Pastry Nutella Wreath

There are few things as quietly luxurious as a ring of warm, flaky pastry giving way to a ribbon of molten chocolate-hazelnut — that first tear, the scent of browned butter and cocoa, the soft, pillowy interior contrasted with a crisp, golden shell. As a home cook, you might pause, thinking a showstopping pastry like that requires time, advanced technique, or a professional oven. I promise this Pastry Nutella Wreath delivers that restaurant-quality wow with almost no fuss: a single sheet of ready-roll puff pastry, your favorite jar of Nutella, a simple egg wash, and a bit of gentle care. It’s bold in flavor, effortless in assembly, and endlessly adaptable — the kind of recipe that builds confidence as much as it creates joy.

A Quick Look at This Pastry Nutella Wreath Recipe

This Pastry Nutella Wreath pairs airy, laminated puff pastry with the creamy, toasty sweetness of Nutella for a treat that reads elegant and tastes indulgent. The standout ingredients are ready-rolled puff pastry for its buttery layers and Nutella for its hazelnut-chocolate richness. The design — folded into a wreath — turns a humble spread into a striking centerpiece, making the dish ideal for brunch, dessert, or an impressive snack. Despite its gourmet appearance, the technique is straightforward and forgiving, so you can achieve impressive results even on a busy weeknight. Read on for tips that keep the pastry crisp, the filling luscious, and the presentation effortless.

Ingredients You’ll Need for Pastry Nutella Wreath

Essentials

• 1 sheet ready-roll puff pastry (thawed if frozen): Choose high-quality puff pastry with visible layers for the best lift and flavor. Keep it cold until you’re ready to roll; temperature helps maintain those crisp, flaky layers.
• Nutella (to taste): I use about 3–4 tablespoons for a standard sheet, but adjust to your preference. Nutella’s hazelnut-chocolate profile is the star — pick a jar you enjoy eating straight from the spoon.
• 1 small egg: For an egg wash that gives the wreath its glossy, golden sheen.
• 1 tsp water: To thin the egg for an even, brushable wash.
• Icing sugar (for dusting): A light dusting brightens the presentation and adds a whisper of sweetness.

Optional Add-ons

• Sliced hazelnuts or toasted chopped hazelnuts: Sprinkle sparingly over the Nutella before folding for crunch and an amplified hazelnut note.
• Thinly sliced bananas or poached pear slices: Tuck under the Nutella in small amounts for a fruit-laced variation that pairs beautifully with the chocolate.
• Sea salt flakes: A gentle sprinkle after baking enhances the chocolate-hazelnut flavor.
• Confectioners’ glaze or melted dark chocolate: Drizzle after baking for a refined finish.
• Orange zest: A small amount stirred into Nutella adds a citrus lift that feels very seasonal and grown-up.

Substitutions and Shortcuts

• Puff pastry alternatives: If you can’t find ready-roll sheets, use block puff pastry and roll it to a similar rectangle; you may need a few extra minutes to relax the dough. Phyllo is not recommended here — it won’t provide the same lift.
• Nutella swaps: Any high-quality chocolate-hazelnut spread works. For a less sweet option, choose a darker chocolate-hazelnut spread or mix Nutella with a little melted dark chocolate.
• Egg wash substitute: For a vegetarian or egg-free egg wash, use a light brush of milk or melted plant-based butter for color; the sheen will be subtler.
• Quick assembly: Use store-bought toasted hazelnuts if you want nut crunch without toasting at home. Pre-sliced fruit saves time when adding a fruit component.

How to Make Pastry Nutella Wreath Step-by-Step

I’ve kept this method approachable so you can treat your kitchen like a small patisserie. Each step has a purpose — from keeping pastry cold to building structure — and a little attention here goes a long way toward a dramatic result.

Step 1: Prepare and chill

Preheat your oven to 200°C (180°C fan). Line a baking sheet with parchment and set it nearby. Keep the puff pastry in its wrapper until the last possible moment; cold pastry gives a flakier rise. I find that assembling on a lightly floured or parchment-lined surface prevents sticking while keeping the dough cool.

Why it matters: A hot oven and cold pastry create lift — the steam released in the layers puffs the dough beautifully.

Step 2: Roll and shape the pastry

Unfold the ready-roll pastry and, using a rolling pin, very gently roll it out to even any seam — you don’t want to thin it, only to smooth it into a neat rectangle, roughly the size indicated on the package. If your pastry sheet is rectangular, aim for about 25 x 30 cm (10 x 12 inches); if square, center your spread. Transfer the sheet to the lined baking tray.

Why it matters: A smooth, even sheet ensures a uniform bake and an elegant finished shape.

Step 3: Spread the Nutella

Spoon Nutella into the center of the pastry, leaving a 2–3 cm (¾–1 inch) border all around. Using the back of a spoon or an offset spatula, spread the Nutella into a ring — not touching the edge — or create two concentric rings if you prefer a thicker center and a thinner outer ring. If you’re adding sliced fruit or toasted nuts, scatter them lightly over the Nutella now.

Why it matters: Leaving the border free lets the pastry edges seal and turn golden without oozing filling.

