Nutella puff pastry twists are the ultimate easy chocolate dessert when you want something golden, flaky, chocolatey, and seriously impressive without spending hours in the kitchen.
There is something wonderfully European-inspired about the combination of crisp laminated pastry and creamy chocolate-hazelnut filling. It feels like something you would pick up from a beautiful little bakery with your morning coffee, yet this homemade version is ridiculously simple.
I love recipes like this because they give you that “I really baked today” feeling without the complicated dough, specialist equipment, or long ingredient list.
You need just a handful of ingredients. The pastry does most of the heavy lifting. The Nutella brings the rich cocoa-hazelnut flavour. A quick egg wash creates that glossy golden finish.
And the twisting? That is the fun part.
These Nutella puff pastry twists are perfect for weekend brunches, afternoon coffee, birthday parties, holiday dessert tables, sleepovers, or those dangerous moments when you suddenly need chocolate immediately.
Why These Nutella Puff Pastry Twists Work So Well
The magic is in the contrast.
You get crisp, buttery pastry on the outside and a soft, chocolatey centre tucked between delicate layers. As the pastry bakes, the filling warms and becomes wonderfully gooey while the laminated dough puffs around it.
Similar versions of this dessert consistently rely on the same winning technique: keeping the pastry cold, spreading the chocolate-hazelnut filling in a relatively thin layer, cutting even strips, gently twisting them, and baking until deeply golden.
That combination gives you a recipe that looks far more complicated than it actually is.
And honestly? That is exactly what I want from an easy baking recipe.
These twists also have serious party dessert, quick dessert, and puff pastry dessert appeal. They are easy to pick up, easy to share, and look gorgeous arranged on a serving board.
For Pinterest lovers, this is one of those recipes that practically begs to be saved.
The Ingredients You Need
You only need four main ingredients to create a batch of beautiful chocolate pastry twists.
2 sheets ready-rolled puff pastry – about 640g total
Use all-butter puff pastry if you want an especially rich, buttery flavour. Keep the pastry chilled until you are ready to work with it.
180g Nutella or chocolate-hazelnut spread
A thin, even layer is all you need. Too much filling can squeeze out while twisting and make the pastry harder to handle.
1 large egg
This becomes your egg wash. It gives the baked twists their shiny, deeply golden surface.
1 tablespoon granulated or demerara sugar
Optional, but I love the little bit of crunch it adds.
You can also finish the twists with a light dusting of icing sugar once cooled.
The ingredient combination follows the simple structure used across successful versions of this popular pastry idea, while the quantities and method here are adapted into an original recipe.
How To Make Nutella Puff Pastry Twists
Start by preheating your oven to 200°C / 180°C fan / 400°F.
Line two baking trays with parchment paper.
Take the puff pastry from the refrigerator and place one sheet on a lightly floured work surface.
If the pastry has thick folds from packaging, gently roll over it once or twice with a rolling pin. Do not aggressively flatten it. You want to preserve those beautiful layers.
Spread 90g of Nutella evenly over the pastry, leaving a small border around the edges.
Place the second sheet of pastry directly over the top.
Press very gently around the edges to bring the layers together.
Now comes the satisfying part.
Using a sharp knife or pizza cutter, cut the pastry into approximately 12 equal strips.
Take one strip at a time.
Hold both ends and gently twist in opposite directions three or four times. Do not overwork it. You want a relaxed spiral with visible layers rather than a tightly compressed rope.
Place each twist onto the prepared baking tray, leaving space between them.
Beat the egg in a small bowl and lightly brush it over each pastry twist.
Sprinkle with sugar if using.
Bake for 15–18 minutes, or until the twists have puffed dramatically and turned rich golden brown.
Let them rest on the baking tray for about five minutes before transferring them to a wire rack.
That short cooling period matters. The pastry becomes crispier and the chocolate filling settles slightly, making the twists easier to eat.
Serve warm or at room temperature.
The Secret To Flaky, Golden Twists
Here is where a few small details make a surprisingly big difference.
Keep the pastry cold.
Cold puff pastry gives you the best chance of getting those dramatic flaky layers. If the pastry becomes soft while you are shaping it, pop the tray into the refrigerator for 10–15 minutes before baking.
Warm the Nutella slightly.
If your chocolate-hazelnut spread is difficult to spread, warm it very gently for around 10 seconds and stir. You want it softer, not hot or runny.
Do not overload the filling.
More Nutella sounds wonderful in theory. In practice, too much filling can leak from the pastry during twisting and baking.
Twist gently.
A graceful twist is better than an aggressive one. Over-twisting can flatten the layers and make the finished pastry less airy.
Give them room.
The pastry expands considerably in the oven. Leave around 4–5cm between each twist so they can puff without merging together.
These temperature and handling principles are echoed across established puff pastry methods, particularly the emphasis on keeping pastry chilled and avoiding excessive filling.
