Nutella Pastry Puffs

By Jennifer McGavin

Updated 11/15/18

Mini Nutella rolls
Lauri Patterson/Vetta/Getty Images
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 12 Nutella puffs (12 servings)
Nutritional Guidelines (per serving)
330 Calories
23g Fat
24g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 Nutella puffs (12 servings)
Amount per serving
Calories 330
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 27%
Cholesterol 76mg 25%
Sodium 134mg 6%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Protein 7g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for Nutella pastry puffs is sure to impress. Made from puff pastry, hazelnut-chocolate spread, and more hazelnuts, these freshly made pastries will be the hit of your next breakfast, brunch or bash.

If you want to go to the trouble, you can make your own puff pastry from scratch but purchased frozen and thawed puff pastry will work great and it takes so much less time. 

The instructions, below, are based on using Pepperidge Farm's frozen puff pastry.

Ingredients

  • 1 (17.3-ounce) package puff pastry (2 sheets, thawed)
  • 3/4 cup Nutella (or other hazelnut-chocolate spread)
  • Optional: 1/2 cup hazelnuts (chopped)
  • 1 large egg
  • 1 tablespoon water
  • Garnish: granulated sugar

Steps to Make It

  1. Heat oven to 400F.

  2. Lightly flour a board or countertop and lightly roll out the thawed pastry dough to about half its original thickness.

  3. Pepperidge Farm's frozen puff pastry comes as two sheets folded in thirds (like a letter). One of the thirds can be broken off and cut in half to form two pastries, while the other two-thirds is cut perpendicular to the fold into four sections. That makes the pieces form a good-sized rectangle of about 3 inches by 4 inches when folded and baked.

  4. On one-half of each piece, spread about 1 tablespoon Nutella or other chocolate spread, leaving a small edge on all sides. Sprinkle 2 teaspoons hazelnuts over the Nutella, if you wish.

  5. In a separate bowl, whisk together an egg with 1 tablespoon of water until well blended. Brush this egg wash on the empty edges, then fold the second half of the pastry sheet over the Nutella side and use your fingers or fork tines to pinch closed.

  6. Brush the tops of each pastry with the egg wash and sprinkle granulated sugar on top.

  7. Make two slits with a sharp knife through the top layer of pastry. Place on a cookie sheet. You may also line the sheet with parchment paper if you wish.

  8. Bake for about 20 minutes, or until golden brown and puffed. Serve warm.

More Ways to Use Nutella and Puff Pastry 

If you like yeasted puff pastry (as for croissants and Danish pastries, etc.), see step-by-step instructions for easy Danish pastry dough.

Do You Know the Difference?

All but the filo dough mentioned below are known as laminated doughs because they consist of many thin layers of dough separated by butter produced by repeated folding and rolling. But which is which?

  • Puff Pastry: Made with flour, butter, water, and salt, this dough is achieved by rolling packets of butter between packets of dough many times by rolling and turning.

  • Blitz Puff Pastry: This faster version of traditional puff pastry also is made with just flour, butter, salt, and water. It is also known as rough puff pastry or flaky pastry. Some of the butter is incorporated into the dough meaningless rolling and turning is necessary.

  • Danish Dough: This coffee cake and sweet roll dough are made with puff pastry that is leavened with yeast.

  • Filo Dough: Although filo dough can be substituted for puff pastry in some recipes, the results will not be the same but still tasty. Filo is not a laminated dough like the others mentioned above. It is made with flour, water, and fat that is stretched to size rather than rolled.