This Nutella puff pastry dessert is simply divine and can easily be made in bulk to serve at a party or any large gathering! The puff pastry is buttery and flaky and pairs perfectly with Nutella.
Nutella puff pastry
These Nutella puff pastry flowers are irresistible. Each bite reveals layers of flaky, buttery pastry and a gooey Nutella center. They’re quick to make and perfect for serving a crowd — or keeping to yourself.
If you love Nutella, this recipe will become a favorite. It uses just a handful of ingredients and a few simple techniques to create an elegant-looking pastry that’s surprisingly easy to prepare.
More puff pastry deliciousness:
- Strawberry puff pastry pinwheels
- Apple Danish with crumbs
- Mini lemon tarts in puff pastry
- Poppy seed rolls
Puff pastry desserts with Nutella
This recipe is extremely approachable. If you have a jar of Nutella and a sheet of puff pastry, you can make these. No advanced baking skills are required — just simple assembly and a short bake time.
What you need
Ingredients are minimal and likely already in your kitchen:
- 1 sheet puff pastry (store-bought or homemade)
- Nutella (about 5 tsp total for nine pastries)
- Peanut butter (optional, about 5 tsp total)
- 1 small egg + 2 tsp water (for egg wash)
- Icing sugar for dusting (optional)
You can skip the peanut butter if you prefer pure Nutella. The egg wash gives the pastries a beautiful golden finish.
How to make Nutella puff pastry flowers
Prepare the puff pastry
If your puff pastry is frozen, thaw it in the fridge overnight and bring it to room temperature for about 30 minutes before working with it. Preheat the oven to 400°F (about 200°C).
On a lightly floured surface or a piece of parchment, unroll the thawed sheet and use a sharp knife or pizza cutter to cut it into nine equal squares, roughly 4 inches each.
Make the egg wash
In a small bowl, whisk one small egg with two teaspoons of water until smooth. This will give the pastries a glossy, golden finish.
Assemble the flowers
Place each puff pastry square on its own 4-inch square of parchment. Brush the edges of each square lightly with egg wash. Spoon about 1/2 teaspoon of Nutella into the center of each square and, if using, top with 1/2 teaspoon of peanut butter.
Bring the four corners of the square toward the center and pinch them together. Repeat bringing the sides in so the pastry forms a small ball with the filling sealed inside. Flip the ball so the pinched folds are on the bottom and gently press it down to slightly flatten.
Use a sharp knife to cut eight slits from the edge toward the center, leaving a small uncut circle in the middle. Twist each segment 45 degrees in the same direction to form petals and expose the filling.
Place each prepared flower on a baking sheet, keeping them spaced so they don’t touch while baking.
Bake
Bake on the middle rack for about 12–15 minutes, until the pastries are puffed and golden brown. Ovens vary, so check at 12 minutes the first time you make them. Remove from the oven and let cool briefly before serving.
Decorating options
For a finishing touch, dust the pastries lightly with powdered sugar. You can also drizzle some melted chocolate or make a simple glaze by whisking powdered sugar with a little heavy cream and vanilla extract until smooth, then drizzle over the cooled pastries.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. To reheat and preserve flakiness, warm in a 200°F oven on a baking tray covered loosely with foil for about 10 minutes (from refrigerated). If reheating in the microwave, use short 20-second bursts with a damp paper towel over the pastry to avoid drying out the outer layers.
These puff pastry flowers are versatile — try different fillings like cream cheese and jam, raspberry and mini chocolate chips, or thin apple slices with caramel for new flavor variations. While Nutella and peanut butter are a favorite, feel free to experiment.
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Nutella puff pastry flowers
Ingredients
- 1 puff pastry sheet
- 1 small egg
- 2 tsp water
- 5 tsp Nutella (about 1/2 tsp per pastry)
- 5 tsp peanut butter (optional; about 1/2 tsp per pastry)
- Icing sugar for dusting (optional)
Instructions
- Thaw the pastry in the fridge overnight and bring to room temperature for 30 minutes. Preheat oven to 400°F (200°C).
- Whisk the egg with 2 teaspoons of water to make an egg wash.
- Cut the pastry sheet into nine 4″ squares.
- Place each square on a small parchment square. Brush edges with egg wash.
- Place about 1/2 tsp Nutella in the center of each square and top with 1/2 tsp peanut butter if using.
- Bring the four corners to the center and pinch, then repeat with the sides to form a small ball. Flip folded side down and press slightly to flatten.
- Cut eight slits toward the center without cutting all the way through. Twist each petal 45° in the same direction so the filling shows.
- Bake for 12–15 minutes until golden. Cool slightly before serving and dust with icing sugar if desired.
Notes
Try different fillings like cream cheese and jam, raspberries and chocolate chips, or apple slices with caramel. Store baked pastries in an airtight container in the fridge for up to 4 days.