Step 4: Create the wreath shape

Carefully fold the outer edge of the pastry over the filling to create a rim. Then, starting at one point, make gentle, even twists in the ring to create the classic wreath look: use a sharp knife or pizza cutter to score the pastry about 1 inch apart along the edge toward the filling (do not cut through the inner ring). Gently lift each scored segment and twist it away from the center twice, keeping the twist compact. Continue around the circle until the whole wreath is formed.

Why it matters: Twisting creates an attractive pattern and exposes layers that brown and crisp beautifully.

Step 5: Brush with egg wash

Beat the egg with 1 teaspoon of water until smooth. With a pastry brush, lightly coat the entire surface of the wreath — including the twists and the rim. Avoid heavy pooling of wash, which can flatten the layers.

Why it matters: The egg wash produces that glossy, bakery-quality finish and helps the pastry brown evenly.

Step 6: Bake with care

Place the tray in the preheated oven and bake for about 20 minutes. At this point the outer surface should be beginning to turn golden. After 20 minutes, loosely tent the wreath with foil — this prevents the top from over-browning while allowing the inside to cook — and return it to the oven for another 25–30 minutes, depending on your oven and the thickness of your filling. The pastry is done when it is golden brown all over, puffed, and the interior feels set rather than doughy.

Why it matters: Tent with foil mid-bake keeps the exterior from burning while ensuring the interior pastry cooks through and the Nutella warms without scorching.

Step 7: Rest briefly, then finish

Remove the wreath from the oven and allow it to rest for 5–10 minutes on the tray. This brief pause lets the filling stabilize so it won’t run when you slice. If you want a glossy finish, now is the time to brush with a light sugar syrup or melted dark chocolate; otherwise, dust generously with icing sugar for an elegant look.

Why it matters: Resting prevents the filling from spilling and helps the pastry layers relax for clean slices.

Step 8: Present and serve

Transfer the wreath to a serving plate or leave it on the baking tray for a rustic presentation. Slice into wedges with a serrated knife to preserve the texture. Serve warm, perhaps with a scoop of unsweetened whipped cream, a dollop of mascarpone, or a side of fresh berries to cut through the richness.

Why it matters: Warm pastry enhances aroma and texture; the contrast of a cool element (cream or berries) balances the rich Nutella.

Common Mistakes to Avoid

Baking is a conversation between your ingredients and your oven — not a test of endurance. When things don’t go perfectly, I treat it as feedback. Below are three common missteps with simple fixes so your Pastry Nutella Wreath looks and tastes its best every time.

Mistake 1: Using warm pastry

Warm puff pastry loses its lamination and will spread rather than puff. If your pastry gets too soft while you prepare the filling, refrigerate it for 10–15 minutes before continuing. Cold pastry is the single easiest trick for superior lift.

Mistake 2: Overfilling the center

Sculpting a dramatic ring with Nutella is tempting, but heavy or overflowing filling will seep into the edges and prevent proper sealing, leaving you with a dense middle and soggy edges. Leave a generous border and spread the Nutella in a thinner layer; the wreath’s visual impact comes from shape and color, not volume.

Mistake 3: Skipping the foil tent

If the top of the wreath is already deep brown but the pastry still seems undercooked, resist the urge to blast it at higher heat. Instead, tent with foil to prevent further browning while the interior finishes. This keeps the exterior crisp without burning and ensures the interior cooks through evenly.

Serving Suggestions for Pastry Nutella Wreath

A Pastry Nutella Wreath reads festive and elegant, but I love serving it in ways that feel effortless and thoughtfully balanced. The right accompaniments can turn a simple bake into a memorable gathering.

Breakfast or Brunch Centerpiece

Place the warm wreath on a large wooden board surrounded by fresh berries and small bowls of extra Nutella, Greek yogurt, and toasted hazelnuts. Guests can pull off wedges and customize their bites, which makes the dish interactive and relaxed.

Dessert with Cream and Berries

For a dessert course, serve slices with a quenelle of lightly sweetened mascarpone or vanilla whipped cream and a scattering of macerated raspberries. The bright acidity of the fruit cuts the richness while the cream adds silkiness.

Afternoon Tea or Elegant Snack

Slice thinly and arrange on a tiered stand alongside shortbread or madeleines for a refined tea service. A light dusting of icing sugar and a few mint sprigs elevate the look without overcomplicating flavors.

Conclusion

I’ve always loved recipes that look like they required more skill than they actually do; the Pastry Nutella Wreath is precisely that kind of recipe — dramatic to behold, deceptively simple to make, and indulgent to enjoy. With just one sheet of high-quality puff pastry and your favorite chocolate-hazelnut spread, you get a pastry that puffs, shines, and offers a melt-in-your-mouth center that feels impossibly celebratory. Try one of the variations mentioned here to make the wreath your own, and don’t be afraid to experiment with textures and garnishes.

For inspiration on different shaped puff pastry Nutella bakes and to explore related seasonal ideas, I often look to tutorials that show creative folding and presentation techniques, such as the Nutella puff pastry snowflake tutorial I find useful for winter displays: Nutella Puff Pastry Snowflake – Life Made Simple. If you want another approachable wreath-style idea with slightly different shaping and serving suggestions, this Nutella star wreath guide is a practical, family-friendly reference: Nutella Puff Pastry Star Wreath – My Fussy Eater | Easy Family Recipes.

FAQs About Pastry Nutella Wreath