Once you have one of these Nutella puff pastry twists, you’ll be craving another and another. The perfect little snack treat with a cuppa, they’re so simple.
- Addictively yum! Crispy layers, crunchy, buttery and chocolatey!
- Only 4 ingredients.
- Seriously easy to make – just 10 minutes effort.
- Can be made ahead.
- Perfect for brunch, breakfast or just a sweet snack with a cuppa.
There are just so many reasons to love these easy Nutella twists. Being so quick means you can make them any time, even first thing Sunday morning for brekky or brunch. You can even make them in advance.
The texture, the flavour – they have it all – and they also aren’t sickly sweet which is perfect first thing in the morning. They stay fairly crisp to the next day and are almost as good eaten cold as they are warm. A light scattering of sugar gives them a slight crunch and adds a touch of sweetness.
Want to have a go at making your own flaky pastry? Try these Nutella hand pies (which, incidentally, you can make with puff pastry too).
Table of contents
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Ingredients you’ll need
4 ingredients! You heard right, just 4 is all you need.
Detailed quantities and instructions in the recipe card below.
- Puff pastry: I always have puff pastry on hand in the freezer. Use an all butter puff pastry and the best you can afford for the best flavour. I love using Carême puff pastry. It costs a little more but gets such a gorgeous texture and has great flavour. For this recipe for 15 Nutella twists, you’ll just need one pack (1 sheet of 375g). If using square sheets of puff pastry, you’ll need 1 ½ sheets.
- Nutella: I’m guessing you’re here because you love Nutella – that gorgeous flavour combination of hazelnuts and chocolate. You could use other spreads too though like your favourite jam, peanut butter, Biscoff spread or other nut spreads. Also, you can swap the Nutella for another chocolate hazelnut spread.
- Egg: We use just one egg yolk to give these puff pastry twists a gorgeous golden baked finish.
- Demerara sugar: Demerara sugar (very similar to Turbinado sugar in the US) is big crunchy granules of golden cane sugar. You could use larger ones for more serious crunch, like coffee crystals or just use granulated sugar. I don’t recommend leaving this off. Puff pastry is not generally sweet so you’ll need just a little sweetness to add to the Nutella. Also, it adds a wonderful texture.
Feel free to dust them with some icing sugar / powdered sugar at the end too.
How to make Nutella puff pastry twists (step-by-step)
Detailed quantities and instructions in the recipe card below.
- Fill the pastry: Start by laying out your sheet of pastry and, with the long side facing you, spread the Nutella over the closest half leaving just 1-2 cm clear closest to you. Now fold the far side, over the side closest to you, so that you’re folding the pastry in half into one long piece.
- Cut and shape: Use a sharp knife to cut the pastry into roughly 1 inch sticks. Take one of the pieces and, with one end in each hand, twist 2-3 times.
- Top and chill: Place the Nutella twists on a baking tray about 2 inches apart and brush them with egg wash. Sprinkle over the sugar and chill in the freezer, if possible, for 15 minutes.
- Bake: Bake the pastries until golden and serve.
These Nutella pastries can be eaten straight from the oven or at room temperature.
You can serve these up in so many ways. On their own, they’re great as a snack or for breakfast or brunch. You could also serve them as dessert with a little melted chocolate drizzled over the top or with a scoop of ice cream on the side.
Important! Always keep the pastry as cold as possible. Don’t take it out of the fridge until you’re ready to assemble.
Tips and tricks
- Use quality pastry: It’s worth paying a little extra for good quality all-butter puff pastry as you’ll get the best flavour, rise and texture.
- Make sure your pastry stays cold: Thaw the pastry overnight in the fridge and keep it there until the moment you’re ready to assemble. This helps it rise nicely.
- Work quickly: All butter puff pastry does tend to thaw and soften quickly but you’ll get a better rise from pastry that stays cold.
- Don’t skip the sugar coating: The crunchy sugar on top adds a little sweetness (puff pastry itself is not sweet) but more importantly it adds a wonderful crunch.
- Chill them: Chilling the puff pastry twists in the freezer for 15 minutes before baking, helps them to keep their twist shape better.
You can make a number of flavour variations to these. You can use another chocolate spread, peanut butter or other nut butters, Biscoff spread or your favourite jam (raspberry jam is amazing) or fruit curd.
Try adding a little orange zest to give you a choc orange twist.
Yield and storage
This recipe makes 15 Nutella puff pastry twists.
Make ahead: You can prepare your Nutella twists right up until the point they are to go into the oven, then freeze for another time. Let them freeze first on a tray until solid, then transfer them to an airtight container with baking paper between them. The baking paper will make it easy to just take a few as you want them.
Leftovers: Store leftovers in an airtight container at room temperature. They will stay fairly crispy for 1-2 days. You can reheat them in the oven for 10 minutes at 180C (160C fan) / 350F.
More recipes you’ll love
- Croissant French toast casserole
- Chocolate puff pastries
- Nutella hand pies
- Nutella star bread
- Puff pastry blueberry turnovers
- Puff pastry cherry strudel
- How to make Danish pastry – try making your own Nutella danishes!
Did you try this Nutella puff pastry twists recipe?
Leaving a rating and comment below the recipe is so helpful!
- 1 rectangular sheet of puff pastry (375g) (notes)
- ⅓ cup Nutella
- 1 egg yolk mixed with 1 teaspoon milk or water
- 1 tablespoon demerara sugar (turbinado sugar)
For best results, always weigh ingredients where a weight is provided
- Let the puff pastry thaw in the fridge overnight. Keep it in the fridge right up until you’re ready to use it.
- Preheat the oven to 200C (180C fan) / 395F. Line 2 large baking sheets with baking paper.
- Whisk together the egg yolk and milk and set aside with a pastry brush ready to go.
- Lay out the puff pastry sheet with the longest edge facing you. Find the centre line by folding the far long edge toward you to meet the closest long edge and press just a little in the centre. Open it out again.
- Spread the Nutella over the half closest to you leaving about 1cm of puff pastry bare along the closest long edge.
- Fold the top half of the pastry over the bottom half again.
- Use a sharp knife to cut 15 roughly 1 inch wide strips.
- Pick up the first strip and holding one end in each hand, twist 2-3 times.
- Place them onto the prepared baking trays about 2 inches apart, pressing the ends down against the tray as you do.
- Brush the exposed puff pastry with the egg wash, then scatter the sugar evenly over them.
- Chill in the freezer for 15 minutes. This step is optional but helps the twist keep their twist shape.
- Bake for 18-20 minutes until golden brown and puffed.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
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