Nutella Puff Pastry recipe – golden flaky puff pastry topped with hazelnut spread, a simple raspberry sauce, plus fresh raspberries and a dusting of powdered sugar.
This recipe is so quick and easy to make, it’s ideal anytime – weeknights to holidays – Christmas to Valentine’s Day or even the 4th of July.
Golden flaky pastry topped with creamy Nutella hazelnut spread, fresh raspberries, raspberry sauce and dusted with confectioner’s sugar.
A simple, rustic Nutella tart that’ll satisfy every appetite.
If you’re a Nutella fan like I am you’re going to love this recipe.
It comes together quickly with simple ingredients and can be easily customized with different ingredients.
WHAT IS NUTELLA?
Nutella is a sweetened hazelnut cocoa spread that’s creamy and delicious.
WHAT’S IN NUTELLA PUFF PASTRY?
- frozen puff pastry sheets (use just 1 sheet)
- all purpose flour
- Nutella
- egg
- powdered sugar
RASPBERRY SAUCE:
- fresh raspberries
- granulated sugar
- cornstarch
- fresh lemon juice
You’ll also want parchment paper to line the baking sheet. This keeps the pastry from sticking and makes cleanup a snap.
HOW TO MAKE NUTELLA PUFF PASTRY:
- Thaw one sheet of puff pastry either on the counter at room temp for about 30 minutes or in the refrigerator (it’ll take a few hours).
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Sprinkle about a tablespoon of flour onto a smooth surface.
- Unroll the puff pastry then using a rolling pin, press into an approximately 10 x 12″ rectangle.
- Transfer the puff pastry to the prepared baking sheet then using a fork poke holes throughout the pastry to keep it from puffing up too much.
- Next, using a paring knife score a 1″ border around the edge of the pastry being careful not to cut through the dough.
- In a small bowl whisk the egg and 1 tablespoon of water together then brush the border of the tart with the egg wash.
- Spread Nutella over the remaining puff pastry and bake 12-15 minutes in the preheated oven or until the crust is golden brown.
- NOTE: baking time will vary with ovens.
HOW TO MAKE FRESH RASPBERRY SAUCE:
While the tart is baking, whisk the cornstarch and water together in a small saucepan until the cornstarch is dissolved.
Add raspberries, granulated sugar and lemon juice over medium heat, stirring and gently breaking up the raspberries.
Bring to a boil then reduce heat and simmer 2-3 minutes stirring occasionally.
HOW TO SERVE PUFF PASTRY NUTELLA:
Slice the tart into approximately equal squares for serving using a sharp knife or pizza cutter. Top with a spoonful or two of raspberry sauce along with a few fresh raspberries then dust with powdered sugar.
VARIATIONS TO THIS RECIPE:
Try other hazelnut chocolate spread. There are some organic options and Justin’s Chocolate Hazelnut Butter has much less sugar than Nutella.
Fresh strawberries would be delicious in place of raspberries.
A smear of raspberry jam or strawberry jam would be delicious under the layer of Nutella.
I use store-bought puff pastry, but if you have a recipe for homemade puff pastry that you like, by all means use it!
Sprinkle some orange zest over the top of the nutella before baking for a little citrus flavor.
Add slivered amonds over the Nutella for little extra crunch and texture.
A scoop of ice cream over the top would be delicious!
LOOKING FOR MORE PUFF PASTRY DESSERTS?
Apple Strudel – an easy dessert recipe with crispy pastry and fresh apples. Whips up in minutes and always a crowd pleaser.
Christmas Puff Pastry – technically an appetizer with puff pastry, fig jam and caramelized pears. Easy, just 5 ingredients perfect for all your holiday and Christmas parties!
Cranberry Brie Pastry Braid – another easy recipe perfect for dessert, appetizer or brunch – flaky puff pastry braid with brie cheese and cranberry sauce.
HOW TO STORE LEFTOVERS:
Cover leftovers with plastic wrap or store in an airtight container up to 3 days.
Enjoy!
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Raspberry Nutella Puff Pastry
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 tablespoon all purpose flour
- 1 cup Nutella
- 1 large egg + 1 tablespoon water
- 1/4 cup powdered sugar or to taste
- parchment paper
Raspberry Sauce
- 2 cups fresh raspberries divided
- 1 teaspoon fresh lemon juice
- 1 tablespoon sugar or more to taste
- 1 teaspoon cornstarch + 1 tablespoon water
Instructions
- Thaw one sheet of puff pastry either on the counter at room temp for about 30 minutes or several hours in the refrigerator.
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Sprinkle about a tablespoon of flour onto a smooth surface. Unroll the puff pastry then using a rolling pin, press into an approximately 10 x 12″ rectangle.Transfer the puff pastry to the prepared baking sheet then using a fork poke holes throughout the pastry to keep it from puffing up too much.
- Use a paring knife to score a 1″ border around the edge of the pastry being careful not to cut through the dough.
- In a small bowl whisk the egg and 1 tablespoon of water together then brush the border of the tart with the egg wash.
- Spread the Nutella over the remaining puff pastry and bake 12-15 minutes or until the crust is golden brown.
Raspberry Sauce:
- Whisk the cornstarch and water together in a small saucepan until the cornstarch is dissolved.
- Add raspberries, granulated sugar and lemon juice over medium heat, stirring and gently breaking up the raspberries. Bring to a boil then reduce heat and simmer 2-3 minutes stirring occasionally.
- Slice into serving size pieces, top with raspberry sauce and a few fresh raspberries then dust with powdered sugar.