These Nutella Puff Pastry Turnovers are made with store bought frozen puff pastry. If you don't know what Nutella is it is a like a nut butter but made of hazelnut, milk and chocolate. Nutella is a hazelnut spread and this recipe showcases just one recipe with Nutella.
Of course, if you don't have Nutella, you can substitute any other chocolate hazelnut spread available. But Nutella makes these puff pastry danishes absolutely delicious.
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You can make these nutella puff pastry turnovers any time of the year. Nutella is readily available from your local market. They are quite easy and quick to make if you are in a pinch and need a holiday dessert.
This recipe was inspired by my recipe for Cherry Cream Cheese Strudel which also uses puff pastry which is an easy dessert to put together. This Apple Strudel is also very easy to make.
If you love Nutella, you'll also love Nutella Cookies.
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Ingredients Needed to Make Nutella Pastries
These Nutella Puff Pastry turnovers are made with about 3 ingredients if you don't count the flour needed to roll the dough and the decorative raw sugar.
- Frozen Puff Pastry
- Nutella
- Egg (Egg Wash)
- Raw Sugar
- Flour
See recipe card for amounts.
Instructions on How to Make Nutella Puff Pastry Turnovers
Thaw out your frozen puff pastry dough overnight in the fridge. You can also thaw out your frozen puff pastry on the counter for about 45 minutes.
Preheat oven to 350 F.
Roll out the puff pastry and lay it flat against the parchment paper it came wrapped in or roll it out on a floured surface.
Cut it in half lengthwise, then cut it into three even sections. Do this to the second sheet of puff pastry, as well.
Using a basting brush, brush the sides of each square with egg wash (only one sheet of the pastry).
Spoon the Nutella into the centre of the square, then grab one of the unbasted squares and using a fork seal the edges all the way around.
Transfer the pastry to a baking sheet lined with parchment paper. Repeat until all the the turnovers are assembled.
Baste the tops of the turnovers with egg wash and sprinkle raw sugar on top. Use a sharp knife (one that does not have a serrated blade) cut slits on the top of the pastry. Bake for about 25 minutes or until the tops are golden brown.
Remove from oven and once cooled sprinkle powdered sugar on top.
Top Tip for Making Turnovers
HINT: Sprinkle flour on a spatula and use the spatula to make it more easy to transfer the assembled pastry to a baking sheet.
Substitutions and Variations
These puff pastry turnovers use Nutella, but you don't need to limit yourself to Nutella, here are some other combinations you might want to consider:
- Fruit - substitute Nutella for cherry filling, apple and raisings, blueberry or any other fruit you like
- Nutella - substitute Nutella with Peanut Butter or Custard
- Other Ingredients - Add graham cracker crumbs and marshmallow to make a smore's turnover.
Have I left something out? Use your imagination to make these turnovers awesome.
Equipment Recommended to Make these Puff Pastry Turnovers
Equipment plays and important role int he outcome of your recipes. For best results, use parchment paper and good baking sheets.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Visit my shop to see my favorite equipment and products to use in the kitchen.
Storing Nutella Puff Pastry Turnovers
Store these turnovers at room temperature covered with plastic wrap. They will keep well for 3 to 4 days.
You can also freeze these Nutella Puff Pastry Turnovers for about a month. Take them out of the freezer and thaw them out in the fridge for 24 hours before you serve them. You will need to sprinkle powdered sugar on them again before serving.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Recipe Details
Nutella Puff Pastry Turnovers
These Nutella Puff Pastry Turnovers are made with store bought frozen puff pastry. If you don't know what Nutella is it is a like a nut butter but made of hazelnut, milk and chocolate. Nutella is a hazelnut spread and this recipe showcases just one recipe with Nutella.
Ingredients
- 450 grams Frozen Puff Pastry (2 sheets of puff pastry)
- 2 Teaspoons of Nutella
- 1 Egg
- 1 Teaspoon of Raw Sugar
- Flour for rolling
Instructions
- Thaw out your frozen puff pastry dough.
- Preheat oven to 350 F
- Roll out the puff pastry and lay it flat against the parchment paper it came wrapped in or roll it out on a floured surface.
- Cut it in half lengthwise, then cut it into three even sections. Do this to the second sheet of puff pastry.
- Using a basting brush, brush the sides of each square with egg wash (only one sheet of the pastry).
- Spoon the Nutella into the centre of the square and spread it out, but don't touch the egg wash.
- Grab one of the unbasted squares and using a fork seal the edges all the way around.
- Transfer the pastry to a baking sheet lined with parchment paper. Repeat until all the the turnovers are assembled.
- Baste the tops of the turnovers with egg wash and sprinkle raw sugar on top.
- Use a sharp knife (one that does not have a serrated blade) cut slits on the top of the pastry.
- Bake for 25 minutes or until the tops are gold brown.
- Remove from oven and once cooled sprinkle powdered sugar on top.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 515Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 31mgSodium: 203mgCarbohydrates: 51gFiber: 2gSugar: 2gProtein: 9g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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