|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|Total Sugars 11g|
|Vitamin C 0mg||1%|
|*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.|
Chocolate spread on anything is an absolute treat. But how about an impressive-looking, perfectly warm, Nutella-oozing pastry puff? Our quick and easy recipe puts the most decadent and crispy pastry on your table. It's an ideal dish for an indulgent breakfast, a great side dish for a brunch spread, or a simply delicious addition to your afternoon tea or coffee break. By using store-bought puff pastry you'll be saving lots of time, but not sacrificing any flavor. Although, if you're keen on making the pastry yourself, we can only commend you for it, as puff pastry is one of the toughest recipes to master in patisserie.
If you, like many home cooks, are busy and need a flavorful dessert in no time, gather our very short list of ingredients, get cooking, and enjoy a chocolatey puff in just 35 minutes. Delicious as-is, these pastries won't last long on your table, as having just one is close to impossible. However, if you want a bright contrast to the sweet chocolate, add some orange zest to the filling.
Serve with a drizzle of chocolate spread on top, a spoonful of whipped cream or vanilla ice cream on the side, a sprinkle of powdered sugar on top, or a side of strawberries if you'd like, but don't miss out on trying this amazing recipe.
Click Play to See This Pastry Puffs With Nutella Filling Recipe Come Together
2 tablespoons all-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1 large egg
1 tablespoon water
3/4 cup chocolate-hazelnut spread, such as Nutella
1/2 cup hazelnuts, chopped
3 tablespoons granulated sugar
Gather the ingredients.
Preheat oven to 400 F. Lightly flour a work surface or board and roll out the thawed pastry dough to about half its original thickness.
Most 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. Cut the other two-thirds of pastry perpendicular to the fold, into four sections.
In a small bowl, whisk together the egg and water to make the egg wash. Set aside.
On one-half of each piece, spread about 1 tablespoon of the chocolate-hazelnut spread, leaving a small edge on all sides. Sprinkle 1 tablespoon of chopped hazelnuts on top. Brush the egg wash on the pastry's edges.
Fold the pastry sheet over the filling and use your fingers or a fork to pinch the pocket closed.
Brush the tops of each pastry with the egg wash and sprinkle a few pinches of granulated sugar on top. Repeat the filling, folding, and pinching process with the remaining puff pastry pieces.
Make two slits with a sharp knife through the top layer of each pastry. Place on a parchment paper-lined cookie sheet.
Bake for about 20 minutes, or until golden brown and puffed. Serve warm.
Puff, Blitz Puff, Danish, Phyllo, Choux? What's the Difference?
Here is a simple guide to know these delicious doughs:
- Puff Pastry: Made with flour, butter, and water, this dough is made by rolling sheets of butter between sheets of dough many times over by rolling, folding, chilling, and doing it many times to achieve distinct layers. It's used for savory and sweet preparations and is leavened by water turned into steam in the oven.
- Blitz Puff Pastry: Made with flour, butter, and water, this is a faster version of a traditional puff pastry, also known as rough puff pastry or flaky pastry. The butter is incorporated into the dough, rather than rolled into it in layers, but folding and turning are still necessary. This dough is commonly used in sweet and savory pies.
- Danish Dough: Made with yeast, eggs, and sugar in addition to flour, this dough is less flaky than puff pastry and has a more bread-like texture. Because it's sweet, it's commonly used in desserts.
- Phyllo Dough: Made with flour, water, vinegar, and oil, this unleavened dough is stretched to size rather than rolled. Multiple layers of phyllo dough brushed with butter are used in many common Middle Eastern and Balkan dishes, like baklavas or spanakopitas.
- Choux Pastry: Made with flour, butter, eggs, and water, choux pastry is made on the stove, where the eggs are incorporated one by one into the dough. This pastry creates a delicate and crispy shell that's commonly used in cream puffs, eclairs, or profiteroles, as it puffs up when baked, leaving an empty space inside that can be filled with cream.