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Nutella & Pecan Puff Pastry Swirls

by | Nov 11, 2019 | Appetizers

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Nutella & Pecan Puff Pastry Swirls


I found a package of Wewalka (now called Jus-Rol) puff pastry in my refrigerator that needed to be used today so I whipped up this super simple little Nutella and pecan treat for the fam.  I’ve always been able to get puff pastry from the freezer section of the grocery store, but I hate having to wait for it to defrost, so I was very excited to find puff pastry in the refrigerator section and have used it so much now. 

This Nutella and Pecan Puff Pastry recipe takes just a few minutes and just a handful of ingredients, so I’m keeping it on tap for when I need last minute treats or something that takes little effort but comes across fancy for get togethers.  All I can say was that this deliciousness made it a very happy Sunday in my house indeed! 

A couple of tips:

  • If you use frozen puff pastry you will need to take out one sheet and let it sit on your counter for about 30 minutes, then gently unfold it and roll out with a rolling pin to seal cracks and thin it out just a little.  If you use the refrigerated, it’s all ready to go!
  • Once you have your log rolled up, to get even cuts, start by cutting your log in half, then each piece in to half again, then each of those pieces in to thirds!  

Ingredients:

  • 1 sheet puff pastry
  • 1/4 cup Nutella
  • 1/4 cup chopped pecans
  • Egg wash: 1 egg whisked with 1 Tbsp water
  • Powdered sugar for sprinkling

Instructions:

  1. Unroll the sheet of puff pastry into a rectangle. 
  2. Spread the Nutella over the puff pastry, leaving a small border. 
  3. Sprinkle the pecans over the Nutella.  
  4. Starting at the long edge, roll it into a log and gently press/pinch the long edge closed. 
  5. Cut in to 12 equal slices and place on a baking sheet. Brush with egg wash. 
  6. Bake at 425 degrees for 15 minutes. Let cool for ten minutes then sprinkle with powdered sugar and serve! 
Nutella & Pecan Puff Pastry dough
Nutella & Pecan Puff Pastry rolled in to a log
Nutella & Pecan Puff Pastry Swirls cut
Nutella & Pecan Puff Pastry Swirls
Nutella & Pecan Puff Pastry Swirls

 

Nutella & Pecan Puff Pastry Swirls on a cutting board sprinkled with powdered sugar

Nutella and Pecan Puff Pastry Swirls

Source: donuts2crumpets
Store bought puff pastry, nutella and pecans are rolled together, sliced, and baked then sprinkled with powdered sugar for a delicious fancy treat!
Servings: 12
Prep Time 15 minutes
Cook Time 15 minutes
5 from 6 votes

EQUIPMENT (Amazon Associate Links)

Ingredients
  

  • 1 sheet puff pastry
  • 1/4 cup Nutella
  • 1/4 cup chopped pecans
  • Egg wash: 1 egg whisked with 1 Tbsp water
  • Powdered sugar for sprinkling

Instructions
 

  • Unroll the sheet of puff pastry into a rectangle.
  • Spread the Nutella over the puff pastry, leaving a small border.
  • Sprinkle the pecans over the Nutella.
  • Starting at the long edge, roll it into a log and gently press/pinch the long edge closed.
  • Cut in to 12 equal slices and place on a baking sheet. Brush with egg wash.
  • Bake at 425 degrees for 15 minutes. Let cool for ten minutes then sprinkle with powdered sugar and serve!

Notes

A couple of tips:
  • If you use frozen puff pastry you will need to take out one sheet and let it sit on your counter for about 30 minutes, then gently unfold it and roll out with a rolling pin to seal cracks and thin it out just a little.  If you use the refrigerated, it’s all ready to go!
  • Once you have your log rolled up, to get even cuts, start by cutting your log in half, then each piece in to half again, then each of those pieces in to thirds!  

The Best Snickerdoodle Cookies Recipe

A soft and chewy snickerdoodle cookie coated in cinnamon-sugar, these nostalgic cookies have a cracked crispy top on the outside, but are soft on the inside!

  • Baking Sheets
  • Parchment Paper
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Mixer
  • Whisk
  • Spatula
  • 1 Tbsp Cookie Scoop
  • Cooling Rack
  • 2-3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup softened butter
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract

Cinnamon-Sugar Mixture for rolling

  • 2 Tbsp granulated sugar
  • 2 tsp cinnamon
  1. Preheat oven to 400F. Line 2 large baking sheets with parchment paper
  2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt

  3. In your stand mixer, cream together the softened butter and sugar for 2-3 minutes

  4. Scrape down the bowl and beat in the eggs and vanilla

  5. Add in your dry ingredient mixture and mix until just combined
  6. For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well

  7. Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets

  8. Bake for 8-10 minutes

  9. Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely

A couple of tips for this recipe:

  • This cookie dough can be refrigerated up to 48 hours before baking! I don't refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
  • I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! 🙂
  • Don't overbake the cookies.  They will continue to cook on the tray when you remove them from the oven.  The longer you bake, the crispier they become as they cool.
Cookies, Cookies Bars & Brownies
American, European
best cookie recipes, best snickerdoodles ever, box cake cookie recipe, christmas cookies, snickerdoodle cookies, snickerdoodle recipe, snickerdoodles, soft sugar cookie recipe, the best snickerdoodles

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