Puff Pastry Nutella Twist Recipe
If you love easy, impressive desserts that look bakery-fancy but take barely any effort, this Puff Pastry Nutella Twist Recipe is about to be your new go-to treat.
This buttery, flaky puff pastry dessert is filled with rich Nutella, twisted into a gorgeous braid, and baked until golden and crisp. It’s the kind of puff pastry twist that works just as well as a sweet breakfast pastry with coffee as it does as a simple dessert recipe for parties, holidays, or “just because” afternoons when the chocolate craving hits.
What Makes This Puff Pastry Nutella Twist Recipe So Special?
Let me explain what we’re working with here.
A Nutella puff pastry twist is a braided puff pastry filled with creamy chocolate-hazelnut spread, shaped into a beautiful ring or long twist, then baked until the layers puff up dramatically. It’s a chocolate hazelnut pastry with very little fuss—store-bought puff pastry, one jar of Nutella, a quick egg wash, and you’re off to the races.
I started making this years ago for my kids on Sunday mornings. My son called it “fancy chocolate bread” the first time I pulled it from the oven. Now it’s one of those recipes that shows up for everything: school bake sales, book club, Christmas brunch, and even lazy summer evenings on the patio with iced coffee.
Why do I keep coming back to this recipe?
- It looks like it came from a European bakery.
- It uses ingredients I usually have on hand.
- It’s a kid friendly dessert that adults quietly love even more.
- And it’s fast. From fridge to plate in about 35 minutes.
If you’re new to working with puff pastry, don’t worry. It’s much easier than it looks, and I’ll walk you through every step with little cues and tips I wish someone had told me when I started baking.
Why You’ll Love This Recipe
- Ridiculously easy, but looks impressive – This puff pastry Nutella twist recipe uses just a few ingredients and basic cuts, but the finished braided puff pastry looks bakery-quality.
- Perfect for busy mornings – You can get this sweet breakfast pastry on the table in about 30–35 minutes, start to finish.
- Kid and crowd approved – It’s a kid friendly dessert that also makes a great party dessert idea for grown-ups.
- Uses store-bought puff pastry – No laminating dough, no rolling for hours—just thaw, fill, twist, bake.
- Customizable – Add nuts, fruit, spices, or even a drizzle of white chocolate; this easy pastry recipe is a blank canvas.
- Great for holidays and brunch – Dress it up with powdered sugar and berries and you’ve got a gorgeous centerpiece.
- Budget-friendly treat – Simple ingredients, big flavor; far cheaper than buying a chocolate pastry recipe from a bakery.
- Freezer-friendly – Make it ahead, freeze, and you’ve got a quick pastry treat ready whenever you need it.
Ingredients
Here’s everything you’ll need for this Puff Pastry Nutella Twist Recipe. Keep it simple, or add a couple of “extras” if you like a little crunch or garnish.
For the pastry:
- 2 sheets frozen puff pastry, thawed but still cold (usually 14–16 oz total; I like Pepperidge Farm or Trader Joe’s)
- ½–¾ cup Nutella or other chocolate-hazelnut spread (warm slightly if it’s very thick)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or cream (optional, to mix with the egg wash for shine)
Optional add-ins and toppings:
- 2–3 tablespoons chopped hazelnuts (or almonds/pecans), lightly toasted – for crunch
- 1–2 teaspoons powdered sugar – for dusting after baking
- ¼ teaspoon ground cinnamon – adds a cozy, warm note
- 1–2 tablespoons mini chocolate chips – for extra chocolate pockets
- 1 teaspoon vanilla sugar or granulated sugar – to sprinkle over the top before baking for a slight crunch
Ingredient tips:
- Puff pastry: Use it cold but pliable. If it gets too warm, it gets sticky and won’t puff as nicely. Pop it in the fridge for 5–10 minutes if it feels soft.
- Nutella: If it’s stiff, microwave it in a microwave-safe bowl for 10–15 seconds; you want it spreadable but not runny.
