Some days I want something sweet, but I don’t want a sink full of bowls or a long shopping list. These Nutella puff pastry rolls are what I make in that mood. It’s basically: puff pastry + Nutella + egg wash, then a little twisting to make them look like you tried harder than you did.
They come out crisp on the outside, soft and layered in the middle, and the Nutella turns gooey without leaking everywhere (as long as you don’t overdo it). I usually finish them with a light dusting of powdered sugar and serve them warm. If there are leftovers (rare), they’re still good later—just better with a quick reheat.
What these taste like (and why they work)
- Puff pastry does all the heavy lifting. All those layers puff up and get golden with almost no effort.
- Nutella is thick, so it stays put. A thin layer melts into the pastry instead of running off the edges.
- The twist/rose shape gives you crispy edges. More edges = more crunch, which is the best part.
I’m calling them “rolls,” but they’re more like twisted little pastries—somewhere between a pinwheel and a cinnamon roll, just simpler.
Ingredients (and what each one does)
Puff pastry (1 sheet)
Use store-bought puff pastry. It’s the whole point of this recipe being easy.
Tips when buying/using it:
- If it’s frozen, thaw it in the fridge (best) or at room temp until it bends without cracking.
- Keep it cool. Warm pastry gets sticky and won’t puff as nicely.
Nutella (2–3 tablespoons)
This is not a “thick frosting” situation. You want a thin, even layer so it doesn’t squeeze out when twisting.
Little trick: If your Nutella is stiff, microwave it for 5–10 seconds so it spreads without tearing the dough.
Egg yolk (1)
This is your golden, glossy finish.
You can brush straight yolk, but I usually loosen it with 1 teaspoon water or milk so it brushes evenly.
Powdered sugar (optional)
This is purely for looks. I do it because it makes them look finished, not because they need it.
Equipment you’ll want (nothing fancy)
- Baking tray
- Baking paper (parchment)
- Knife or pizza cutter
- Small brush for egg wash
- (Optional) ruler if you like neat strips, but I rarely bother
Step-by-step: how I make Nutella Puff Pastry Rolls
1) Heat the oven and prep your tray
Preheat your oven to 200°C. Line a tray with parchment paper.
If your oven runs hot or tends to brown quickly, place the tray in the middle of the oven and keep an eye on the last 5 minutes.
2) Unroll the puff pastry
Lay the puff pastry out on a lightly floured surface (or keep it on its own paper if it came rolled in paper). If it’s a bit thick, you can roll it very lightly—but don’t press hard or you’ll squash the layers that make it puff.
3) Spread Nutella on half
Spread 2–3 tablespoons of Nutella over one half of the pastry. Keep it thin and leave a small border at the edges. Think “light chocolate layer,” not “brownie batter.”
4) Fold and press lightly
Fold the clean half over the Nutella side like closing a book. Gently press to seal—just enough to stick. If it’s too warm and sliding around, pop it in the fridge for 5–10 minutes.
5) Cut into strips
Cut the folded pastry into strips.
- For smaller pastries: 1.5–2 cm wide
- For bigger ones: 2.5–3 cm wide
You’ll get more or fewer depending on your pastry sheet size. Mine usually makes around 10–14.
6) Stretch and twist each strip
Take one strip at a time and gently stretch it a little (don’t pull aggressively or it will tear). Then twist it along its length.
Now for the “rose” look: coil the twisted strip into a loose spiral (like a snail shell) and tuck the end underneath. Don’t pack it tight—give it room to puff.
Repeat with the rest.
7) Brush with egg yolk
Whisk the egg yolk with a teaspoon of water/milk. Brush the tops and sides lightly. Try not to let egg wash drip down onto the parchment in puddles—those spots can glue the pastry and stop it puffing.
8) Bake
Bake at 200°C for 20–25 minutes.
They’re done when they’re deep golden and you can see the layers clearly puffed up.
If they brown too quickly but still look pale in the center layers, loosely cover with a bit of foil for the remaining time.
9) Cool slightly and finish
Let them cool on the tray for 5–10 minutes (the filling is hot). Dust with powdered sugar right before serving.
My best tips (the small things that make them better)
- Cold pastry = better puff. If your kitchen is warm and the dough starts feeling soft, chill it for a few minutes.
- Less Nutella than you think. Too much filling makes twisting messy and can leak out and burn.
- Cut cleanly. A sharp knife or pizza wheel prevents dragging the dough layers.
- Don’t twist too tight. Tight twists look cute, but they can stop the pastry from expanding.
- Bake until properly golden. Pale puff pastry tastes doughy. Golden = crisp.
Easy variations (same method, different vibe)
- Hazelnut crunch: Sprinkle chopped hazelnuts on the Nutella before folding.
- Banana-Nutella: Add very thin banana slices (pat dry) but don’t overload—moisture is the enemy of crisp pastry.
- Orange zest: Mix a little orange zest into the Nutella for a fresher flavor.
- Mini version: Cut thinner strips and make smaller coils—great for a platter.
How to store and reheat
These are best the day they’re baked, especially while the outside is crisp.
Store:
- Let cool completely, then keep in an airtight container at room temp for 1 day, or in the fridge for 2–3 days.
Reheat (recommended):
- Oven/air fryer: 160–170°C for 4–6 minutes
- Avoid the microwave if you can. It softens the pastry instead of crisping it.
Quick FAQ
Can I use the whole egg instead of yolk?
Yes. The yolk gives more color, but a whole egg works fine—just beat it well.
My Nutella leaked out—what happened?
Usually one of these: too much Nutella, dough got too warm, or strips were stretched too thin and tore. Keep the layer thin and chill the folded pastry if it feels soft.
Can I prep them ahead?
You can shape them and keep them in the fridge (covered) for a few hours, then bake fresh. I wouldn’t freeze shaped ones unless your pastry brand specifically recommends it.
Recipe Card: Nutella Puff Pastry Rolls
Nutella Puff Pastry Rolls (Twisted “Rose” Pastries)
Yield: about 10–14 rolls (depends on strip width)
Prep time: 10–15 minutes
Bake time: 20–25 minutes
Total time: 30–40 minutes
Oven: 200°C
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 2–3 tablespoons Nutella
- 1 egg yolk (plus 1 tsp water or milk, optional)
- Powdered sugar, for serving (optional)
Instructions
- Preheat oven to 200°C. Line a baking tray with parchment paper.
- Lay puff pastry on a lightly floured surface.
- Spread Nutella thinly over one half of the pastry, leaving a small border.
- Fold the other half over the Nutella and press lightly to seal.
- Cut into strips (about 1.5–3 cm wide).
- Stretch each strip gently, twist it, then coil into a loose spiral. Tuck the end underneath.
- Brush with egg yolk (loosen with a teaspoon of water/milk if desired).
- Bake 20–25 minutes at 200°C, until deep golden and puffed.
- Cool 5–10 minutes. Dust with powdered sugar and serve.
Notes
- Keep the pastry cool for the best puff. If it softens while you work, chill it briefly.
- A thin Nutella layer prevents leaking and keeps the twists neat.
