Nutella Pastry Twists

15 twists
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Nutella Pastry Twists are a fun pastry, perfect for breakfast or dessert. Easily made with puff pastry and ready in just 30 minutes.

I love easy Desserts, especially when they only require a few ingredients to make! Store-bought puff pastry lets you whip up classic flaky bakery-style treats like these twists or Cherry Turnovers in no time!

Sabrina’s Nutella Pastry Twists Recipe

Raise your hand if you are obsessed with Nutella! The delicious chocolate and hazelnut spread will quickly stay on your cravings list after just one spoonful. These pastry twists let the addicting spread be the star for a delicious treat perfect for Nutella fans.

Frozen puff pastry makes these twists come together easily. No need for handmade dough from scratch, simply pull it out of the freezer and give it time to thaw. Pop it in the refrigerator overnight so that it’s easy to work with without being too soft. If you thaw it at room temperature, keep a close eye on it so the dough doesn’t get too warm.

Serve them as an appetizer at a holiday party, take them as an on the go breakfast, add them to a brunch spread or pair with a scoop of ice cream for dessert. So many delicious ways to enjoy them!

How to Make

  1. Prep

    Preheat the oven. Line a standard baking sheet with parchment paper. Lightly spray the paper with cooking spray or brush with oil.

  2. Roll the Dough

    Dust flour over a flat work surface. Unfold a sheet of the puff pastry over the flour. Gently roll the pastry with a rolling pin to seal together any folds.

  3. Add the Filling

    Add the Nutella onto the flattened dough and spread in an even layer to cover the sheet.

  4. Roll Second Sheet

    On a separate floured surface, roll out the second pastry sheet. You could also transfer the sheet with Nutella to a baking sheet and use the same space.

  5. Layer

    Cover the dough that is topped with the spread with the second dough sheet, lining it up neatly.

  6. Cut

    Slice the dough into one-inch-wide strips. I like to use a pizza cutter but a large straight edge knife works too.

  7. Twist

    Hold one end of a strip and gently twist all the way down. Place on the baking sheet and repeat with all the remaining twists.
    Nutella Pastry twists before baking

  8. Egg Wash

    Whisk the egg in a small bowl then brush it onto the twists.

  9. Coating

    You can sprinkle the tops of the twists with sanding sugar if you want a little sweet crunch.

  10. Bake

    Bake the twists in the preheated oven for 15-18 minutes, until cooked through and golden brown.

  11. Cool

    Let the twists cool for at least 5 minutes before serving, the insides will be very hot. I would transfer them after 5-10 minutes to a wire cooling rack to keep them crispy.
    Nutella Pastry Twists on baking sheet

Recipe Card

Nutella Pastry Twists

Nutella Pastry Twists are a fun pastry, perfect for breakfast or dessert. Easily made with puff pastry and ready in just 30 minutes.
Yield 15 twists
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • package frozen puff pastry , thawed but cold, 17.3-oz. package (2 sheets)
  • flour , for dusting work surface
  • cup  Nutella , or other chocolate hazelnut spread
  • large egg
  • coarse sanding sugar , optional

Instructions

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and lightly grease it with cooking spray.
  • Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds.
  • Spread Nutella onto the flattened puff pastry dough.
  • Flatten the second sheet of puff pastry dough and place on top of the first sheet.
  • Cut the dough into one-inch-wide strips and twist each strip into a twist and place on the baking sheet.
  • In a small bowl, whisk the egg then brush it onto the twists.
  • Sprinkle the twists with sanding sugar if desired.
  • Bake for 15 to 18 minutes until golden brown.
  • Remove the twists from the oven and allow them to cool for at least 5 minutes on the baking sheet.

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 93mg | Potassium: 89mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Calcium: 22mg | Iron: 2mg

Chef’s Note: Homemade Nutella

Though Nutella is easy to find in most grocery stores, you can also make some from scratch. On the recipe card for my Nutella Bread you can find the instructions for my homemade version. Make a big batch and store what you don’t use in an airtight container or mason jar. It’ll keep for up to 2 weeks at room temperature or 2 months in the fridge.

Tips for this Recipe

  • Puff pastry: Make sure the puff pastry dough is cold so that you can slice it easily without smashing it.
  • Nutella: If the Nutellla is too hard to spread, you can microwave it on half power for a few seconds.
  • Egg wash: Egg wash makes sure the pastry is shiny and golden brown and helps sanding sugar stick to the twists

How to Store

  • Serve: These pastry twists will last up to a week in a storage container for up to a week.
  • Store: If you store them in the refrigerator, you’ll extend the freshness of the twists for up to 2 weeks.
  • Freeze: These twists are able to be frozen in a freezer-safe storage bag or container for up to 3 months. 

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Variations

  • Chocolate: For even more chocolate goodness, add chocolate shavings or dark chocolate chips to the Nutella spread or drizzle chocolate over the top once done baking.
  • Nuts: Sprinkle crushed or chopped hazelnuts or slivered almonds to the Nutella filling.
  • Espresso: Mix in 1-2 tablespoons of espresso to your spread. The coffee enhances the chocolate flavor. 
  • Spread: Add in a fruit jam to the spread like strawberry or raspberry. 

More easy treats made with puff pastry!

Collage of baked twists and unbaked twists.

These photos were used in previous versions of this post:

Baked twists in a red paper lined basket close up
Pile of baked twists in red paper lined basket.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am going to make these tomorrow with my granddaughter but may I say that the advertisements you have on your site are obliterating the recipe and makes it hard to read and follow.
    Thanks for posting this recipe.

  2. Took these to brunch this morning, they were a big hit! Question: Pepperidge Farm puff pastry instructions say to bake at 400. Your instructions say 350, I split the difference and baked at 375. Is there a reason for the difference in temperature?

    1. What a great question! How did they turn out for you? I baked at 350 degrees and they were yummy!

    1. I’m not sure I understand your question, I apologize.
      This recipe encourages you to use puff pastry dough to save time. It generally comes frozen from the store so you will need to thaw the dough (but still needs to be cold) to assemble the twists.
      If you would like to freeze the twists for a future event or for leftovers (if there are any!), these twists are able to be frozen in a freezer-safe storage bag or container for up to 3 months. 

      1. Went to make them but out of Nutella! Had a jar of biscoff spread so made them with it. They were a big hit made big tray of 50 not one left ??

  3. Really long. I cut them in half almost would do 3rds. Very good though. I added heath bar crunch to Nutella.
    I think I’ll frost them with a burned butter frosting.

  4. These were so simple and turned out delicious! My twists weren’t the prettiest but didn’t matter at all the whole family loved them. I added chopped almonds to mine x

  5. These turned out SO good!! We are huge Nutella fans and wanted to try these twists… they taste amazing and they look so beautiful too!