- Egg wash: This gives that deep golden-brown color. If you don’t use egg, you can brush with milk for a softer sheen.
- Nuts: Toast them lightly in a dry skillet over medium heat for 3–5 minutes until fragrant. It really wakes up the flavor.
Step-by-Step Directions
You know what? This looks fancy, but it’s really just spread, cut, twist, bake. Take it step by step and you’ll be just fine.
-
Preheat the oven and prepare your pan.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the pastry from sticking and help with easy cleanup. -
Prep the puff pastry sheets.
Unfold your 2 sheets of puff pastry on a lightly floured surface. If they’re stuck together or have creases, gently press them back together with a rolling pin, just enough to smooth the surface, not to make them thin. -
Shape and stack the dough.
If your puff pastry sheets aren’t exactly the same size, trim them so they match. You want two rectangles (or squares) that line up neatly—this helps the layers twist evenly and bake uniformly. -
Spread the Nutella.
Place one puff pastry sheet on the work surface. Spread ½–¾ cup Nutella evenly over the surface, leaving about a ½-inch border around the edges. Don’t go too thick or it may ooze out when twisting. -
Add optional toppings.
If you’re using chopped hazelnuts, mini chocolate chips, or a light sprinkle of cinnamon, scatter them evenly over the Nutella layer. Keep the border clear so the edges seal better. -
Top with the second sheet.
Carefully place the second puff pastry sheet directly on top of the Nutella layer, lining up the edges. Gently press around the border with your fingers to seal the layers together. -
Transfer to the baking sheet.
Slide the stacked pastry onto your prepared baking sheet. It’s easier to cut and twist right on the pan—less handling means less chance of the dough getting too warm or stretched. -
Cut into strips.
Using a sharp knife or pizza cutter, slice the stacked pastry into 10–12 long strips (about 1–1½ inches wide). If you want a ring shape, leave a small uncut “hub” at one short end of the pastry and cut the strips only from that point out, like a sunburst. -
Twist each strip.
Take each strip and twist it gently several times so the Nutella shows in spirals. If you’re making a ring, twist each strip and then gently turn it slightly outward, forming a wreath shape. If you’re making a straight twist, you can braid or simply twist and line them up. -
Brush with egg wash.
In a small bowl, whisk together the egg and milk. Brush this mixture lightly over the surface of the puff pastry twist. Sprinkle with vanilla sugar or regular sugar if you’d like a slightly crunchy top. -
Bake until golden and puffed.
Bake for 18–23 minutes, or until the pastry is deeply golden brown and well puffed. The Nutella will look set, and the edges will be crisp. Every oven runs a bit differently, so start checking at 16–17 minutes. -
Cool slightly before serving.
Let the pastry cool on the pan for at least 10 minutes. This helps the Nutella firm up a bit and makes it easier to slice without everything squishing out. -
Add a final touch.
Just before serving, dust lightly with powdered sugar. You can also garnish with a few extra chopped hazelnuts or some fresh berries on the side for a pretty presentation.
Servings & Timing
- Yield: Serves 8–10 as a dessert or brunch pastry
- Prep Time: About 10–15 minutes (including shaping and twisting)
- Bake Time: 18–23 minutes
- Cooling Time: 10 minutes
- Total Time: Around 40–45 minutes, with most of that hands-off while it bakes
If you’re serving this as part of a brunch spread, you can assemble the pastry twist the night before and bake it in the morning. That way you’re not juggling a dozen things at once before coffee kicks in.
Variations
Once you’ve mastered this basic puff pastry Nutella twist recipe, you can have fun with it like a little flavor playground.
- Nutty Crunch Twist – Add a generous handful of chopped, toasted hazelnuts or almonds over the Nutella before layering the top pastry sheet.
- Berry Chocolate Twist – Spread a thin layer of raspberry jam under the Nutella for a fruity, tangy chocolate pastry.
- Cinnamon Sugar Swirl – Sprinkle cinnamon sugar over the Nutella for a flavor that feels like a cross between a cinnamon roll and a chocolate croissant.
