Easy Nutella Puff Pastry Twists

Like most of the world, I’ve become a part-time baker during lockdown. When I am not binging Netflix, that is. Getting creative with baking in the kitchen is a great way to jazz-up isolation meal times and to help to make them that little more exciting, since we’re unable to eat-out right now! Let’s not forget that baking has the ability to take us away from reality at the moment, and therefore can aid us with reducing anxiety levels. If you’re feeling ‘coronadosed’, (yes, thats actually a thing now!), then this is an ideal distraction activity, helping to add a sense of calm to your day! 

Inspired by left over puff pastry that we had in the fridge after making a hearty pie, I tried out these Nutella puff pastry twists. This recipe is so quick and easy to make, and is perfect to have alongside a coffee or as a mid-morning snack. Who needs to queue for the M&S bakery when you can satisfy all your coffee and fresh pastry cravings from the comfort of your own home?

If you’re a Nutella lover, or in need of some cheering up, this quick and easy lockdown baking recipe will be right up your street! The good thing about this recipe is that it’s so versatile. If Nutella doesn’t do it for you, try swapping it with jam or savoury alternatives. 

Rest assured, you won’t require any flour but you will need:

  • Rolled puff pastry sheet 
  • Nutella, or any hazlenut chocolate spread
  • Handful of crushed almonds (optional)
  • 1 tbsp cinnamon (optional)
  • 1 egg
  • Splash of milk
  • 1 tsp icing sugar


Preparation time: 10 minutes

  1. Before prepping your Nutella twists, ensure your puff pastry sheet is at room temperature, and preheat your oven to 200°C.
  2. With the longest edge facing towards you, spread a generous layer of Nutella onto one half of your pastry sheet, leaving a 1cm border around the edges. Then fold the other half of pastry on the top. 
  3. Seal the top and bottom edges of the two sheets. Slice the puff pastry into strips – you’ll want these to be roughly 1 & 1/2 inches wide. Then, you guessed it… twist. Don’t be surprised if these turn out a little messy – they’ll look a a lot more presentable once baked.
  4. Whisk an egg with a splash of milk. Space the twists on a baking tray lined with parchment paper and add a coating of egg wash. Sprinkle  crushed almonds and/or cinnanom over the twists, then bake for 15 minutes. You want them to be golden and crispy. 
  5. Once cooled, sprinkle with icing sugar and enjoy! 

Love the sound of this recipe? Save and pin-it to try later on. Don’t forget to tag me in your baking pictures over on Instagram using @thediaryofrebecca.

Happy baking! Rebecca x


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