This puff pastry dessert is ready in 30 minutes, and you need only three ingredients! Flaky pastry is filled with delicious Nutella and topped with crunchy sliced almonds.
Here is another easy dessert with puff pastry. By now, you can tell that I love puff pastry so much. It’s so versatile and so delicious. It’s a showstopper at every family gathering.
But when you combine Nutella and puff pastry, that’s the perfect puff pastry dessert!
Hey pastry lovers! We highly recommend trying our delicious apple puff pastry turnovers or puff pastry pinwheels if you want something sweet and scrumptious. Give them a taste and tell us your thoughts – we’re sure you’ll love them!
If you want to make homemade candy, give this delicious walnut brittle a try.
Ingredients
- Puff Pastry: You will need two sheets of puff pastry. As always, my favorite pastry that I am using is Pepperidge Farm puff pastry sheets.
- Nutella: We need softened Nutella since it will be easier to spread out on the pastry. In combination with pastry, this dessert will be so flaky and yummy.
- Sliced almonds: I used sliced almonds. When sprinkling the top of each pastry pinwheel, I crushed those sliced almonds with my fingers. You can add any other nuts you prefer.
See recipe card for quantities.
Instructions
This puff pastry dessert with Nutella is such a treat! Also, it’s so easy to prepare as well. Let’s dive right into it.
Step 1: Thaw pastry sheets at room temperature for 40 minutes or until easy to handle. Then, preheat the oven to 400 Fahrenheit.
Step 2: Lightly dust the work surface with flour and unfold the pastry. Roll the dough out slightly larger than the original size (approximately 10×10 inches).
Step 3: In a microwave-safe bowl, put Nutella and heat for 20 seconds in 10 seconds intervals. Take one-third of a cup of Nutella and spread it evenly on the pastry sheet.
Step 4: Start rolling the pastry until you have a cylinder. Then, measure the slices with your fingers and mark the dough, but not cutting through. Each piece will be about two fingers wide.
Step 5: Take the dental floss and cut each slice. That way, we avoid smooshing and tearing the dough.
Step 6: Transfer the pastry slices onto the parchment-lined baking sheet. Repeat the process with the second pastry sheet. Make room around each pastry pinwheel since they will expand as they bake.
Step 7: Sprinkle the sliced almond on top of each pastry.
Step 8: Bake for 20-22 minutes until the pastry is slightly golden. Let cool for a few minutes – Nutella will be very hot. Enjoy!
Storage
These are the best if you eat them warm, but put them in the air-tight container on the counter if you have any leftovers. They usually disappear the first day, but you can always reheat them in the microwave in 10 seconds internals. The pastry might not be as flaky as the first day, but it will still be delicious.
More Dessert Recipes You’ll Love
- Puff Pastry Pinwheels
- Apple Puff Pastry Turnovers
- Summer Raspberry Cake
- Walnut Strudel
- Easy Dark Chocolate Truffles
Related
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Recipe
Puff Pastry Dessert
Ingredients
- 2 sheets puff pastry
- ⅔ cup Nutella (softened)
- 1 tablespoon sliced almonds
Instructions
- Thaw pastry sheets at room temperature for 40 minutes or until easy to handle.
- Preheat the oven to 400 Fahrenheits.
- Lightly dust the work surface with flour and unfold the pastry. Roll the dough out to be just slightly larger than the original size (approximately 10×10 inches).
- In a microwave-safe bowl, put Nutella and heat for 20 seconds in 10 seconds intervals. Take one-third of a cup of Nutella and spread it evenly on the pastry sheet.
- Start rolling the pastry until you have a cylinder. Then, measure the slices with your fingers and mark the dough, but not cutting through. Each piece will be about two fingers wide.
- Take the dental floss and cut each slice. That way, we avoid smooshing and tearing the dough.
- Transfer the pastry slices onto the parchment-lined baking sheet. Repeat the process with the second pastry sheet. Make room around each pastry pinwheel since they will expand as they bake.
- Sprinkle the sliced almond on top of each pastry.
- Bake for 20-22 minutes, just until the pastry is slightly golden. Let cool for a few minutes – Nutella will be very hot. Enjoy!
Notes
- Dental floss is the best way to slice the pastry dough. Make sure to use the floss without any flavor. The floss slides cleanly through the dough, without smooshing and tearing.
- Don’t go overboard with Nutella. It’s tempting to put more than one-third of a cup per pastry sheet but trust me, it will be plenty.
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