Nutella Puff Pastry Pinwheels started as a Christmas tradition in our house, but now my family requests them for just about every holiday. They are buttery, flaky, filled with creamy Nutella, and honestly, they disappear faster than I can get them onto the serving tray. The best part is your guests will think you are very fancy, and you do not have to tell them these started with store-bought puff pastry from the grocery store.
If you love desserts with a little Italian-inspired flair, you may also love my Best Lemon Tiramisu, Tiramisu Poke Cake, and Tiramisu Cupcakes. I love having a few delicious recipes like this in my back pocket because they are easy to pull out for holidays, family parties, or those nights when everyone suddenly wants something sweet after dinner.
Jump to:
Ingredient Notes
See recipe card for quantities.
Ingredients
Puff pastry dough
You will need 2 sheets of thawed puff pastry dough. I usually find this in the freezer section at the grocery store near the frozen pies and pastry dough. Let it thaw according to the package directions, but keep it cold. Cold puff pastry is much easier to work with and gives you that flaky puff pastry texture.
Nutella
Nutella is the creamy chocolate hazelnut spread that makes these taste so good. You will use 1 cup of Nutella, slightly warmed, which makes it easier to spread it evenly without tearing the pastry. You can use a different brand of chocolate spread if you prefer, but Nutella gives that classic flavor everyone recognizes.
Egg and water
The egg and water make a simple egg wash that helps the pastry bake up shiny and golden brown. It is a small step, but it makes the finished pastries look so much prettier.
Powdered sugar
A light dusting of powdered sugar, also called icing sugar, finishes these off and makes them look bakery-style. Wait until the pastries have cooled slightly so the sugar does not immediately melt into the warm pastry.
Step-by-Step Instructions
Step 1: Preheat oven to 400°F. Place one thawed puff pastry sheet on parchment paper, then gently roll it out.
Step 2: Microwave the Nutella for 15 to 20 seconds, then spread it evenly over the puff pastry, going almost to the edges.
Step 3: Place the second puff pastry sheet on top, gently press the layers together, freeze for 10 minutes. Cut the chilled pastry into 12 even strips.
Step 4: Twist each strip, then roll each one into a pinwheel and tuck the end underneath.
Step 5: Place the pastries on the baking sheet, brush with egg wash, then bake for 18 to 20 minutes or until puffed and golden brown.
Step 6: Let cool slightly, then dust with powdered sugar.
Storage and Make Ahead
Storage Directions
Store leftover Nutella Puff Pastry Pinwheels in an airtight container at room temperature for up to 2 days. The pastry will soften a little as it sits, but the flavor will still be delicious.
Freezing Directions
You can freeze baked pastries, but the texture will not be quite as crisp once thawed. Let them cool completely, place them in a freezer-safe airtight container, and freeze for up to 1 month.
How to Reheat
For the best texture, reheat the pastries in a 300°F oven for about 5 to 8 minutes, or until warmed through and slightly crisp again. I would avoid using the microwave because it can soften the puff pastry.
Make Ahead Directions
You can assemble the pastry, cut and shape the twists, then place them on the baking sheet, cover them, and refrigerate for a few hours before baking. Brush with egg wash right before they go into the oven.
Nutella Puff Pastry Pinwheels
Ingredients
- 2 sheets puff pastry dough thawed
- 1 cup Nutella slightly warmed
- 1 large egg
- 1 tablespoon water
- Powdered sugar for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Place one thawed puff pastry sheet on a lightly floured surface or a piece of parchment paper. Gently roll it out just enough to smooth the seams and create an even rectangle.
- Add 1 cup of Nutella to a microwave-safe bowl and warm it for about 15 to 20 seconds, just until it is easy to spread. Stir well.
- Spread the Nutella evenly over the puff pastry, going almost to the edges. Avoid adding too much filling in one spot or it can ooze out during baking and keep the pastry from puffing properly.
- Place the second puff pastry sheet on top of the Nutella layer. Gently press it down so the layers stick together.
- Place the layered puff pastry in the freezer for 10 minutes. This helps firm up the pastry and makes it easier to cut and twist.
- Remove the pastry from the freezer. Using a pizza cutter or pastry cutter, cut the pastry into 12 even strips.
- Twist each strip several times, then carefully roll it into a pinwheel shape. Tuck or gently press the end underneath to help it stay in place.
- Place the pastry twists onto the prepared baking sheet, leaving a little space between each one.
- In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Brush a thin layer of egg wash over each pastry twist.
- Bake for 18 to 20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow the pastries to cool on the baking sheet for about 10 minutes.
- Once slightly cooled, dust with powdered sugar. Arrange on a serving tray and enjoy.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
More Delicious Recipes
These are some of my favorites:
Comments
No Comments