- Salted Caramel Drizzle – After baking, drizzle with warm salted caramel sauce and a pinch of flaky sea salt for a sweeter, richer dessert.
- Holiday Spice Version – Add a little nutmeg and orange zest to the Nutella layer for a cozy, festive puff pastry dessert perfect for Christmas brunch.
- Mini Twists for Kids – Cut the pastry into smaller strips and bake shorter twists; they’re perfect for little hands and lunchbox treats.
Storage & Reheating
One thing I love about this puff pastry Nutella twist is how well it stores—if you actually have leftovers, that is.
Room temperature:
- Store cooled pastry in an airtight container at room temperature for up to 2 days. The crust will be crispest the first day.
Refrigerator:
- For slightly longer storage, keep it in the fridge for up to 4 days, though the pastry may soften a bit. Reheat to bring back some of the flakiness.
Freezer:
- Wrap individual slices or the whole twist tightly in plastic wrap, then place in a freezer bag or freezer-safe container.
- Freeze for up to 2 months.
Reheating tips:
- Oven or toaster oven (best): Warm slices at 325°F (160°C) for about 5–8 minutes. This crisps the layers back up.
- Air fryer: 300°F for 3–5 minutes works well for small pieces.
- Microwave (fastest but softest): 10–15 seconds per slice; pastry will be softer but still tasty.
Make-ahead suggestion:
Prepare the twist up to the point of shaping and twisting, then cover the unbaked pastry well and chill in the fridge for up to 12 hours. Brush with egg wash right before baking and add 1–2 minutes to the bake time if it’s very cold.
Notes
- Keep it cold: Puff pastry puffs best when the fat stays cold until it hits the hot oven. If you notice the pastry getting too soft while you’re shaping it, slide the whole tray into the fridge for 10 minutes.
- Sharp knife, clean cuts: Use a sharp knife or pizza cutter and try not to saw back and forth too much. Clean cuts help the layers rise evenly.
- Don’t overload with filling: It’s tempting to pile on the Nutella (I know), but too much will leak and burn on the pan. A thin, even layer gives great flavor without a mess.
- Sugar sprinkle trick: That little bit of sugar on top before baking creates such a nice, subtle crunch—don’t skip it if you like texture.
- Serving style: This puff pastry twist looks gorgeous on a wooden board with a small bowl of fresh berries and a dusting of powdered sugar. It turns a simple chocolate dessert into a centerpiece.
- What I learned testing this recipe:
- Baking under 400°F tended to make the pastry pale and less crisp.
- Overstuffing with Nutella caused the center to stay a bit soggy.
- A brief rest after baking made slicing much cleaner.
FAQs
1. Can I use homemade puff pastry for this recipe?
Yes, you can use homemade puff pastry, but make sure it’s well-chilled and rolled to a similar thickness as store-bought sheets so your baking time stays close.
2. My puff pastry Nutella twist leaked filling—what went wrong?
Usually that means the Nutella layer was too thick or the edges weren’t sealed well. Next time, leave a border and spread a thinner, more even layer.
3. Can I make this puff pastry dessert ahead of time?
Yes—assemble the twist, cover it, and chill up to 12 hours before baking, or bake it fully and reheat gently in the oven before serving.
4. Is there a way to make this twist less sweet?
Use a slightly thinner layer of Nutella and skip the powdered sugar; you can also pair it with unsweetened whipped cream or Greek yogurt.
5. Can I make this recipe without egg wash?
You can; the pastry just won’t be as shiny. Brush with milk or cream instead for a softer golden finish.
6. How do I keep the bottom from getting soggy?
Bake on a preheated baking sheet if your oven tends to run cooler, and avoid overcrowding the pan so air can circulate. Also, don’t use too much filling.
7. Can I use other spreads besides Nutella?
Absolutely—try peanut butter and chocolate chips, cookie butter, or even a thick jam for a different kind of puff pastry twist.
