Nutella Pastry Rolls – Puff pastry dough is filled with Nutella hazelnut spread and twisted into a beautiful pastry roll before being baked and drizzled with cinnamon icing.
With Halloween behind us, the season of eating and baking can truly begin! I love making soups, toasts, and baked goods during these cooler months. So get excited for some comforting foods to be shared with you soon!
For today’s recipe, we will focus on the baked goods, specifically puff pastry. I made these Nutella Pastry Rolls using frozen puff pastry and Nutella hazelnut spread. That’s it! Well, I did also add a cinnamon icing on top, but the rolls themselves just have those two ingredients.
Without further ado, here are my Nutella Pastry Rolls!
Tips & Tricks
- Use fresh Nutella. A freshly-opened jar of Nutella is much softer in texture and easier to spread. I have tried using an older jar before and almost tore my dough trying to spread it!
- Must serve warm! I have eaten these rolls room temperature and they just aren’t the same. The butter in the dough gets firm, as does the Nutella. Just pop them in the microwave for 10 seconds to warm them back up and make them gooey and rich inside.
- Twist and twist. The more you twist the strips of dough, the tighter the dough will get and it will eventually form a log. If the strip looks like a corkscrew, you need to keep twisting!
Nutella Pastry Rolls
- 2 sheets frozen puff pastry thawed
- ⅓ cup Nutella hazelnut spread
- 1 large egg
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons half and half
- Preheat oven to 400 degrees. Line baking sheet with parchment paper. Set aside.
- Remove one sheet of puff pastry from the refrigerator. Roll out to 12×12 inches, ensuring the edges are even. Set aside. Remove the other sheet of puff pastry from the refrigerator. Roll out to 12×12 inches ensuring the edges are even.
- Spread Nutella evenly all over one sheet of puff pastry. Place the other sheet of puff pastry directly on top of the Nutella-lined sheet of puff pastry. Slice into 12 1-inch strips. Working one at a time, twist both ends of the strips into a twisted log forms. Roll each log into a snail shape, tucking the end under the roll. Place on the prepared baking sheet.
- Chill Nutella pastry rolls in the freezer for 10 minutes. Remove from freezer and brush with beaten egg mixed with 1 teaspoon of water. Bake in preheated oven for 15 minutes or until pastries turn golden brown on top.
- Remove from oven an let cool for 5 minutes. Make icing by mixing powdered sugar, cinnamon, and half and half. Place icing in a zipper storage bag. Cut off the tip of the bottom corner of the bag. Drizzle icing over each roll. Serve rolls while still warm.