Bless up for store-bought puff pastry! A single sheet provides so many opportunities for delicious things, from sweet to savory. This is my recipe for Nutella-filled puff pastry twists that take no time to make, look cute AF, and obviously taste great because anything with Nutella and butter will always taste great.

If you’ve never worked with or even bought puff pastry before, all good! Here are some notes on what to do:

Puff pastry is available in the frozen section alongside phyllo dough and pie crusts. You canNOT substitute those things for puff pastry though.
Because puff pastry has so much butter in it, you want it to be as cold as possible when using it. Keep in the freezer, and move it to the fridge one day before you plan on cooking.
If the puff becomes unwieldy to handle because it goes soft, stick it in the freezer for 5-10 minutes to firm up. Do this as many times as you need to do keep it cold!
You can make these Nutella puff pastry twists ahead of time and stick them in the freezer until you’re ready to bake. Remove from freezer, brush with the honey wash, and bake! No need to defrost them, but bake time will be a few minutes longer.

My IGTV reviews these tips along with the demo of how to make these. Puff pastry seems to be available in stores the last I checked, so hopefully you can find yourself some and make these!

Nutella Puff Pastry Twists

Created by Shikha on April 12, 2020

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Prep Time: 20m
Cook Time: 20m
Total Time: 40m

Serves: 10
Yield: 8-10 twists

Ingredients

1 sheet store-bought puff pastry, thawed in the fridge the day before
1/4 cup Nutella
3 tablespoons honey
1 tablespoon water

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper or a Silpat.
Place thawed puff pastry on the Silpat or parchment paper that you cut out, and roll into a 14\" rectangle; it should be about 1/8-inch thick.
Use a pizza cutter or serrated knife and cut dough in down the middle so you have two large pieces.
On one of the halves, use an offset spatula or a small spoon to spread the Nutella evenly, making sure to reach all the way to the ends. Carefully lift the second half and place on top.
Place the Silpat/parchment paper on your baking sheet and pop the entire thing in the freezer for 5-10 minutes. You want it to be very cold but still pliable, not completely frozen. In case it freezes too much, let it sit at room temperature until you can handle it without it cracking.
In the meantime: in a small bowl, mix honey with water and microwave until it has a thin consistency, about 6-8 seconds. Set aside.
Remove from freeze and trim the sides so all sides match up evenly. Then slice the pastry into 8-10 strips.
Starting from the middle, use both hands to tightly twist dough to the ends. Place on prepared baking sheet, and gently press down on the middle and on the ends to make sure the coils are tight; otherwise they will unravel during baking.
Repeat with all the strips. Stagger strips on the baking sheet so they have room to bake up.
Use a pastry brush or your finger to cover the strips with the honey/water mixture. Make sure the tops and sides are covered evenly.
Bake for 16-20 minutes until pastry is a deep golden color. Do NOT open during this time or the strips will deflate! Use the oven light to check on them.
Once done, let them sit on a wire rack on a counter, NOT on top of the oven. Wait for 5-10 minutes before serving.

Nutella Puff Pastry Twists

Ingredients

Instructions

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