Nutella Puff Pastry Pinwheels
Golden puff pastry spirals filled with Nutella and finished with a light dusting of icing sugar. Crisp on the outside, gooey chocolate inside, an easy sweet snack straight from the oven.
- Total
- 55 min
- Prep 15 · Cook 30 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Basting
- Sweet
- Oven
Instructions
-
Heat the oven to 200°C and line a baking tray with parchment paper.
~5 min
-
Roll the puff pastry on the parchment paper into a 30 x 25 cm rectangle about 3 mm thick.
~4 min
Rolling to an even 3 mm thickness ensures uniform baking so the pastry puffs and browns consistently.
-
Spread the nutella evenly over the pastry, leaving a 1 cm border around the edges.
~3 min
Leaving a border prevents the Nutella from leaking out and burning during baking.
-
Roll the pastry up tightly from the long side into a log, then cut it into 12 equal slices about 2 cm thick.
~3 min
Chilling firms the Nutella and pastry, so slices hold their spiral shape and don't squash.
Chill the rolled log for 15 minutes before slicing if the pastry feels soft, cold pastry cuts into cleaner spirals and holds its shape in the oven.
Folding Roll the pastry tightly and evenly to trap air; a loose roll creates gaps that collapse during baking.
-
Arrange the slices cut side up on the prepared tray, leaving 3 cm between them. Beat the egg with 1 tbsp water in a small bowl and brush the tops and sides of each pinwheel.
~5 min
Brushing with egg wash gives the pastry a glossy, golden-brown finish and helps it crisp.
Basting Brush egg wash lightly and evenly; too much pools and makes the pastry soggy instead of crisp.
-
Bake for 22 to 25 minutes, until the pastry is puffed and deep golden brown and the edges are crisp.
~25 min
Baking at high heat causes the pastry's water to steam, puffing layers, while sugars brown for crispness.
If any nutella leaks out during baking, it will caramelise on the parchment; lift the pinwheels off with a thin spatula while still warm so they do not stick.
-
Let the pinwheels cool on the tray for 10 minutes, then dust with icing sugar and serve warm.
~10 min
Cooling allows the hot, molten Nutella to thicken slightly so it doesn't run out when bitten.