Nutella Knots Recipe

Introduction

Nutella Knots are a delightful treat combining flaky puff pastry with rich, creamy Nutella and crunchy hazelnuts. Perfect for a sweet snack or an indulgent breakfast, these twisted pastries are easy to make and impressive to serve.

Ingredients

• 2 sheets puff pastry (thawed as instructed on package)
• 1/2 cup Nutella
• 3 tablespoons hazelnuts (chopped, plus additional for sprinkling)
• 1 large egg
• 1 tablespoon water
• 1-2 tablespoons Turbinado sugar (raw sugar) (for sprinkling)

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Gently unfold one sheet of puff pastry and smooth it out with a rolling pin.
3. Step 3: Evenly spread the Nutella over the pastry sheet, reaching all the edges.
4. Step 4: Sprinkle the chopped hazelnuts over the Nutella, then cover with the second sheet of puff pastry.
5. Step 5: Using a pizza cutter, slice the layered dough into ½-inch wide strips. Twist two strips together and shape each into a knot.
6. Step 6: In a small bowl, whisk together the egg and water to make an egg wash.
7. Step 7: Place the knots on the prepared baking sheet. Brush each with the egg wash and sprinkle with Turbinado sugar and extra chopped hazelnuts.
8. Step 8: Bake for 15 minutes or until the knots are puffed and lightly golden.

Tips & Variations

• For an extra nutty flavor, toast the hazelnuts lightly before chopping and adding to the pastry.
• Try swapping Nutella with almond butter or peanut butter for a different twist.
• Use a sprinkle of cinnamon sugar instead of Turbinado sugar for a warm, spicy touch.

Storage

Store Nutella Knots in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and reheat in a warm oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry according to package instructions before using to ensure it rolls out smoothly and bakes evenly.

What can I use instead of Turbinado sugar for sprinkling?

You can substitute with granulated sugar, sanding sugar, or even coarse sugar crystals for a nice crunch and sparkle on top.

Nutella Knots Recipe

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★★★★★

4.5 from 58 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 12 knots 1x

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Description

These Nutella Knots are delightful pastries made with flaky puff pastry, rich Nutella, and crunchy hazelnuts. Perfectly twisted into knots, brushed with egg wash, and sprinkled with raw Turbinado sugar for a sweet, crunchy finish. Ideal for a quick and indulgent treat or dessert.

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Ingredients

Scale 1x2x3x

Pastry

• 2 sheets puff pastry (thawed as instructed on package)

Filling

• 1/2 cup Nutella
• 3 tablespoons hazelnuts, chopped (plus additional for sprinkling)

Egg Wash

• 1 large egg
• 1 tablespoon water

Topping

• 1–2 tablespoons Turbinado sugar (raw sugar) for sprinkling
• Additional chopped hazelnuts for sprinkling

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Instructions

1. Preheat Oven: Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper to ensure the knots don’t stick and bake evenly.
2. Prepare Puff Pastry: Gently unfold one sheet of the thawed puff pastry and lay it flat on a clean surface. Use a rolling pin to smooth it out evenly.
3. Spread Nutella: Evenly spread the entire 1/2 cup of Nutella over the first sheet of pastry, making sure to reach the edges for consistent flavor in every bite.
4. Add Hazelnuts and Layer: Sprinkle 3 tablespoons of chopped hazelnuts evenly over the Nutella layer. Then place the second sheet of puff pastry carefully on top to cover it.
5. Slice and Twist: Using a pizza cutter, slice the layered dough into strips about 1/2 inch wide. Take two strips at a time, twist them together, and then form into a knot shape.
6. Make Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash that adds shine and helps toppings stick.
7. Apply Egg Wash & Toppings: Place each knot onto the prepared baking sheet. Brush the tops generously with the egg wash, then sprinkle with Turbinado sugar and additional chopped hazelnuts for crunch and sweetness.
8. Bake: Bake the knots in the preheated oven for about 15 minutes, or until they turn lightly golden and puff up beautifully. Remove from oven and allow to cool slightly before serving.

Notes

• Ensure puff pastry is properly thawed before use for easy handling and better texture.
• The Turbinado sugar adds a subtle crunch and extra sweetness; adjust quantity based on preference.
• Hazelnut chopping size can be adjusted to your liking – finely chopped will blend into the pastry more, while larger pieces add crunch.
• Serve these knots warm for the best flavor and texture experience.
• Can be stored in an airtight container at room temperature for up to 2 days; reheat briefly before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: Nutella Knots, Puff Pastry Dessert, Nutella Pastry, Hazelnut Pastry Knots, Sweet Pastry, Easy Nutella Recipe