These Nutella puff pastry twists are the perfect treat for breakfast, brunch or a snack. With just 4 ingredients, in no time at all, these incredibly easy Nutella pastries are totally addictive.
For best results, always weigh ingredients where a weight is provided
Equipment
Baking sheet
Sharp knife
Instructions
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.
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Notes
If you have square puff pastry sheets, you'll need 1 ½ sheets or use a scant ¼ cup of Nutella per full square sheet that you use.
Always keep the puff pastry as cold as possible whilst still malleable.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.