Easy Nutella puff pastry twists (3 ingredients)

💙Why you'll love them

• Quick and easy recipe, ready within 30 minutes!
• A real classic the whole family will love, as it's a real crowd pleaser!
• 3 simple ingredients, that's all you need to make this treat!
• Budget friendly - it's as cheap as it's delicious, trust me!

🍫Ingredients

You can find a full list of ingredients and measurements in the recipe card at the bottom of the page. Here are a few ingredient notes to make these puff pastry Nutella twists.

• Room temperature eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
• Nutella - if you're a Nutella fan, I get it, it's delicious! But let's not forget that there are dozens of other chocolate hazelnut spread (here is my recipe to make your own), far better for your health and the planet. For example, in France, we love to use Nocciolata, which is also available in some stores in the USA. We actually never have Nutella in our house anymore!
• Store-bought puff pastry sheets, that I find at my local grocery store.

🥜Variations

If you want different flavors, feel free to try these variations:

• Peanut butter
• Raspberry jam (my favorite!) or any other jam that you like - strawberry, peach, fig, rhubarb, blackberry, cherry, apple, pear, blueberry, etc... 
• Any savory fillings you like - shredded cheese or bacon would be delicious!
• Chocolate lovers can also top these twists with chocolate chips before baking!

This recipe has not been tested using any other variations. If you do try other ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

✨How to make this easy dessert recipe?

Recipe details and quantities are in the recipe card below.

• Roll out the first puff pastry sheet on your work surface. Using a knife, spread a thick layer of Nutella over the puff pastry.
• Place the second puff pastry sheet on top, so that they overlap. 

• Using a pizza cutter or sharp knife, cut into ½-inch strips.
• Twist the strips by taking one end and turning it in on itself. Repeat with all the strips.

• Roll each one of them into a round shape.

• Preheat your oven to 355°F/180°C in the high/low static heat/natural convection mode. In a small bowl, beat the egg yolk with a fork. Place your puff pastry twists on a baking sheet lined with parchment paper and brush the beaten egg yolk over the round with a silicone pastry brush.

• Place in the preheated oven and bake for 20 minutes or until golden brown.
• Sprinkle with powdered sugar and enjoy!

👩🏻‍🍳Chef's tips

1. Respect quantities - if you put too much Nutella, you might have a hard time twisting your strips!
2. Serve with fresh strawberries when in season (from late April to August, included) or with ice creams.

❄️Storage and freezing

• Store leftovers in an airtight container or in a plastic wrap, at room temperature for up to 3 days.
• Freezing - allow your puff pastries to cool completely after baking. Place them, in a single layer, on a baking sheet lined with parchment paper. Make sure they are not touching each other. Place in the freezer for 3 hours, then transfer to a freezer bag, labelled with the date and the name of the recipe. Try to remove as much air as possible before sealing it tightly.
• Defrosting - remove the desired number of pastries from the freezer bag and transfer them to a plate or baking sheet lined with parchment paper. Leave them at room temperature for about 20 to 30 minutes (this allows them to defrost without becoming too soggy). Preheat your oven to a low temperature, around 250°F/120°C) and bake for about 5 to 15 minutes, or until they are warmed through and crispy on the outside. Keep an eye on them to prevent them from over-browning.