Nutella Puff Pastry Swirls Recipe

Nutella puff pastry swirls on a serving board.

5 from 2 votes

Nutella Puff Pastry Swirls Recipe

Flaky pastry twisted together with chocolatey hazelnut spread creates these delicious and easy 3-ingredient Nutella puff pastry swirls that are perfect for a simple holiday dessert or date night treat.

Servings swirls

Prep Time 10

Cook Time 20

Cool Time 10

Total Time 40

Equipment

Muffin tin
Rolling Pin
Bench knife
Sharp chef's knife
Cooling rack

Ingredients

1 sheet frozen puff pastry thawed
5 ounces Nutella
½ tablespoon butter melted

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and lightly grease the wells of a muffin tin.
Roll out the puff pastry on a sheet of parchment paper. Use a rolling pin to shape it into a roughly 10 by 10 inch square.
Spread an even layer of Nutella onto the puff pastry. Leave a about a quarter inch border on one of the edges for sealing; otherwise go all the way to the other 3 edges.
Roll up the pastry tightly, going towards the bare edge. Use the bare edge to seal the pastry shut.
Using a sharp knife, cut the pastry into 8 equally sized rounds. Start by scoring the roll to help make sure you get even cuts.
Place each swirl into the greased miffin tin, then brush the tops with melted butter.
Bake for 20 minutes or until golden brown and flaky.
Gently release them from the pan with a spoon or knife and transfer to a cooling rack (be careful, they’re hot), then let cool for about 10 minutes before serving.

Notes

Puff pastry - We like to use the Pepperidge Farm frozen puff pastry sheets for this recipe, but any brand will work. You can buy them whenever (perfect for getting ahead on your holiday baking shopping!) and then thaw the sheets on the counter for about 30 minutes before using.

Handling the puff pastry - We have a few tips for this:

Work on parchment paper so the pastry doesn’t stick to your work surface.
If the pastry is super floury, brush some off before spreading the Nutella. This will help the Nutella stick better.
Use a bench knife to help roll the pastry up if it’s stuck to the parchment at all.
Make sure to slice the roll with a gentle sawing motion, not a pressing motion, so you don't squish the layers of puff pastry.

How to get even cuts - Before cutting the pastry, start by scoring it at the halfway point. Then, score each half in half. Do that one more time, and you should end up with 7 score marks that are all equal distances apart.

Author: Nicole & Alex Langdon

Calories: 271kcal

Course: Dessert

Cuisine: American

Diet: Vegetarian

Nutrition