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Nutella Puff Pastry Hearts are my go-to treat whenever I want something special, easy, and just a touch whimsical. These flaky, golden pastries filled with creamy chocolate-hazelnut spread always bring a smile and make everyday moments feel a bit more festive.
When I first served these Nutella puff pastry hearts at a family brunch, I watched them disappear in minutes. Now I keep a sheet of puff pastry on hand for those days when we need a little chocolate magic.
Ingredients
- Puff pastry one sheet: Store-bought is a big time-saver but a homemade version works well too. Look for pastry made with real butter for the best flavor and flakiness
- Nutella about half a cup: This is your star filling the rich chocolate-hazelnut spread makes every bite luscious. Opt for a fresh jar to get the smoothest texture
- Egg one for the egg wash: This gives your pastry that beautiful golden sheen. Fresh eggs yield the most even finish
- Water one tablespoon for the egg wash: Helps thin the egg for easier brushing
- Powdered sugar optional: Use a fine sifter for a snowy sweet topping
- Fresh berries optional: Choose ripe berries like strawberries or raspberries for contrast
- Whipped cream optional: Adds a light creamy touch that balances the richness
Instructions
- Preheat the Oven:
- Start by setting your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place a sheet of parchment paper on your baking tray to prevent any sticking and get those pastries to brown evenly.
- Roll Out the Puff Pastry:
- Take your puff pastry out and roll it flat on a clean surface. Make sure the pastry is at room temperature if it is store-bought. This prevents cracking and makes it easier to cut.
- Cut the Pastry into Hearts:
- Use a heart-shaped cookie cutter or a sharp knife to cut out hearts from the dough. Work quickly so the pastry stays cold as you aim for at least six hearts from one standard sheet.
- Chill the Pastry:
- Arrange the heart shapes on your parchment-lined tray and put them in the fridge for ten minutes. This little step helps your hearts keep their shape when baked.
- Spread Nutella on the Hearts:
- Once chilled gently spread about one tablespoon of Nutella onto the center of half your heart cutouts. Leave a border around the edge to prevent spillage. A small offset spatula helps here.
- Top with Another Heart Shape:
- Place another heart on top of each Nutella-covered piece. Line up the edges so you get a uniform pastry with no filling leaks.
- Seal the Edges:
- Press the edges together all around each heart making sure the Nutella is sealed inside. Using a fork to crimp the border adds a nice touch and keeps everything tidy.
- Prepare the Egg Wash:
- Beat one egg with a tablespoon of water until blended. This mixture helps your pastry turn golden and glossy in the oven.
- Apply the Egg Wash:
- Use a pastry brush to coat the tops of each sealed heart lightly but thoroughly. This helps your pastries get that irresistible shine.
- Bake the Pastries:
- Move the tray to your preheated oven and bake for twelve to fifteen minutes or until the hearts are puffed and deeply golden. Keep your eye on them near the end as they brown quickly.
- Cool:
- Let the hearts rest for a few minutes on the tray before moving or garnishing. The filling will firm up and the pastry crisps as it cools.
- Dust with Powdered Sugar:
- Once cool use a small mesh strainer to sprinkle powdered sugar over the tops for a pretty finish.
- Serve with Berries or Whipped Cream:
- Enjoy as they are or serve alongside berries and a dollop of whipped cream for extra charm and flavor.
Nutella never fails to steal the show in my house. I still remember my sister’s face lighting up the first time she bit into one of these and she asked for the recipe before she was even finished eating.
Storage Tips
Store cooled pastries in an airtight container at room temperature for up to two days. If you want to keep them longer flash freeze the unbaked assembled hearts and store them in a freezer-safe bag. Bake straight from frozen just adding a minute or two to the baking time. For best texture avoid refrigerating baked pastries as this can make them lose their crispness.
Ingredient Substitutions
Try swapping the Nutella for your favorite berry jam peanut butter or almond butter. Chocolate chips and sliced bananas also work beautifully as fillings. If you do not have an egg on hand use a splash of cream or melted butter for the wash though the shine will be less pronounced.
Serving Suggestions
These pastries shine on a dessert tray dusted with powdered sugar or cocoa. Serve with coffee hot chocolate or even a glass of bubbly for a special brunch. For a grown-up twist add a touch of orange zest or a dash of cinnamon to the Nutella before assembling.
Cultural and Seasonal Context
Puff pastry treats are beloved in both European bakeries and home kitchens alike for their versatility and ease. While heart shapes are classic for Valentine’s Day you can make stars flowers or crescents for any occasion. In spring add a spoonful of tangy lemon curd with the Nutella or in autumn swap in spiced apple butter for a warm seasonal touch.
Double the batch if serving a crowd as these go fast. Nothing beats the smiles these little hearts bring to the table.
Recipe Q&A
- → Can I use homemade puff pastry?
Yes, homemade puff pastry will yield even flakier results. Just be sure to chill it before cutting and assembling.
- → How can I prevent Nutella from leaking out?
Seal the pastry edges well and use a fork to crimp them gently. Avoid overfilling for best results.
- → What temperature should I bake the pastries?
Bake at 375°F (190°C) until the hearts are puffed and golden brown, usually around 12-15 minutes.
- → How should I serve these pastries?
They taste wonderful dusted with powdered sugar and served with fresh berries or a dollop of whipped cream.
- → Can I prepare them ahead of time?
You can assemble the pastries and chill them in the fridge before baking. Bake fresh for best texture.
- → Is there a substitute for Nutella?
Any chocolate-hazelnut spread or even peanut butter works well as a filling for these pastries.