper to help guide it evenly.
- Seal the edge by pressing gently—this helps maintain the spiral shape during baking.
- In a small bowl, whisk together the egg and milk to create an egg wash.
- Brush the entire surface of the log with the egg wash using a pastry brush.
- Sprinkle the coarse sugar generously over the egg-washed surface for a sparkling, crunchy finish.
- Using a sharp knife, slice the log into 1-inch thick rounds and arrange them cut-side up on the prepared baking sheet.
- Bake for 18-22 minutes until the pastry is puffed and golden brown, rotating the pan halfway through for even browning.
- Transfer the rolls to a wire rack and let them cool for at least 10 minutes before serving—they’ll be molten hot inside!
Zesty and warm, these rolls emerge from the oven with flaky, buttery layers that shatter at first bite, giving way to that rich, hazelnut-chocolate center. I love serving them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures.
Puff Pastry Nutella Turnovers
Gosh, I can still remember the first time I made these turnovers for my niece’s sleepover – they disappeared so fast I barely got to taste one myself! There’s something magical about that flaky puff pastry hugging warm, melty Nutella that makes these impossible to resist.
Ingredients
– 1 sheet of frozen puff pastry (thawed according to package directions)
– About ½ cup of Nutella (maybe a little extra for sneaky spoonfuls)
– 1 large egg for that golden shine
– A couple tablespoons of all-purpose flour for dusting
– A generous sprinkle of coarse sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lightly dust your counter with flour and unfold the puff pastry sheet.
3. Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
4. Spoon about 2 tablespoons of Nutella onto the center of each square, leaving a ½-inch border around the edges.
5. Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
6. Brush the egg wash around the edges of each pastry square using a pastry brush.
7. Fold each square diagonally to form triangles, pressing the edges firmly together.
8. Use a fork to crimp the edges securely, creating a decorative seal that prevents leaking.
9. Brush the tops of all turnovers with the remaining egg wash.
10. Sprinkle coarse sugar generously over the egg-washed surfaces.
11. Cut 2-3 small slits in the top of each turnover to allow steam to escape during baking.
12. Bake for 15-18 minutes until the pastry is puffed and golden brown.
13. Transfer the turnovers to a wire rack and let them cool for at least 10 minutes.
Zesty and warm from the oven, these turnovers offer the most satisfying crackle when you bite through that sugar-crusted exterior. The Nutella becomes wonderfully fluid inside, creating pockets of chocolate-hazelnut goodness that pair beautifully with a cold glass of milk or as an indulgent breakfast treat the next day.
Nutella Puff Pastry Braid
Remember that time I discovered Nutella and puff pastry were basically soulmates? It was one of those happy kitchen accidents that turned into my go-to impressive-but-easy dessert. You know, the kind you whip up when friends pop over unexpectedly but looks like you spent hours baking.
Ingredients
– 1 sheet of frozen puff pastry (thawed but still cool)
– About ½ cup of Nutella (maybe a little extra for sneaky spoonfuls)
– 1 egg for that glossy finish
– A couple of tablespoons of coarse sugar for sparkle
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface, rolling it gently just to smooth any creases.
3. Spread the Nutella evenly down the center third of the pastry, leaving about 1 inch clean at the top and bottom.
4. Using a sharp knife or pizza cutter, make diagonal cuts about 1 inch apart along both sides of the Nutella-filled center section.
5. Fold the top and bottom clean edges over the filling, then alternately cross the side strips over the center, creating a braided pattern.
6. Beat the egg with a fork until smooth and brush it generously over the entire braid.
7. Sprinkle the coarse sugar evenly across the egg-washed surface.
8. Bake for 18-22 minutes until the pastry is puffed and golden brown—watch closely as ovens vary.
9. Let it cool on the baking sheet for 5 minutes before transferring to a wire rack.
You’ll love how the flaky, buttery layers shatter with each bite, giving way to that warm, hazelnut-chocolate center. Try serving slices slightly warm with a scoop of vanilla ice cream melting over the top, or enjoy it as your secret morning pastry with coffee.
Puff Pastry Nutella Palmiers
Sometimes the best recipes come from those lazy Sunday afternoons when you’re craving something sweet but don’t want to spend hours in the kitchen. I discovered these Puff Pastry Nutella Palmiers during one such day, and they’ve become my go-to treat when I need something impressive but effortless. There’s something magical about how simple ingredients transform into these elegant, crispy delights that always wow my friends.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– About ½ cup of Nutella spread
– A couple of tablespoons of granulated sugar for sprinkling
– A light dusting of powdered sugar for finishing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, making sure it doesn’t tear.
