These easy Nutella Puff Pastry Twists are ideal for Valentine’s Day or any time you want a quick chocolatey treat. Flaky, buttery puff pastry wrapped around a creamy hazelnut chocolate filling, baked until golden and dusted with powdered sugar — simple, fast, and irresistible.
Why you will love this Nutella Puff Pastry Recipe
Perfect for Valentine’s Day — These Nutella twists are a charming and tasty option for a holiday treat. Serve with an extra cup of warm Nutella for dipping to make the moment even more memorable.
Simple ingredients — With just four main ingredients and under 30 minutes to prepare, this recipe is great when you need a fast dessert or snack.
Great for any occasion — They work well for breakfast, brunch, dessert, or an afternoon pick-me-up. The method is straightforward, so it’s a great project for beginner bakers.
Why keep frozen puff pastry on hand?
Frozen puff pastry is a convenient pantry staple. It stores for a long time and lets you make both sweet and savory dishes quickly without the time and effort of making laminated dough from scratch. From appetizers and tarts to quick desserts like these twists, having puff pastry ready makes last-minute baking easy.
Ingredients for Nutella puff pastry twists
Puff pastry — provides the flaky, buttery layers. Use thawed frozen sheets for best convenience.
Nutella — the rich chocolate-hazelnut spread that fills the twists. Use the amount you prefer for a milder or richer filling.
Egg — beaten and used as an egg wash to give the twists a shiny, golden finish and help seal edges.
Powdered sugar — optional finishing touch to dust on the cooled twists for sweetness and presentation.
That’s all you need for this easy and delicious recipe.
How to make Puff Pastry twists filled with Nutella
Step 1 – Preheat and prepare
Preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Unfold a sheet of puff pastry on a lightly floured surface, smooth any folds, and roll lightly to even the thickness.
Cut each sheet into four equal squares (about 6″ x 6″), yielding eight squares total from two sheets.
Step 2 – Spread, roll and cut
Spread Nutella evenly over each square, leaving a 1/2-inch border. Roll each square into a small log, then cut each log in half lengthwise. Place the two halves side by side with the filling facing up and twist them together, keeping the filling on top. Pinch the ends to seal.
Step 3 – Egg wash
Arrange the twists on the prepared baking sheet and brush the tops lightly with the beaten egg.
Step 4 – Bake
Bake for 20–25 minutes, until the pastry is puffed and golden brown.
Step 5 – Cool and serve
Let the twists cool for a few minutes on the baking sheet, then dust lightly with powdered sugar and serve warm or at room temperature.
Variations for puff pastry Nutella twists
Nutella Almond — sprinkle chopped almonds over the Nutella before rolling for crunch.
Nutella Raspberry — add fresh raspberries on top of the Nutella for a tart contrast.
Nutella Coconut — mix shredded coconut into the Nutella for a tropical note.
Nutella & Peanut Butter — spread a thin layer of peanut butter over the Nutella for a rich combo.
How to store puff pastry twists
Cool completely: Cool twists fully before storing to avoid condensation and sogginess.
Airtight container: Store in an airtight container or resealable bag without squashing the twists.
Refrigerate: Keep refrigerated for 3–4 days.
Freeze: Wrap individually or in small batches and freeze up to 2–3 months. Thaw at room temperature and reheat in a low oven to restore crispness.
Expert tips
Chill the Nutella: Briefly refrigerate the jar so the spread is firmer and less likely to ooze when twisting.
Spread evenly: An even layer ensures consistent filling and even baking.
Seal the edges: Press ends firmly to prevent leaks while baking.
Use a sharp cutter: A sharp knife or pizza cutter gives clean edges for uniform twists.
Watch baking time: Ovens vary; check early to avoid overbrowning.
FAQ’s
Yes. Homemade puff pastry works fine, but store-bought pastry saves time and is convenient for this quick recipe.
Yes. Assemble the twists and refrigerate up to 24 hours or freeze for longer. Bake from chilled or thawed according to the recipe.
Reheat in a preheated oven at about 300 °F (150 °C) until warmed through to keep them crisp. Avoid the microwave.
Yes. Use any chocolate-hazelnut spread or jam. Keep in mind texture and sweetness may vary, so adjust quantities to taste.
More puff pastry desserts
- Valentines Strawberry Hearts
- Parmesan Sticks
- Poppy Seeds & Chocolate Babka
- The Best Czech Apple Strudel
- Plum Galette with Almond Filling
NUTELLA PUFF PASTRY TWISTS
Julia
Ingredients
- 2 sheets (454 g) puff pastry, thawed overnight in the fridge
- 1 cup Nutella® chocolate hazelnut spread, or as much as you prefer
- 1 large egg, beaten
- 2 tablespoons powdered sugar (optional)
Instructions
- Preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- Unfold a puff pastry sheet on a lightly floured surface and smooth any folds; roll lightly to even thickness.
- Cut each sheet into four equal squares (about 6″ x 6″), giving eight squares total. Spread Nutella on each square, leaving a 1/2-inch border.
- Roll each square into a small log and cut each log in half lengthwise. Place the two halves side by side with the filling facing up and twist them together, pinching the ends to seal.
- Place twists on the prepared baking sheet and brush with beaten egg.
- Bake 20–25 minutes until puffed and golden.
- Cool briefly, dust with powdered sugar if desired, and serve.
Notes
Thawing puff pastry: Thaw slowly in the refrigerator for 6–8 hours or overnight to keep the pastry cold and maintain layers.
Storing baked pastries: Cool completely, then store in an airtight container in the refrigerator for 3–4 days.
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