Nutella is already a creamy nutty-chocolate but add it to softened cream cheese and it becomes a decadent pudding. Bake individual jellyroll pastries (our favorite), or fold over into turnovers, either way these Nutella Puff Pastries look lovely, taste heavenly and your guests will think you spent all afternoon baking but this recipe couldn’t be easier.
I’ll give instructions for the jellyrolls and turnovers but my quality-control team preferred the jellyroll style, saying they tasted extra light with chocolatey Nutella flavor throughout.
One important step for the Nutella Puff Pastries is to wet the bottom end of the jellyroll pastry or two corners of the turnover style. This helps seal the pastry together. 
Even then, you might end up with one or two pastries that look like this. I thought they still looked lovely and were equally as tasty as the “beau monde” pastries.
The turnover-style took a bit more time to put together. Whichever look you prefer, these are delicious with Nutella piped over the pastries and then sprinkled with powdered sugar. Add a touch of cinnamon to the sugar and they taste like you stopped at a high-end French bakery.
Let the pastries sit for an hour before serving for best flavor and they also taste fresh the next day.
- For jellyrolls or turnovers:
- 2 sheets puff pastry
- 4 oz. cream cheese, softened
- 1/2 cup Nutella
- For Egg Wash:
- 1 egg, beaten
- 1 Tbsp. water
- For garnish:
- Powdered sugar
- Cinnamon
- Extra Nutella
- Line two baking sheets with parchment paper. Preheat oven to 350F degrees. (325F if using dark non-stick)
- In a medium bowl, combine cream cheese and Nutella, stirring or mixing until smooth.
- Roll out the puff pastry sheets on a lightly floured surface into a 12" by 12" square. Trim the uneven edges so you have a nice edge all around the puff pastry (trimming is not really necessary if making the jellyrolls). Cut each sheet into 9 squares.
- For jellyrolls, start about 1/2" in from one side and spread 1 tablespoon of the Nutella mixture to the other edges. Starting with the least even edge, gently roll until almost complete. Dab water on bare edge just before finishing roll. Place seam side down on parchment-covered baking sheet. Continue with remaining squares and place about 2 inches apart.
- For turnovers, drop 1 tablespoon of the filling into the corner of each square of puff pastry. Make sure to leave enough space along the edges so they can be crimped shut. Fold the puff pastry dough over to form triangles. Lightly dab two of the four edges of each turnover with water before crimping them shut with a fork. Transfer the turnovers to the parchment lined baking sheets.
- Prepare the egg wash by beating together one egg and 1 tablespoon water. Brush each jellyroll or turnover with the egg wash. (This step is necessary for a nice golden color.
- Bake for about 23-25 minutes, or until golden brown. Allow to cool for one hour.
- For garnish, spoon about 1 tablespoon of Nutella into the corner of a small plastic bag. Cut a tiny corner out of the end and drizzle over pastries. Dust with powdered sugar and cinnamon, if desired.
- Store leftovers in air-tight container to be served the following day.
Recipe inspired by My Recipe Magic originally from Country Cleaver.
These look so fluffy and amazing!
Hi Jackie, that’s exactly how I would describe them! 🙂