3. Spread the Nutella evenly over the entire surface of the pastry, leaving just a tiny border around the edges.
4. Sprinkle about 1 tablespoon of granulated sugar evenly over the Nutella layer.
5. Fold both long sides of the pastry toward the center until they meet in the middle.
6. Fold the same sides toward the center again so you have a long, layered rectangle.
7. Using a sharp knife, slice the log into ½-inch thick pieces and place them cut-side up on the prepared baking sheet.
8. Sprinkle the remaining tablespoon of sugar over the tops of the palmiers.
9. Bake for 15-18 minutes until golden brown and puffed, rotating the pan halfway through for even browning.
10. Transfer the palmiers to a wire rack and let them cool completely.
11. Dust the cooled palmiers with powdered sugar just before serving.
Nothing beats that satisfying crunch when you bite into these palmiers, revealing the warm, chocolate-hazelnut swirl inside. They’re perfect with your morning coffee or as an elegant dessert when you have unexpected guests. I love serving them alongside fresh berries to cut through the richness.
Nutella Puff Pastry Danishes
Sometimes I think my love for Nutella should probably have its own zip code—it’s that serious. Just last weekend, I whipped up these ridiculously easy Nutella Puff Pastry Danishes when my niece surprised me with a visit, and let me tell you, they disappeared faster than my motivation to meal prep on a Sunday.
Ingredients
– One sheet of frozen puff pastry, thawed but still cool
– About 1/2 cup of Nutella (or a generous, heaping spoonful per Danish)
– One egg, lightly beaten with a splash of water for that golden shine
– A couple of tablespoons of powdered sugar for dusting
– A pinch of flaky sea salt to balance the sweetness
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Unfold the thawed puff pastry sheet on a lightly floured surface and cut it into 6 equal rectangles. 3. Use a knife to score a 1/2-inch border around the edges of each rectangle, being careful not to cut all the way through—this helps the edges puff up beautifully. 4. Spoon a generous tablespoon of Nutella into the center of each scored rectangle, spreading it evenly within the border. 5. Brush the beaten egg mixture over the pastry borders only, avoiding the Nutella filling to prevent sogginess. 6. Bake for 15–18 minutes, until the pastries are puffed and golden brown with no damp spots on top. 7. Remove the Danishes from the oven and let them cool on the baking sheet for 5 minutes. 8. Transfer the Danishes to a wire rack and dust them with powdered sugar while still slightly warm. 9. Sprinkle a tiny pinch of flaky sea salt over each Danish right before serving. Just imagine biting into that flaky, buttery pastry with the warm, gooey Nutella center—it’s pure bliss with a hint of salty contrast. These are fantastic served slightly warm with a cold glass of milk or crumbled over vanilla ice cream for an extra-indulgent treat.
Puff Pastry Nutella Cinnamon Rolls
Oh my goodness, these puff pastry Nutella cinnamon rolls are my new favorite lazy weekend treat! I stumbled upon this recipe when I had some leftover puff pastry in the freezer and a serious chocolate craving—now they’re my go-to when I want something impressive without the fuss.
Ingredients
- One sheet of frozen puff pastry, thawed
- A generous half cup of Nutella
- A couple tablespoons of melted butter
- A good sprinkle of cinnamon (about 1 tsp)
- A splash of milk for brushing
- A handful of powdered sugar for dusting
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface.
- Brush the entire surface with melted butter using a pastry brush.
- Spread Nutella evenly over the buttered pastry, leaving a ½-inch border along one long edge.
- Sprinkle cinnamon evenly over the Nutella layer.
- Starting from the long edge opposite the border, tightly roll the pastry into a log.
- Use a sharp knife to slice the log into 8 equal pieces, about 1-inch thick each.
- Place the rolls cut-side up on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops lightly with milk to help them brown.
- Bake for 15–18 minutes, until the pastry is puffed and golden brown.
- Transfer the rolls to a wire rack to cool for 5 minutes.
- Dust generously with powdered sugar using a fine-mesh sieve.
Nothing beats pulling apart these warm, flaky rolls to reveal that swirl of melted Nutella. The cinnamon adds just enough warmth to balance the rich chocolate, making them perfect with a cold glass of milk or crumbled over vanilla ice cream for an extra-indulgent dessert.
