Desserts · Part 3 of 3: Tips & recipe card

Cherry Nutella Braided Puff Pastry Strudel with Chocolate and Hazelnuts Tips, FAQ & printable recipe

Name: Cherry Nutella Braided Puff Pastry Strudel with Chocolate and Hazelnuts
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 sheet store-bought puff pastry, thawed; 1 cup pitted dark cherries, halved if large; 1/2 cup hazelnuts, toasted and chopped; 2 oz chocolate bar, chilled, for grating; 1/2 cup Nutella-style hazelnut spread; 1 large egg, beaten with 1 tbsp water, for egg wash; powdered sugar, for dusting, to taste; melted chocolate, for drizzling, to taste

By Clara Weller · Nov 11, 2026

Sliced cherry Nutella strudel served warm with cherries and hazelnuts visible through the braid

Prep: 25 min
Cook: 25 min
Total: 1 h
Serves: 8

Includes 10 min resting

Tips for success

Keep the puff pastry cold right up to the moment you braid it. If the sheet softens while you work, slide the board into the refrigerator for ten minutes. Cold layers puff higher in the oven and keep the braid neat.

Grate the chocolate just before you fill the strudel so the shavings stay fine and separate. Pile them loosely over the Nutella rather than packing them down, so they melt into thin ribbons of chocolate as the loaf bakes and rests.

Variations

Vanilla Cherry Version: Stir a teaspoon of vanilla extract into the Nutella before spreading it. The vanilla softens the chocolate note and brings out the sweetness of the dark cherries, giving the braid a rounder, more rounded flavor.
Almond Crunch: Replace the hazelnuts with toasted sliced almonds, scattered over the filling. The almonds add a lighter, toasty crunch that contrasts with the soft cherries and smooth spread.
Extra Chocolate: Add a second grating of chocolate over the cherries before folding the strips. The extra shavings melt into the filling and leave more visible chocolate ribbons in each slice of the braid.
Orange Zest Finish: Mix finely grated orange zest into the powdered sugar for dusting. The bright citrus aroma lifts the rich filling and gives the finished strudel a fresh, fragrant top note.

Storage and make-ahead

Fridge: Refrigerate covered leftovers for up to three days, then warm slices gently before serving.
Freezer: Freeze the shaped, unbaked braid on its tray for up to one month, then bake from frozen with a few extra minutes.
Reheat: Warm slices in a 325°F (165°C) oven for about 8 minutes until the pastry crisps again.

Store leftover strudel loosely covered at room temperature for up to one day, since the pastry is best while it is still crisp and flaky. Keep it in a single layer in an airtight container once it has cooled completely.

If you need to keep it longer, refrigerate it covered for up to three days, then warm slices gently in a low oven to bring back some crispness. Avoid stacking the slices, which softens the pastry and blurs the glossy finish of the egg wash on the surface.

You can shape the braid up to a few hours ahead. Assemble it on the lined tray, cover it loosely and keep it refrigerated until you are ready to brush it with egg wash and bake. Do not fill the pastry and leave it for longer, because the cherries release juice and soften the layers.

Chilling the shaped loaf for about 20 minutes before baking helps the pastry hold its shape and puff evenly in the oven. Dust with powdered sugar and drizzle with melted chocolate only after baking and cooling, so the sugar stays white and the chocolate stays glossy.

Serving ideas

Serve the strudel warm, cut into thick slices with a sharp knife. The warm Nutella and grated chocolate are at their best just after baking, and the cherries and hazelnuts show clearly through the braid.

A simple cup of coffee or a glass of cold milk pairs well with the richness of the filling and the buttery pastry, and a spoonful of softly whipped cream can be added on the side for contrast.

For a relaxed dessert table, arrange the strudel on a wooden board and dust it generously with powdered sugar just before the guests arrive. Let people help themselves, so the slices stay neat and the braid stays visible.

Because the filling is sweet and the pastry rich, a small portion goes a long way, and it works equally well after a family dinner or as a centerpiece for a weekend brunch.

Frequently asked questions

Can this strudel be made ahead of time?

