Description
So you want to look like a pastry chef genius but you’ve got the attention span of a golden retriever? Say hello to Nutella Puff Pastry Hearts — the dessert that’ll make everyone think you went to culinary school when really you just know how to unfold frozen pastry and spread chocolate hazelnut crack (aka Nutella). These little golden beauties are crispy, flaky, gooey in the middle, and shaped like hearts because apparently we’re all romantics deep down. I made these for a potluck once and three different people asked if I had a catering business. Nope, just a Costco membership and questionable life choices. But hey, these puppies are so easy that even my disaster-prone brother managed to not burn them.
Ingredients
For the Hearts:
- 1 sheet frozen puff pastry, thawed (Pepperidge Farm is the MVP here)
- 1/2 cup Nutella (or any chocolate hazelnut spread, but let’s be real)
- 1 egg, beaten (for that golden glow-up)
- 1 tbsp milk or cream
Optional But Encouraged:
- Powdered sugar for dusting
- Sea salt flakes (because sweet + salty = life)
- Chopped hazelnuts or almonds
- A drizzle of melted chocolate for extra drama
Instructions
Preheat oven to 400°F (200°C) — don’t skip this or you’ll be standing around like an idiot waiting for your oven.
Line a baking sheet with parchment paper. Trust me, cleanup is way easier this way.
Let your puff pastry thaw according to package directions (usually about 40 minutes on the counter).
Gently unfold your puff pastry on a lightly floured surface.
Roll it out just slightly to smooth any fold lines — don’t go crazy, we want it about 1/4 inch thick.
Spread Nutella evenly over half of the pastry sheet, leaving about a 1/2 inch border around the edges.
Fold the pastry in half over the Nutella, like you’re closing a book of deliciousness.
Press the edges gently with a fork to seal — you don’t want Nutella lava flows in your oven.
Pop this bad boy in the fridge for 15 minutes to firm up (patience, grasshopper).
Use a heart-shaped cookie cutter (about 3 inches works best) to cut out as many hearts as possible.
No cookie cutter? Use a knife to cut heart shapes freehand — imperfect hearts have character.
Place hearts on your parchment-lined baking sheet with some space between them.
Beat egg with milk to make an egg wash.
Brush the tops of each heart with egg wash — this is what makes them golden and gorgeous.
Sprinkle with a tiny pinch of sea salt if you’re feeling fancy.
Bake for 15-20 minutes until they’re puffed up and golden brown.
They’ll smell incredible and you’ll want to eat them immediately — resist for at least 5 minutes or you’ll burn your tongue on molten Nutella.
Notes
- Dust with powdered sugar right before serving for that bakery look
- Serve warm with vanilla ice cream for ultimate indulgence
- Perfect with coffee, hot chocolate, or a glass of milk
- Make mini ones for bite-sized treats at parties
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: ~180 kcal
- Carbohydrates: ~16g
- Protein: ~3g