This recipe for Puff Pastry Nutella Twists creates flaky, golden pastries filled with creamy Nutella and crunchy hazelnuts—perfect for a quick dessert. Using store-bought puff pastry, these Nutella twists come together in minutes and bake up beautifully every time.
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Ingredients
Gather up the following ingredients to make these Nutella puff pastry twists:
- Puff pastry - use one sheet of store-bought puff pastry and let it thaw according to the directions on the package. If you’d rather make your own puff pastry from scratch, you can use my recipe here.
- Nutella - a chocolate hazelnut spread, usually found in the peanut butter section of your grocery store. You can also use another good-quality brand if you prefer.
- Hazelnuts - toast hazelnuts and chop finely
- Egg - the egg is lightly beaten and brushed over the puff pastry to help it turn golden when baked.
- Raw sugar - sprinkle on top of the pastry before baking to make it a little sweeter. You can use granulated sugar instead if you want.
See recipe card for quantities.
Instructions
These puff pastry Nutella twists might look complicated, but don’t worry—they’re actually quite easy to make if you follow the steps below.
1 - Roll out a sheet of puff pastry into a 9" x 15" rectangle. Fold it in half widthwise to create a center crease, then unfold it to reveal the marked center line.
2 - Evenly spread Nutella over the bottom half of the pastry, staying below the center crease you just made. The Nutella should cover a 15" x 4½" area, leaving the top half of the pastry clean.
3 - Sprinkle a row of chopped hazelnuts along the top edge of the Nutella layer, keeping the hazelnut band approximately one inch wide.
4 - Fold the top half of the pastry over the Nutella and hazelnuts, then press gently to seal.
5 - Starting from the top edge of the puff pastry, slice it into five rectangles, each measuring approximately 3 inches by 4½ inches.
6 - Make four slits in each rectangle, starting about one inch down from the top edge. Lightly brush the each pastry with a whipped egg. This will help seal the pastries and ensure they hold together during baking.
7 - Twist each slit, sealing the ends gently with your fingers. Then, starting at the top, roll the pastry over itself.
8 - Brush the tops of each pastry with the whipped egg. Sprinkle with raw sugar. Place on a non-stick cookie sheet and bake at 400℉ (205℃) for 18 - 20 minutes. Cool on a wire rack before serving.
Equipment
You need to following equipment to make these pastries:
- Rolling pin
- Offset spatula
- Knife
- Pastry brush
- Measuring cups and spoons
Storage
Place the Nutella puff pastry twists in an airtight container at room temperature for up to 2 days. To maintain crispness, line the container with a paper towel to absorb any moisture.
If they lose a bit of their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to refresh them.
Time saving tip
These pastries taste best on the day you bake them, especially while they’re still warm. To save time you can put them together a day or two ahead. Just wrap well, keep in the fridge, and bake them right before serving.
More Nutella dessert ideas
Looking for other recipes which include chocolate hazelnut spread? Try these:
I hope you enjoy this puff pastry Nutella twists as much as my family and friends have over the years!
📋 Recipe
Nutella Pastry Twists
Equipment
- Offset spatula
- Measuring cups and spoons
- Knife
- Pastry brush
Ingredients
- 1 Sheet Puff Pastry Rolled to a 9" x 15" rectangle
- ¼ Cup Nutella or other chocolate hazelnut spread
- ¼ Cup Hazelnuts chopped finely
- 1 Large Egg Whipped lightly
- 1 Tablespoon Raw sugar may substitute with granulated sugar
Instructions
- Preheat oven to 400℉ (205℃)
- Roll out a sheet of puff pastry into a 9" x 15" rectangle. Fold it in half widthwise to create a center crease, then unfold it to reveal the marked center line.1 Sheet Puff Pastry
- Evenly spread Nutella over the bottom half of the pastry, staying below the center crease you just made. The Nutella should cover a 15" x 4½" area, leaving the top half of the pastry clean. Tip - to make Nutella easier to spread, warm it in the microwave for about 10 seconds.¼ Cup Nutella
- Sprinkle a row of chopped hazelnuts along the top edge of the Nutella layer, keeping the hazelnut band approximately one inch wide.¼ Cup Hazelnuts
- Fold the top half of the pastry over the Nutella and hazelnuts, then press gently to seal the edges.
- Starting from the top edge of the puff pastry, slice it into five rectangles, each measuring approximately 3 inches by 4½ inches.
- Make four slits in each rectangle, starting about one inch down from the top edge.
- Lightly brush the top of each pastry with a whipped egg. This will help seal the pastries and ensure they hold together during baking.1 Large Egg
- Twist each slit, sealing the ends gently with your fingers. Then, starting at the top, roll the pastry over itself.
- Brush the tops of each pastry with the whipped egg. Sprinkle with raw sugar.1 Tablespoon Raw sugar
- Place on a non-stick cookie sheet and bake for 18 - 20 minutes. Cool on a wire rack before serving. Dust with powdered sugar if desired.
Notes
- Place the Nutella puff pastry twists in an airtight container at room temperature for up to 2 days. To maintain crispness, line the container with a paper towel to absorb any moisture.
- If they lose a bit of their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to refresh them.
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