Nutella Puffs Recipe
Light and flaky pastry puffs filled with rich Nutella spread that create the perfect balance of crisp exterior and creamy chocolate-hazelnut interior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet ready-made puff pastry (320g), thawed (or homemade puff pastry)</li><li class="ingredients-single-item">200g Nutella (chocolate hazelnut spread)</li><li class="ingredients-single-item">1 large egg, beaten for egg wash</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li><li class="ingredients-single-item">30g chopped hazelnuts, toasted (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Round cookie cutter (7cm/3-inch)</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by placing your Nutella in the refrigerator for about 30 minutes. Chilling the Nutella makes it thicker and easier to work with when filling the pastries, preventing it from running out during assembly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 200°C (fan 180°C/gas mark 6). Line a baking sheet with parchment paper. Take your puff pastry out of the refrigerator about 10 minutes before working with it - it should be cold but pliable. Cold pastry is crucial as the butter layers need to remain solid until they hit the hot oven, where they'll create steam and those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, gently roll out the puff pastry sheet to even out any creases. Using your circular cookie cutter, cut out 24 circles from the pastry. If needed, gather scraps and re-roll once (avoid multiple re-rolls as this will diminish the flakiness).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take the chilled Nutella and place about 1 teaspoon in the center of 12 pastry circles. Be careful not to overfill or spread the Nutella too close to the edges - leave about a 1cm border around the perimeter to ensure proper sealing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brush the edges of the filled pastry circles with beaten egg. This egg wash acts as "glue" to help seal your puffs. Place the remaining 12 pastry circles on top of the Nutella-filled ones, and gently press the edges with your fingers to seal. For an extra-secure seal, press the tines of a fork around the edges of each puff.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a sharp knife, cut a small X or slit in the top of each puff. This creates a vent that allows steam to escape during baking, preventing your puffs from bursting at the seams. Then brush the tops with the remaining egg wash, which will give your puffs that beautiful golden shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the prepared puffs to your lined baking sheet, spacing them about 5cm apart to allow room for expansion. For the best results, place the tray of assembled puffs in the refrigerator for 15 minutes before baking. This final chilling step ensures your pastry is properly cold, which is essential for maximum puff and flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-25 minutes, or until the puffs have risen substantially and turned a deep golden brown. Watch carefully in the last few minutes - puff pastry can go from perfectly golden to overbrowned quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack. The filling will be extremely hot, so resist the temptation to bite into them immediately! Dust with powdered sugar while still warm, and sprinkle with toasted hazelnuts if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature. These Nutella Puffs are best enjoyed fresh on the day of baking when the pastry is at its crispiest, but they can be stored in an airtight container for up to 2 days. To refresh them, warm in a 160°C oven for 5 minutes to restore some crispness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I chill Nutella before using it in pastries?
Chilling Nutella for about 30 minutes firms up its consistency, making it easier to portion and place on pastry without spreading. This helps create a neater filling that stays put during assembly and baking, preventing leakage and ensuring a clean seal between pastry layers.
Can puff pastry desserts be made ahead of time?
Yes, you can prepare these pastries up to the assembly stage and freeze them unbaked for up to a month. Simply place the assembled puffs on a tray until frozen solid, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to the baking time.
What's the secret to perfectly flaky chocolate-hazelnut pastries?
The secret to flaky chocolate-hazelnut pastries is keeping the puff pastry cold at all times before baking. This preserves the butter layers that create steam in the hot oven, resulting in that signature rise and flakiness. Also ensure proper sealing around the edges to prevent filling leakage.
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