Nutella Puff Pastry Strudel
Haven’t we all had those mornings where we want something fancy but don’t want to spend hours in the kitchen? I discovered this Nutella Puff Pastry Strudel during one such lazy Sunday, and it’s become my go-to when I need an impressive treat without the fuss. It’s so simple, even my husband—who once burned water—can make it perfectly.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– A generous half cup of Nutella
– 1 egg
– A splash of milk
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it out just enough to smooth any creases.
3. Spread the Nutella evenly over the pastry, leaving a 1-inch border around all edges.
4. Tip: Chill the Nutella in the fridge for 10 minutes beforehand if it’s too runny—this prevents messy spills.
5. Starting from one long side, tightly roll the pastry into a log, pinching the ends to seal.
6. Place the strudel seam-side down on the prepared baking sheet.
7. In a small bowl, whisk together the egg and milk to make an egg wash.
8. Brush the egg wash evenly over the entire surface of the strudel.
9. Tip: Use a sharp knife to score shallow diagonal lines on top—this lets steam escape and gives it that bakery-style look.
10. Bake for 20–25 minutes, until the pastry is puffed and golden brown.
11. Tip: Rotate the baking sheet halfway through baking for even browning, especially if your oven has hot spots.
12. Let the strudel cool on the sheet for 10 minutes before dusting with powdered sugar.
The flaky, buttery layers shatter with each bite, giving way to that warm, hazelnut-chocolate center. I love serving thick slices with a scoop of vanilla ice cream for contrast, or even sneaking it into breakfast with a strong coffee—no one needs to know!
Puff Pastry Nutella Éclairs
Gosh, I still remember the first time I bit into a warm, flaky éclair at my grandmother’s kitchen table—the buttery pastry just melted away while the rich filling made my eyes widen. Today’s version combines that nostalgic magic with everyone’s favorite chocolate-hazelnut spread for a treat that feels both fancy and wonderfully familiar. Trust me, once you try these Puff Pastry Nutella Éclairs, you’ll be making them for every special occasion (or just because it’s Tuesday!).
Ingredients
– One sheet of frozen puff pastry, thawed
– About a cup of Nutella
– One egg for that golden shine
– A couple of tablespoons of powdered sugar for dusting
– A splash of vanilla extract to round out the flavors
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any creases.
3. Cut the pastry into 8 even rectangles, each about 4 inches long and 2 inches wide.
4. Beat the egg with the vanilla extract in a small bowl until fully combined.
5. Brush the egg wash over the top of each pastry rectangle, avoiding the edges to prevent sticking.
6. Bake for 15–18 minutes, until the pastries are puffed and golden brown—they should sound hollow when tapped.
7. Let the pastries cool completely on a wire rack, about 30 minutes, to avoid a soggy filling.
8. Slice each pastry horizontally with a serrated knife, creating a top and bottom layer.
9. Spoon about 2 tablespoons of Nutella onto the bottom half of each pastry, spreading it evenly.
10. Place the top halves back on and dust generously with powdered sugar using a fine-mesh sieve.
Even after they cool, these éclairs keep their delicate crunch, giving way to that creamy, hazelnut-chocolate center that’s pure bliss. I love serving them slightly warm with a drizzle of extra Nutella or alongside a scoop of vanilla ice cream for a decadent twist—they disappear faster than you can say “more please!”
Nutella Puff Pastry Tarts
Every time I have leftover puff pastry in my freezer, my mind immediately goes to these ridiculously easy Nutella tarts. Honestly, they’ve saved me more than once when unexpected guests showed up—nothing impresses like warm, flaky pastry with that magical hazelnut spread.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- A generous 1/2 cup of Nutella
- 1 large egg
- A splash of milk
- A couple of tablespoons of powdered sugar for dusting
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface.
- Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
- Score a smaller square about 1/2 inch from the edges of each pastry square, being careful not to cut all the way through.
- Spoon about 2 tablespoons of Nutella into the center of each scored square.
- In a small bowl, whisk together the egg and splash of milk until well combined.
- Brush the egg wash over the exposed edges of each pastry square, avoiding the Nutella center.
- Bake for 15-18 minutes until the pastry is puffed and golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Dust the warm tarts with powdered sugar using a fine mesh sieve.
