Nutella Puff Pastry Star Wreath

ByCole Matthews
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SPREAD LOVE

why make this recipe

Nutella Puff Pastry Star Wreath is a delightful treat that brings joy to any gathering. It’s easy to make and looks stunning on a table. The rich chocolate flavor of Nutella pairs perfectly with the flaky texture of puff pastry. Plus, it’s perfect for sharing during holidays or special occasions, making it a must-try recipe!

how to make Nutella Puff Pastry Star Wreath

Ingredients:

  • 2 rolls of puff pastry
  • 6 tbsp Nutella
  • 1 egg
  • 1 tbsp icing sugar

Directions:

  1. Unroll one piece of puff pastry and spread Nutella on top of it.
  2. Unroll the second piece of puff pastry and place it on top, pressing down to seal everything together.
  3. Use a medium-sized star cookie cutter to cut out star shapes from the pastry.
  4. Take a piece of parchment paper and a large dinner plate. Draw around the edge of the plate to mark a perfect circle on the paper.
  5. Arrange the stars on the paper, following the circle shape around and overlapping them slightly.
  6. Whisk the egg in a small bowl with a fork and brush it onto the top of the pastry stars.
  7. Lift the parchment paper and transfer it to a baking tray.
  8. Bake in the oven at 200°C fan for 15 minutes.
  9. When cooked, remove from the oven. You can serve the pastry wreath on the paper it was cooked on or transfer it to a board or plate.
  10. Dust with icing sugar on top before serving.

how to serve Nutella Puff Pastry Star Wreath

Serve the Nutella Puff Pastry Star Wreath warm or at room temperature. It’s great as a dessert or sweet snack. You can enjoy it on its own or with a side of whipped cream or fresh fruit for extra flavor.

how to store Nutella Puff Pastry Star Wreath

Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it, but it’s best enjoyed fresh.

tips to make Nutella Puff Pastry Star Wreath

  • Make sure the puff pastry is cold before you start. This helps keep it flaky.
  • Don’t worry if the stars are not perfect; a handmade look adds charm.
  • You can add a pinch of sea salt on top before baking for a sweet and salty flavor twist.

variation

For a different flavor, try using almond butter or chocolate spread instead of Nutella. You can also fill the stars with fruit jam for a fruity twist.

FAQs

Q: Can I freeze the Nutella Puff Pastry Star Wreath?
A: Yes, you can freeze it before baking. Just wrap it well and bake from frozen, adding a few extra minutes to the cooking time.

Q: Can I use homemade puff pastry?
A: Absolutely! Homemade puff pastry will work well and give a fresh taste.

Q: How can I make it gluten-free?
A: Look for gluten-free puff pastry at your local grocery store. Make sure all ingredients are labeled gluten-free.

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Nutella Puff Pastry Star Wreath

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat combining rich Nutella and flaky puff pastry, perfect for sharing during holidays or special occasions.

Ingredients

Scale
  • 2 rolls of puff pastry
  • 6 tbsp Nutella
  • 1 egg
  • 1 tbsp icing sugar

Instructions

  1. Unroll one piece of puff pastry and spread Nutella on top of it.
  2. Unroll the second piece of puff pastry and place it on top, pressing down to seal everything together.
  3. Use a medium-sized star cookie cutter to cut out star shapes from the pastry.
  4. Take a piece of parchment paper and a large dinner plate. Draw around the edge of the plate to mark a perfect circle on the paper.
  5. Arrange the stars on the paper, following the circle shape around and overlapping them slightly.
  6. Whisk the egg in a small bowl with a fork and brush it onto the top of the pastry stars.
  7. Lift the parchment paper and transfer it to a baking tray.
  8. Bake in the oven at 200°C fan for 15 minutes.
  9. When cooked, remove from the oven and serve on the paper or transfer to a board or plate.
  10. Dust with icing sugar on top before serving.

Notes

Serve warm or at room temperature. Can be enjoyed on its own or with whipped cream or fresh fruit.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: Nutella, Puff Pastry, Wreath, Dessert, Holiday Treat

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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