Crispy Nutella Puff Pastry Twists in Fifteen Minutes Tips, FAQ & printable recipe

Tips for success

For a more polished look, sprinkle a few extra chopped hazelnuts on top of the egg-washed twists before they go into the oven.

This adds an additional layer of texture and visual appeal that makes the pastries look like they came straight from a gourmet bakery. If the sugar darkens too quickly, loosely tent the baking sheet with aluminum foil for the final few minutes of baking.

If you find the twists are spreading too much, you can chill the shaped twists on the baking sheet for ten minutes before putting them in the oven.

This helps the butter firm up again, which encourages the pastry to rise vertically rather than spreading horizontally. A cold pastry hitting a hot oven is the secret to the best possible rise and the most pronounced, flaky layers every time.

Variations

• Cinnamon Sugar Twist: Replace the hazelnut spread with a thin layer of softened butter and a generous sprinkle of cinnamon and granulated sugar. The result is a fragrant, classic pastry that pairs perfectly with morning coffee.
• Fruit Jam Twist: Swap the hazelnut spread for a high-quality raspberry or apricot jam. The tart fruit flavor cuts through the richness of the butter in the pastry, offering a bright and refreshing alternative.

Storage and make-ahead

Fridge

Not recommended; storage at room temperature is preferred to maintain crispness.

Freezer

Freeze unbaked, shaped twists on a tray, then transfer to a freezer bag for up to one month. Bake directly from frozen, adding two minutes to the cook time.

Reheat

Reheat in a preheated oven at 350°F (175°C) for five minutes to restore the original crispness. Avoid using a microwave, which will make the pastry soggy.

Store any leftover twists in an airtight container at room temperature for up to two days. While they are best enjoyed fresh from the oven, you can maintain their quality by keeping them in a cool, dry place. Avoid storing them in the refrigerator, as the humidity can cause the puff pastry to lose its crisp, shattered texture and become soft or chewy over time.

You can prepare the twists up to the point of cutting and twisting, then place the tray in the refrigerator for up to four hours before baking. This is a great way to prepare for guests. Simply brush with the egg wash just before placing them into the preheated oven. Do not assemble too far in advance, as the moisture from the spread will eventually soften the dough.

Serving ideas

Serve these twists warm, ideally within thirty minutes of baking, to enjoy the maximum contrast between the crispy exterior and the molten chocolate center.

They are excellent when served alongside a hot cup of coffee or tea, making them a sophisticated yet simple addition to a brunch spread or a mid-afternoon snack. Dusting them with a fresh layer of powdered sugar just before serving adds a lovely visual touch.

For a decadent dessert, serve the warm twists with a small bowl of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream. The temperature contrast between the warm, chocolatey pastry and the cool, creamy accompaniment is delightful.

Arrange them on a platter so guests can easily pull them apart, as these pastries are designed to be enjoyed by hand and shared among friends and family.

Frequently asked questions

Recipe card

Crispy Nutella Puff Pastry Twists in Fifteen Minutes

Prep 5 minCook 15 minTotal 20 minServes 12

Ingredients

• 2 sheets all-butter puff pastry, thawed
• 1/2 cup hazelnut chocolate spread, warmed
• 1/4 cup chopped toasted hazelnuts
• 1 egg, lightly beaten for egg wash
• 1 tbsp powdered sugar, for dusting

Instructions

1. Place one sheet of thawed puff pastry on a clean surface. Spread the warm hazelnut chocolate spread evenly over the entire surface, leaving a thin border at the edges. Sprinkle the chopped toasted hazelnuts over the spread. Place the second sheet of puff pastry directly on top to create a sandwich.
2. Using a sharp knife, cut the pastry stack into equal strips. Carefully lift each strip and twist it several times to create the spiral shape. Arrange the twists on a parchment-lined baking sheet, ensuring there is enough space between each one to allow for expansion while baking.
3. Lightly brush the top of each twisted pastry with the beaten egg. Bake in a preheated oven at 400°F (204°C) for fifteen minutes until the pastry is puffed and golden brown. Remove from the oven and dust with powdered sugar before serving warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

280

Protein

4.5 g

Carbohydrates

22 g

Fat

19 g

Fiber

1.5 g

Sugar

10 g

Sodium

180 mg

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