Getting that perfect golden-brown crust makes all the difference. Go ahead and serve these warm—the contrast between the crisp pastry and that molten Nutella center is pure magic. I love pairing them with vanilla ice cream for that classic hot-and-cold combo, or just enjoying them straight from the baking sheet while they’re still warm enough to melt on your tongue.
Puff Pastry Nutella Cream Puffs
Never underestimate the power of store-bought puff pastry to create something spectacular—I discovered this during a frantic holiday baking session when I needed impressive treats fast. These Nutella cream puffs combine flaky, buttery layers with rich chocolate hazelnut filling for a dessert that feels fancy but comes together with minimal effort. Trust me, your guests will never guess how simple they are to make!
Ingredients
– 1 sheet of frozen puff pastry, thawed
– 1 egg for that golden glaze
– A tablespoon of water
– Half a cup of Nutella
– A quarter cup of heavy cream
– A dusting of powdered sugar for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Cut the pastry into 12 equal squares using a sharp knife or pizza cutter.
4. Whisk together the egg and tablespoon of water in a small bowl to create an egg wash.
5. Brush the egg wash lightly over the top of each pastry square.
6. Bake for 15-18 minutes until the pastries are puffed and golden brown.
7. Remove from oven and let cool completely on a wire rack.
8. While pastries cool, whip the heavy cream with an electric mixer until soft peaks form.
9. Gently fold the Nutella into the whipped cream until fully combined.
10. Slice each cooled pastry puff horizontally about three-quarters of the way through.
11. Pipe or spoon the Nutella cream mixture into the center of each puff.
12. Dust generously with powdered sugar just before serving.
Light and airy with a satisfying crunch, these cream puffs deliver that perfect contrast between flaky pastry and silky filling. I love serving them slightly chilled so the cream firms up just enough to hold its shape. For an extra special touch, drizzle melted chocolate over the top or serve alongside fresh berries to cut through the richness.
Nutella Puff Pastry Galette
During my college days, I used to whip up these Nutella puff pastry galettes whenever I had friends coming over—they’re so simple yet always impress. I love how the flaky pastry contrasts with the warm, gooey chocolate, making it perfect for both lazy weekends and last-minute dessert emergencies.
Ingredients
- One sheet of frozen puff pastry, thawed
- A generous half-cup of Nutella
- One egg, lightly beaten
- A couple of tablespoons of coarse sugar
- A splash of vanilla extract
- A pinch of flaky sea salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto the prepared baking sheet.
- Spread the Nutella evenly over the center of the pastry, leaving a 2-inch border all around.
- Fold the edges of the pastry over the Nutella, pleating as you go to create a rustic galette shape.
- Brush the folded pastry edges with the beaten egg using a pastry brush.
- Sprinkle the coarse sugar over the egg-washed edges for a crunchy finish.
- Drizzle the vanilla extract over the Nutella filling.
- Scatter the flaky sea salt lightly over the entire galette.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Let it cool on the baking sheet for 10 minutes before slicing.
Zesty and warm, this galette emerges with buttery, crisp layers that shatter with each bite, while the Nutella stays luxuriously soft. I love serving it with a scoop of vanilla ice cream that melts into the cracks, or simply tearing off pieces straight from the pan while it’s still warm.
Puff Pastry Nutella Napoleon
Zesty and utterly irresistible, this Puff Pastry Nutella Napoleon came to me during a chaotic Sunday baking session when I needed something impressive but didn’t want to spend hours in the kitchen. Honestly, it’s become my go-to dessert for last-minute guests—the kind of treat that looks fancy but secretly comes together with minimal effort.
Ingredients
– 1 sheet of frozen puff pastry (thawed according to package directions)
– About ½ cup of Nutella (maybe a little extra for sneaky spoonfuls)
– 1 cup of heavy whipping cream
– A couple tablespoons of powdered sugar
– A splash of vanilla extract
– A handful of chopped hazelnuts for crunch
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto a lightly floured surface and cut it into 6 equal rectangles using a sharp knife or pizza cutter.
3. Arrange the pastry rectangles on the prepared baking sheet, spacing them about 1 inch apart to allow for even rising.
4. Bake for 15–18 minutes, or until the pastries are puffed and golden brown with a crisp texture—they should sound hollow when tapped lightly on top.
5. Remove the baked pastries from the oven and transfer them to a wire rack to cool completely, which usually takes about 30 minutes.
6. While the pastries cool, pour the heavy whipping cream into a chilled mixing bowl and add the powdered sugar and vanilla extract.
