Pastry Nutella Wreath
An elegant and indulgent pastry that combines flaky puff pastry with rich Nutella, perfect for brunch or dessert.
Ingredients
Essentials
- 1 sheet ready-roll puff pastry (thawed if frozen) Choose high-quality puff pastry for the best lift and flavor.
- 3-4 tablespoons Nutella Adjust to your taste; Nutella's hazelnut-chocolate profile is key.
- 1 small egg For the egg wash.
- 1 teaspoon water To thin the egg for an even wash.
- to taste icing sugar For dusting.
Optional Add-ons
- to taste sliced hazelnuts or toasted chopped hazelnuts For added crunch.
- to taste thinly sliced bananas or poached pear slices For fruit variation.
- to taste sea salt flakes Enhances flavor after baking.
- to taste confectioners’ glaze or melted dark chocolate For a refined finish.
- to taste orange zest Adds a seasonal citrus lift.
Instructions
Preparation
- Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment.
- Keep the puff pastry in its wrapper until ready to roll to maintain flakiness.
Rolling and Shaping
- Unfold the pastry and roll it gently to smooth it into a neat rectangle.
- Transfer the sheet to the lined baking tray.
Spreading the Nutella
- Spoon Nutella into the center, leaving a 2-3 cm border around the edge.
- Gently spread the Nutella; if using, sprinkle sliced fruit or nuts over it.
Creating the Wreath Shape
- Fold the outer edge of the pastry over the filling to create a rim.
- Twist the segments of pastry to form the wreath shape.
Applying Egg Wash
- Beat the egg with water until smooth and brush over the wreath.
Baking
- Bake for about 20 minutes, then tent with foil and bake for another 25-30 minutes until golden.
Resting and Finishing
- Remove from the oven and let it rest for 5-10 minutes.
- Dust with icing sugar before serving.
- Serve warm, optionally with cream or berries.
Notes
For best results, keep pastry cold and avoid overfilling. Use foil to prevent over-browning.