Easy Hazelnut Nutella Puff Pastry knots recipe
Attention all pastry lovers! If you’re a fan of flaky, buttery, and delectable baked goods, (or a Nutella fan) then this easy recipe is perfect for you! Imagine biting into crunchy yet soft and buttery hazelnut Nutella puff pastry knots, filled with the deliciousness of Nutella and hazelnuts in every bite. The best part? It only requires four ingredients! Yes, you read that right, only four ingredients!
Whether you’re looking to impress your guests with a fancy brunch or indulge in a sweet treat for yourself, this easy hazelnut Nutella Puff Pastry recipe is the answer.
Don’t let the simplicity of the recipe fool you; the combination of the rich and creamy Nutella with the nutty and crunchy hazelnuts will leave your taste buds wanting more. Get ready to create a pastry masterpiece that is sure to impress.
I love making my recipes from scratch, but there are some times that practicality is called for -and appreciated! so in order to keep a maximum of four ingredients for this recipe, I used store bought puff pastry. If you’re a pastry purist, feel free to use homemade puff pastry for this recipe!
Ingredients you’ll need for these flaky pastry knots
There’s only four simple ingredients you’ll need for these puff pastries:
- Store bought Puff Pastry. Using store-bought puff pastry is a fantastic shortcut for making easy and delicious desserts. It saves you time and effort without sacrificing taste and texture. Plus, it ensures consistency and reliability in your baking.
- Nutella or any other hazelnut spread. This ingredient is a game-changer when it comes to adding flavor and richness to your puff pastry. It’s creamy, nutty, and sweet, which pairs perfectly with the buttery and flaky layers of the pastry.
- Hazelnuts. Adding chopped hazelnuts to your puff pastry recipe is a wonderful way to introduce a delightful crunch and nuttiness to your dessert. The hazelnuts complement the hazelnut spread, enhancing the overall flavor and texture. You can toast them beforehand for extra flavor and aroma.
- Granulated sugar. Sprinkling granulated sugar on top of your puff pastry adds a lovely sweetness and shine to your dessert. It also creates a crispy and caramelized crust that’s irresistible. Be sure to sprinkle it evenly for a consistent look and taste.
Take a look at the bottom of the post for the full recipe on the recipe card.
Substitutions for these Nutella puff pastry swirls
- Substitute the Nutella for raspberry jam or strawberry jam for Hazelnut Raspberry or Strawberry Puff Pastry Knots
- Add nut butters instead of the chocolate spread. Either peanut butter, almond butter, cashew butter or any nut butter of your choice!
- Substitute the granulated sugar for powdered sugar for a different look and feel
- Include a couple of teaspoons of orange zest instead of the hazelnuts for an Orange Chocolate flavor
- Add a drizzle of Nutella on top instead of the granulated sugar
How to make these Nutella pinwheels
Here’s a how-video for more detailed instructions on how to make these!
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface
- Spread Nutella or any other hazelnut spread on the surface of the puff pastry with the back of a spoon.
- Sprinkle the chopped hazelnuts over the spread, making sure to distribute them evenly.
- Add the second sheet of ready-rolled puff pastry sheet on top and press down gently to seal the Nutella and hazelnuts inside.
- Grab a pizza cutter and slice the dough into long strips. Then, take two of those strips, tie them into a knot shape, and seal the ends with a bit of water. Repeat this step until all of the pastry dough has been used up.
- Place the twisted pastry knots onto the prepared baking sheet, leaving enough space between each to allow for expansion during baking.
- Bake in the preheated oven for 15 minutes or until the pastry is golden brown and crispy.
- Remove from the oven, sprinkle some granulated sugar on top of each knot and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
- Serve the warm or at room temperature, and enjoy!
There you have it! With just a few simple steps, you can make delicious hazelnut Nutella puff pastry twists that are sure to impress your friends and family. Don’t be afraid to experiment with different flavors and toppings to make this recipe your own.
How to store your flaky puff pastry
Baked and filled pastries are better enjoyed the same day they’re baked -although I don’t think that will be a problem!-, and they do not refrigerate well.
You can freeze your unbaked and filled pastries in an air tight container for up to 6 weeks. When ready to bake, pop them in the oven straight out of the freezer increasing 1-2 minutes the baking time.
Puff pastry doesn’t rise or becomes soggy: This could be due to not properly thawing the pastry or overhandling it, causing the butter to melt. Make sure to follow the package instructions for thawing and handle the pastry gently. Also, avoid baking the pastry on a humid day as it can absorb moisture from the air, resulting in sogginess.
The Nutella is oozing out of the pastry: This could be because too much Nutella was used or it was not spread evenly. Next time, use less Nutella and spread it evenly.
The twists are not holding their shape: This could be because the twists were not twisted tightly enough or the ends were not sealed. Twist the pastry more tightly to ensure they hold their shape and seal the ends with a bit of water.
Puff pastry turns too dark or burns: This may be due to baking at too high of a temperature or for too long. Follow the recipe instructions and keep a close eye on the pastry while baking. Cover the twists with foil if they start to get too dark.
Here are some similar recipes in case you are looking for something else to bake!
French Grape and Brie Pastry Pockets
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Hazelnut Nutella Knots
- Store bought Puff Pastry 17.3 oz, 2 sheets
- 1/4 Cup Nutella
- 1/4 Cup hazelnuts chopped
- Granulated sugar for sprinkling on top
- Pre-heat oven to 400 F and prepare 2 baking sheets with parchment paper. Set aside
- Unwrap pastry, if it's too cold and starts to crack let it come at room temperature for a few more minutesStore bought Puff Pastry
- Place the first sheet of pastry over the counter and spread Nutella evenly, making sure it goes right into the edges. Sprinkle with hazelnuts on top. Cover with the second sheet of pastry, making sure everything is evenly covered. You should have one neat rectangle with two layers, and the filling should be between both of them1/4 Cup Nutella, 1/4 Cup hazelnuts
- With a pizza cutter wheel or a knife, cut the dough into 1/4 inch wide strips, twist two strips together and roll them into a knot (watch enclosed video), wet the end of the strips with water and "stick" them to the bottom of the knot
- Place them in prepared baking sheets 1.5 inches apart and bake for 15 minutes or until golden. Let them cool completely, sprinkle with sugar and enjoy!Granulated sugar for sprinkling on top
Hiya!! I just made these and have to say they are divine!! However, your nutrition doesn’t seem to be correct. Your recipe yielded 12 pieces but the calories per piece are 200 not 55 as you’ve mentioned, not sure why ♀️
Hi Virginia! I’m glad you liked them!
I’ve double checked the calories and Nutritionix gives that amount again and again, I just write the amount of servings and it’s supposed to do the calculations automatically (I can’t write it manually); I guess it would depend on the amount of calories from the pastry you bought, divide that by 12 along with the Nutella and the hazelnuts