Save to Pinterest Flaky, golden puff pastry with a luscious Nutella filling, shaped into beautiful snowflakes—a festive treat thats as fun to make as it is to eat.
Ingredients
- Pastry: 2 sheets ready-rolled puff pastry (about 250 g each) thawed if frozen
- Filling: 6 tbsp Nutella (or other chocolate-hazelnut spread)
- Topping: 1 egg beaten (for egg wash) 1 tbsp powdered sugar (for dusting)
Instructions
- Step 1:
- Preheat your oven to 200°C (400°F) Line a baking tray with parchment paper
- Step 2:
- Unroll both sheets of puff pastry Place one sheet on the prepared tray
- Step 3:
- Spread the Nutella evenly over the pastry leaving a 1 cm border around the edges
- Step 4:
- Place the second sheet of pastry on top aligning the edges
- Step 5:
- Place a small glass in the center without pressing down Using a sharp knife cut the pastry into 16 equal strips from the edge of the glass to the edge of the pastry creating sun rays
- Step 6:
- Twist each strip gently 2-3 times If desired pinch the ends together for a snowflake effect
- Step 7:
- Remove the glass Brush the pastry with beaten egg for a golden finish
- Step 8:
- Bake for 18-22 minutes or until puffed and deeply golden
- Step 9:
- Allow to cool slightly then dust with powdered sugar Serve warm or at room temperature
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Save to Pinterest Recipe FAQs
- → How do I prevent the pastry from becoming soggy?
Ensure the chocolate-hazelnut spread is evenly spread with a small border around the edges to keep the layers separated and maintain flakiness.
- → Can I use different fillings instead of chocolate-hazelnut spread?
Yes, nut butters or other chocolate spreads work well and add a unique flavor to the pastry.
- → What is the best way to achieve a golden finish?
Brushing the top with beaten egg before baking helps create a shiny, golden crust.
- → How should the pastry be cut to form the snowflake shape?
Cut 16 equal strips radiating from the center without pressing down, then gently twist each strip before baking.
- → Can I prepare these snowflakes in advance?
They can be assembled ahead and refrigerated briefly before baking, but baking fresh ensures optimal flakiness.