Easy Variations To Try
Once you have mastered the basic Nutella puff pastry twist, you can have fun with the shape and toppings.
For a festive breakfast, turn the strips into little spirals and arrange them on a platter with fresh berries.
For Valentine’s Day, experiment with heart-shaped pastry twists.
For Christmas, use the same chocolate-hazelnut filling to create a larger Nutella puff pastry Christmas tree. This is particularly eye-catching on a holiday dessert table.
Want extra crunch?
Add finely chopped hazelnuts before placing the second pastry sheet on top.
For a salty-sweet finish, add a tiny pinch of flaky sea salt before baking.
You can also add a little cinnamon sugar for a warmer flavour profile.
And for an extra indulgent dessert, serve the warm twists with vanilla ice cream.
That crisp pastry plus cold, creamy ice cream situation is dangerously good.
What To Serve With Them
These chocolate pastry twists are incredibly flexible.
For breakfast, serve them alongside coffee, cappuccino, or hot chocolate.
For brunch, pile them onto a large serving board with strawberries, raspberries, blueberries, and sliced banana.
For afternoon tea, arrange them on a cake stand with mini cookies and fresh fruit.
For dessert, warm them slightly and serve with vanilla ice cream.
They also make an excellent easy party dessert because guests can simply grab one and keep moving.
No knife required.
No plates required.
Basically, maximum chocolate pastry enjoyment with minimum fuss.
Storage And Make-Ahead Tips
These twists are best eaten fresh because puff pastry gradually loses its crisp texture after baking.
If you have leftovers, allow them to cool completely before placing them in an airtight container.
Keep them at room temperature for up to 2 days.
For the best texture, reheat them in a 160°C / 320°F oven for 5–7 minutes. This helps bring back some of their crispness.
You can also prepare the shaped, unbaked twists ahead of time. Arrange them on a parchment-lined tray, cover loosely, and refrigerate for several hours before baking.
For longer storage, freeze the shaped unbaked twists on a tray until firm, then transfer them to a freezer-safe container.
Bake from frozen, adding several extra minutes to the cooking time and watching carefully for that golden finish.
Complete Nutella Puff Pastry Twists Recipe
Prep time: 15 minutes
Chill time: 10 minutes, optional
Bake time: 15–18 minutes
Total time: About 30–40 minutes
Makes: 12 twists
Ingredients
- 2 sheets ready-rolled puff pastry, about 640g total
- 180g Nutella or chocolate-hazelnut spread
- 1 large egg
- 1 tablespoon granulated or demerara sugar, optional
- Icing sugar, optional for serving
Instructions
- Preheat the oven to 200°C / 180°C fan / 400°F. Line two baking trays with parchment paper.
- Place one chilled puff pastry sheet on a lightly floured surface.
- Spread half of the Nutella evenly over the pastry, leaving a small border around the edges.
- Place the second pastry sheet directly over the filling and gently press the layers together.
- Cut the pastry into approximately 12 equal strips using a sharp knife or pizza cutter.
- Gently twist each strip three or four times while holding both ends.
- Arrange the twists on the prepared trays, leaving several centimetres between each one.
- Refrigerate for 10 minutes if the pastry has become soft.
- Beat the egg and lightly brush the tops and sides of the twists.
- Sprinkle with sugar if desired.
- Bake for 15–18 minutes, until puffed, crisp, and golden brown.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
- Dust lightly with icing sugar before serving if desired.
Nutrition Information
Approximate nutrition per twist, based on 12 servings:
Calories: 275 kcal
Carbohydrates: 30g
Protein: 5g
Fat: 16g
Saturated fat: 7g
Sugar: 10g
Fiber: 2g
Sodium: 170mg
Nutrition will vary depending on the puff pastry and chocolate-hazelnut spread used.
Why This Recipe Deserves A Spot On Your Dessert List
I love a complicated showstopper when I have the time.
But sometimes I want something that looks spectacular and takes barely any effort.
That is where these easy Nutella puff pastry twists shine.
They deliver flaky pastry, rich chocolate-hazelnut flavour, crisp golden edges, and a soft centre using ingredients you can grab from the supermarket.
They are quick enough for a last-minute dessert.
Pretty enough for entertaining.
Simple enough for beginner bakers.
And completely irresistible alongside a cup of coffee.
This is exactly the kind of quick chocolate dessert, easy puff pastry recipe, and Nutella dessert recipe worth saving for later.
So grab your pastry, reach for that jar of chocolate-hazelnut spread, and get twisting.
And when you make them, share your results. I would love to know whether you kept them classic, added crunchy hazelnuts, turned them into festive shapes, or went completely overboard with the chocolate.
Because honestly, there is no wrong answer here.
Just flaky pastry.
Warm chocolate.
And one very tempting reason to make another batch.