7. Whip the cream mixture on medium-high speed for 3–4 minutes until stiff peaks form—tip: chill your bowl and beaters beforehand for faster, fluffier results.
8. Carefully slice each cooled pastry rectangle in half horizontally using a serrated knife to create two layers, gently separating the top from the bottom.
9. Spread about 1 tablespoon of Nutella onto the bottom half of each pastry, covering it evenly but not too thickly to avoid squeezing out.
10. Spoon or pipe a generous layer of the whipped cream over the Nutella, spreading it to the edges with a spatula.
11. Place the top pastry halves over the whipped cream, pressing down lightly to secure the layers without crushing the pastry.
12. Sprinkle the chopped hazelnuts over the assembled Napoleons for a nutty crunch and visual appeal—tip: toast the hazelnuts briefly for extra flavor if you have time.
13. Dust the finished Napoleons lightly with additional powdered sugar just before serving for a pretty, finished look. Delightfully crisp and creamy, each bite of this Napoleon offers a perfect contrast between the flaky pastry, rich Nutella, and airy whipped cream. I love serving these stacked high on a platter for a dramatic effect, or you can drizzle them with melted chocolate for an extra indulgent twist that never fails to impress.
Nutella Puff Pastry Dumplings
My kitchen always smells like heaven whenever I pull these golden beauties out of the oven—there’s something magical about that combination of flaky pastry and warm Nutella that makes everyone gather around. I first made these for my niece’s sleepover, and now they’re her most-requested treat whenever she visits.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– About ½ cup of Nutella
– 1 large egg
– A couple of tablespoons of powdered sugar for dusting
– A splash of milk for brushing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
3. Cut the pastry into 6 equal squares using a sharp knife or pizza cutter.
4. Place about 1 tablespoon of Nutella in the center of each square.
5. Brush the edges of each square lightly with milk using a pastry brush.
6. Fold each square diagonally to form a triangle, pressing the edges firmly with your fingers.
7. Use a fork to crimp the edges tightly to seal in the Nutella—this prevents leaks during baking.
8. Whisk the egg with 1 tablespoon of water in a small bowl to make an egg wash.
9. Brush the top of each dumpling lightly with the egg wash for a golden finish.
10. Bake for 15–18 minutes until puffed and deep golden brown.
11. Transfer the dumplings to a wire rack and let them cool for 5 minutes.
12. Dust generously with powdered sugar using a fine-mesh sieve.
Keep these warm if you can resist eating them straight away—the contrast between the crisp, buttery layers and the molten chocolate center is pure bliss. They’re fantastic with a scoop of vanilla ice cream or crumbled over morning yogurt for a decadent twist.
Puff Pastry Nutella Waffles
Haven’t we all had those lazy weekend mornings where cereal feels too boring but flipping pancakes seems like too much work? That’s exactly where these magical Puff Pastry Nutella Waffles came from in my kitchen last Sunday. I was staring at a half-used sheet of puff pastry in my freezer and my daughter’s ever-present jar of Nutella when inspiration struck.
Ingredients
– 1 sheet of frozen puff pastry (thawed but still cool)
– About ¼ cup of Nutella (maybe a little extra for sneaky spoonfuls)
– A couple tablespoons of powdered sugar for dusting
– A splash of vegetable oil or cooking spray for the waffle iron
Instructions
1. Take your thawed puff pastry sheet and unfold it on a lightly floured surface.
2. Spread the Nutella evenly over the entire surface, leaving about a half-inch border around the edges.
3. Carefully roll the pastry into a tight log, starting from one of the longer sides.
4. Use a sharp knife to slice the log into 8 equal pieces, about 1-inch thick each.
5. Preheat your waffle iron to medium heat (around 375°F) and lightly grease it with vegetable oil.
6. Place one pastry round in the center of the waffle iron and close the lid gently.
7. Cook for 4-5 minutes until the pastry is puffed and golden brown with visible flaky layers.
8. Carefully remove the waffle using tongs and repeat with remaining pieces.
9. Let the waffles cool on a wire rack for 2-3 minutes so the Nutella sets slightly.
10. Dust generously with powdered sugar right before serving.
Nothing beats that first bite where the flaky, buttery pastry gives way to the warm, chocolate-hazelnut center. These are fantastic with sliced strawberries or a dollop of whipped cream, though my family usually devours them straight from the waffle iron before I can even get fancy.