Yes, you can shape the braid a few hours in advance and keep it covered in the refrigerator on its lined tray. Brush it with egg wash just before baking. Avoid filling the pastry and waiting too long, because the cherries release juice and soften the layers, which makes the braid harder to lift and less crisp when baked. Dust with powdered sugar and drizzle with melted chocolate only after the strudel has baked and cooled.

What is the best puff pastry to use for this recipe?

An all-butter puff pastry sheet gives the best flavor and the most visible flaky layers. Keep it cold until you are ready to cut it, and thaw it in the refrigerator rather than on the counter. Cold pastry holds its shape when braided and puffs evenly in the oven. Check the label before buying, since some frozen sheets are made with vegetable fat and taste less rich, though they still work in the recipe.

Can you use fresh cherries instead of dark cherries?

Fresh dark cherries work well, provided they are pitted and patted dry. Halve any large cherries so the filling distributes evenly. Jarred sour cherries are also a good option when fresh cherries are out of season. Drain them thoroughly and pat them dry before adding them to the filling, because excess liquid can soften the pastry and make the braid less crisp during baking.

Why does the filling leak out of the braid?

Filling usually escapes when the center is overfilled or the strips are folded loosely. Use a modest line of Nutella and a light layer of cherries and hazelnuts, then pinch the ends of each strip firmly as you braid. Tucking the ends under the loaf also helps seal the filling in. If a small gap appears, press it closed with your fingers before brushing the surface with egg wash.

How do you know when the strudel is fully baked?

The strudel is done when the pastry is puffed, deep golden and feels firm and crisp at the edges, with no pale or doughy patches in the thick sections of the braid. The filling should be hot through the center, and the cherries should look soft and glossy. If any section still looks pale, return the tray to the oven for two or three more minutes, checking closely so the surface does not darken too much.

Recipe card

Cherry Nutella Braided Puff Pastry Strudel with Chocolate and Hazelnuts

Prep 25 minCook 25 minRest 10 minTotal 1 hServes 8

Golden braided cherry Nutella puff pastry strudel dusted with powdered sugar on a wooden board

Ingredients

1 sheet store-bought puff pastry, thawed
1 cup pitted dark cherries, halved if large
1/2 cup hazelnuts, toasted and chopped
2 oz chocolate bar, chilled, for grating
1/2 cup Nutella-style hazelnut spread
1 large egg, beaten with 1 tbsp water, for egg wash
powdered sugar, for dusting, to taste
melted chocolate, for drizzling, to taste

Instructions

Heat the oven to 400°F (200°C) and line a metal baking tray with parchment paper. Unroll the thawed puff pastry on a wooden cutting board. Spread the pitted cherries and the toasted chopped hazelnuts in small bowls nearby, then grate the chilled chocolate over the board with a box grater until fine curls and shavings pile up.
Using a long sharp knife, cut the pastry lengthwise down the center, leaving a strip of about 3 inches in the middle. Make diagonal cuts about 1 inch apart along both sides, so you end up with even strips that can be folded over the filling.
Spread the Nutella down the center strip of the pastry. Scatter the cherries, the chopped hazelnuts and the grated chocolate over the spread, keeping the filling in a neat line so it stays inside the braid.
Fold the strips over the filling one after another, alternating from each side so they cross over one another. Pinch the ends together, then carefully lift the braided loaf onto the lined metal baking tray.
Beat the egg with 1 tablespoon of water. Brush the whole surface of the braid evenly with the egg wash using a silicone brush, covering the top and the sides for an even golden color.
Bake the strudel on the middle rack for about 25 minutes, until the pastry is puffed, deep golden and flaky. Check that the center of the filling is hot and the cherries have softened. Let it rest on the tray for about 10 minutes before slicing.
Dust the cooled strudel with powdered sugar and drizzle melted chocolate over the top. Slice it crosswise and serve warm, so the cherry and hazelnut filling shows through the braided layers.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories: 480
Protein: 7 g
Carbohydrates: 49 g
Fat: 29 g
Fiber: 3 g
Sugar: 30 g
Sodium: 260 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.