8. Can I turn this into smaller individual pastries?
Yes, cut the pastry into thinner strips, twist into shorter lengths, and bake for a slightly shorter time (start checking around 12–14 minutes).
Conclusion
This Puff Pastry Nutella Twist Recipe is one of those treats that looks like you spent all afternoon fussing in the kitchen, but really it’s just a few smart steps and some store-bought puff pastry doing all the heavy lifting. Flaky, buttery layers wrapped around warm chocolate hazelnut filling—honestly, it’s hard to beat.
Give it a try this weekend, then come back and let me know how it went in the comments. And if you enjoy this kind of easy puff pastry dessert, you might also like trying a fruit-filled puff pastry braid or some simple cheese danishes next.
Puff Pastry Nutella Twist
Ingredients
- 2 sheets frozen puff pastry thawed but still cold (14–16 oz total)
- 1/2-3/4 cup Nutella or other chocolate-hazelnut spread; slightly warmed if very thick
- 1 large egg beaten, for egg wash
- 1 tablespoon milk or cream optional, to mix with egg wash for extra shine
- 2-3 tablespoons chopped hazelnuts optional; or almonds/pecans, lightly toasted
- 1-2 tablespoons mini chocolate chips optional, for extra chocolate pockets
- 1/4 teaspoon ground cinnamon optional, for a warm flavor
- 1-2 teaspoons vanilla sugar or granulated sugar optional, to sprinkle on top before baking for crunch
- 1-2 teaspoons powdered sugar for dusting after baking
- fresh berries and extra chopped nuts optional, for serving and garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Unfold the 2 sheets of puff pastry on a lightly floured surface. If there are creases or if the sheets are stuck together, gently press with a rolling pin just enough to smooth the surface without thinning the dough too much.
- If the puff pastry sheets are not exactly the same size, trim them so they match. You want two rectangles or squares that line up neatly so they twist and bake evenly.
- Place one puff pastry sheet on your work surface. Spread 1/2–3/4 cup Nutella evenly over the surface, leaving about a 1/2-inch border around the edges so it doesn’t leak out while twisting.1/2-3/4 cup Nutella
- If using chopped hazelnuts, mini chocolate chips, or a light sprinkle of cinnamon, scatter them evenly over the Nutella layer, keeping the border clear to help the edges seal.2-3 tablespoons chopped hazelnuts, 1-2 tablespoons mini chocolate chips, 1/4 teaspoon ground cinnamon
- Carefully place the second puff pastry sheet directly over the Nutella-covered sheet, lining up the edges. Gently press around the border with your fingers to seal the layers together.2 sheets frozen puff pastry
- Slide the stacked pastry onto the prepared baking sheet. Working directly on the pan makes cutting and twisting easier and keeps the dough from stretching too much.
- Using a sharp knife or pizza cutter, slice the stacked pastry into 10–12 long strips about 1–1 1/2 inches wide. For a ring shape, leave a small uncut section at one short end, keeping it intact like a hub, and cut the strips outward from there.
- Twist each strip gently several times so the Nutella shows in spirals. For a wreath, twist each strip and turn it slightly outward to form a ring. For straight twists, simply twist and arrange them in a line or braid if desired.
- In a small bowl, whisk together the egg and milk or cream. Brush the mixture lightly over the surface of the pastry. If you like a crunchy top, sprinkle with vanilla sugar or granulated sugar.1 large egg, 1 tablespoon milk or cream, 1-2 teaspoons vanilla sugar or granulated sugar
- Bake for 18–23 minutes, or until the pastry is deeply golden brown and well puffed. The Nutella should look set and the edges crisp. Start checking around 16–17 minutes, as ovens vary.
- Let the pastry cool on the pan for at least 10 minutes. This allows the Nutella to firm up slightly so the twist slices more cleanly without the filling squeezing out.
- Dust the cooled pastry lightly with powdered sugar. Garnish with extra chopped nuts or fresh berries if desired, then slice and serve warm or at room temperature.1-2 teaspoons powdered sugar, fresh berries and extra chopped nuts