Nutella Puff Pastry Donuts
My kids were begging for something sweet after school yesterday, and I remembered that half-used puff pastry sheet lurking in my freezer. Moments like these call for Nutella puff pastry donuts – the kind of treat that makes everyone feel like you spent hours in the kitchen when really, it’s just a few simple ingredients working their magic.
Ingredients
– One sheet of frozen puff pastry (thawed but still cool)
– About half a cup of Nutella (maybe a little extra for sneaky spoonfuls)
– A couple tablespoons of granulated sugar mixed with a teaspoon of cinnamon
– One egg for that golden shine
– A splash of vanilla extract
– Vegetable oil for frying (enough to fill your pot about 2 inches deep)
– Powdered sugar for the final dusting
Instructions
1. Unfold your thawed puff pastry sheet on a lightly floured surface.
2. Use a 3-inch round cutter to cut out 8 circles from the pastry.
3. Place about 1 teaspoon of Nutella in the center of 4 circles.
4. Brush the edges of those 4 circles with beaten egg using a pastry brush.
5. Top each Nutella-covered circle with a plain pastry circle, pressing the edges firmly to seal.
6. Use a fork to crimp the edges all around – this prevents the Nutella from leaking during frying.
7. Heat vegetable oil in a heavy-bottomed pot to 350°F, checking with a candy thermometer.
8. Carefully lower 2 donuts into the hot oil using a slotted spoon.
9. Fry for 2-3 minutes until golden brown, then flip and fry another 2 minutes.
10. Remove donuts with a slotted spoon and drain on paper towels for 1 minute.
11. While still warm, roll each donut in the cinnamon-sugar mixture.
12. Dust generously with powdered sugar right before serving.
The warm, flaky layers shatter beautifully when you bite in, revealing that molten Nutella center that’s just sweet enough without being overwhelming. We love serving these with cold glasses of milk for the ultimate after-school treat, though they’d be equally perfect for a lazy weekend brunch with coffee.
Puff Pastry Nutella Baklava
Oh my goodness, you guys—I have to share this accidental masterpiece I created last weekend when I was craving something sweet but didn’t want to spend hours in the kitchen. Picture this: the flaky, buttery layers of puff pastry meeting the chocolate-hazelnut magic of Nutella, all wrapped up in that classic baklava-style goodness. It’s like two dessert worlds collided in the best possible way, and my family hasn’t stopped asking me to make it again since that first experimental batch came out of the oven.
Ingredients
– One package of frozen puff pastry sheets (thawed according to package directions)
– About a cup of Nutella (maybe a little extra for sneaky spoonfuls)
– Half a cup of chopped walnuts
– A quarter cup of melted butter
– A couple tablespoons of honey for that sticky sweetness
– A generous sprinkle of cinnamon
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Unfold one sheet of puff pastry and place it in the bottom of your baking dish.
3. Spread the entire cup of Nutella evenly over the puff pastry layer using a spatula.
4. Sprinkle all of the chopped walnuts evenly over the Nutella layer.
5. Drizzle half of the melted butter over the walnut layer.
6. Unfold the second puff pastry sheet and carefully place it over the walnut layer.
7. Use a sharp knife to score the top pastry into diamond shapes, being careful not to cut all the way through.
8. Brush the remaining melted butter evenly over the top pastry layer.
9. Bake at 375°F for 25-30 minutes until the pastry is puffed and golden brown.
10. While still hot from the oven, drizzle the honey evenly over the entire surface.
11. Sprinkle cinnamon generously over the honey-coated pastry.
12. Let cool completely in the pan before cutting along your scored lines.
Extra tip: If your kitchen is warm, work quickly with the puff pastry to keep it from getting too soft. The diamond scoring isn’t just pretty—it helps the heat distribute evenly while baking. And that final honey drizzle while hot? It soaks right into those flaky layers for maximum flavor penetration.
Every bite delivers that incredible contrast between the shatteringly crisp pastry and the gooey Nutella center, with the walnuts adding just enough crunch to keep things interesting. I love serving these still slightly warm with a scoop of vanilla ice cream, but they’re just as amazing the next day with your morning coffee—not that I’d know anything about eating dessert for breakfast.
Summary
Baking these 20 decadent puff pastry Nutella desserts is pure joy! From simple twists to show-stopping creations, there’s something magical for every home cook. I hope you’ll try these recipes and discover your new favorite treat. Don’t forget to share which ones you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy baking!
