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Puff Pastry Nutella Twists
By Snejana Andreeva
on Nov 13, 2022, Updated Feb 10, 2026
Puff Pastry Nutella Twists are a must for 🎄 Christmas . The moment these come out of the oven, they disappear within seconds. This dessert has only three ingredients and is so easy to prep. At the end of the day, no one can resist Nutella smeared on flakey puff pastry.
- Why You’ll Love Puff Pastry Nutella Twists
- How to Prepare
- Nonna’s Tip👩🍳
- Variations and Substitutions for Puff Pastry Nutella Twists
- Other Holiday Desserts
- Common Questions
- Puff Pastry Nutella Twists Recipe
Why You’ll Love Puff Pastry Nutella Twists
You’ll love these Nutella twists for their rich and irresistible 🍫 chocolatey flavor, alongside the light and flaky texture of the puff pastry. This simple recipe is doable for all skill levels, so no need to be a master chef. With a quick baking time of 15-20 minutes, they’re perfect for a freshly baked treat for one or for a group.
Versatile enough for 🍳 breakfast, brunch, or dessert, these twists offer a fun kitchen activity that even your little ones could help you with. Overall, the combination of Nutella, flaky pastry, and ease of preparation makes them a delicious and enjoyable treat.
How to Prepare
🔥 Preheat the oven to 400°F and thaw the puff pastry according to package directions.
🍫 Once thawed, roll out one puff pastry sheet and spread Nutella on it, leaving a small border. If the Nutella is hard, you can melt it slightly in the microwave.
⭐ Place the second puff pastry sheet on top and cut into strips. Now, twist each strip and place them on a parchment-lined b aking sheet .
🥚 Mix one egg with a little milk or water, then brush it on each twist or use cooking spray.
♨️ Bake at 400°F for 15-20 minutes until golden and flaky. If you’d like, you can sprinkle powdered sugar on top before eating or serving.
Nonna’s Tip👩🍳
Make sure to thaw the puff pastry as per the package instructions. You can find puff pastry in the freezer section of any grocery store.
Variations and Substitutions for Puff Pastry Nutella Twists
These Puff Pastry Nutella Twists are great as is, but there are also so many options for making them your own culinary creation! Let me know if you try a fun creative twist 😉 of your own.
- Mix it up with your fillings! Instead of Nutella, you could try a fruit jam (like 🍓 strawberry or raspberry). Alternatively, you could add peanut butter to the Nutella or even try a layer of cream cheese before adding the Nutella.
- Try adding a little bit of cinnamon , nutmeg or cardamom to the Nutella to change the flavor a bit.
- You could make a glaze with powdered sugar and milk to drizzle over the twists after they come out of the oven.
- Instead of the twist shape, you could attempt to braid the strips or make mini twists with smaller strips.
Other Holiday Desserts
If you like these Puff Pastry Nutella Twists you may also enjoy my Puff Pastry Christmas Tree or one of these other yummy holiday treats.
Festive Holiday Cookies
20 mins
Italian Amaretti Cookies
25 mins
Puff Pastry Cookies
34 mins
Easy Gingerbread Cookies
3 hrs 23 mins
Common Questions
Personally, I feel that these are best made and served fresh on the same day. The twists will not be as flaky the next day, but they will still be delicious.
No, you don’t have to use Nutella, you can use any hazelnut spread you love.
You can certainly feel free to spray them with cooking spray or oil if you don’t want to use an egg.
You can absolutely use a chocolate spread that is nut-free if you are allergic to nuts.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Nakiri Knife
- ▢ Pizza Cutter
- ▢ Nutella
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ 2 puff pastry sheets , 10 by 10 inch
- ▢ 15 tablespoons Nutella , measure with your heart
- ▢ 1 egg , optional but will give them a beautiful colour
- ▢ 1 teaspoon water for the egg wash
Instructions
- ▢ Preheat the oven to 400°F. Thaw the puff pastry as per the package directions. I purchased a pack of puff pastry that had two 10 x 10” rolls in it.
- ▢ Roll out the first puff pastry roll and spread some Nutella on it leaving a very small border. If the Nutella is really hard to spread on you are more than welcome to melted in the microwave for a few seconds just to soften it up.
- ▢ Once you are finished spreading it on, add the second puff pastry sheet on top and use a knife or a pizza cutter to make lengthwise strips and then cut across the middle to cut them in half. You don’t have to cut them in half if you want extra long twists.
- ▢ Take each strip and twist is with your hands. Place them onto a baking sheet lined with parchment paper. In a bowl mix one egg with a little bit of milk or water and lightly brush on each twist or use cooking spray instead.
- ▢ Bake at 400F for 15-20 minutes or until golden and flakey. Powdered sugar on top is optional and enjoy.
Nonna’s Notes
- Mix it up with your fillings! Instead of Nutella, you could try a fruit jam (like 🍓 strawberry or raspberry). Alternatively, you could add peanut butter to the Nutella or even try a layer of cream cheese before adding the Nutella.
- Try adding a little bit of cinnamon , nutmeg or cardamom to the Nutella to change the flavor a bit.
- You could make a glaze with powdered sugar and milk to drizzle over the twists after they come out of the oven.
- Instead of the twist shape, you could attempt to braid the strips or make mini twists with smaller strips.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Puff Pastry Nutella Twists
Equipment
- Nakiri Knife
- Pizza Cutter
- Nutella
- Baking Sheet
- Parchment Paper
Ingredients
- 2 puff pastry sheets 10 by 10 inch
- 15 tablespoons Nutella measure with your heart
- 1 egg optional but will give them a beautiful colour
- 1 teaspoon water for the egg wash
Instructions
- Preheat the oven to 400°F. Thaw the puff pastry as per the package directions. I purchased a pack of puff pastry that had two 10 x 10” rolls in it.
- Roll out the first puff pastry roll and spread some Nutella on it leaving a very small border. If the Nutella is really hard to spread on you are more than welcome to melted in the microwave for a few seconds just to soften it up.
- Once you are finished spreading it on, add the second puff pastry sheet on top and use a knife or a pizza cutter to make lengthwise strips and then cut across the middle to cut them in half. You don’t have to cut them in half if you want extra long twists.
- Take each strip and twist is with your hands. Place them onto a baking sheet lined with parchment paper. In a bowl mix one egg with a little bit of milk or water and lightly brush on each twist or use cooking spray instead.
- Bake at 400F for 15-20 minutes or until golden and flakey. Powdered sugar on top is optional and enjoy.
Video
Notes
- Mix it up with your fillings! Instead of Nutella, you could try a fruit jam (like 🍓 strawberry or raspberry). Alternatively, you could add peanut butter to the Nutella or even try a layer of cream cheese before adding the Nutella.
- Try adding a little bit of cinnamon , nutmeg or cardamom to the Nutella to change the flavor a bit.
- You could make a glaze with powdered sugar and milk to drizzle over the twists after they come out of the oven.
- Instead of the twist shape, you could attempt to braid the strips or make mini twists with smaller strips.
Nutrition
Puff Pastry Nutella Twists https://themodernnonna.com/puff-pastry-nutella-twists/ November 13, 2022
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
