Nutella Filled Puff Pastry Pockets

I didn’t have a good reason to make this dessert.

Ok, in the interest of honesty, I rarely have a good reason to make any dessert. But this one seemed a whole let less logical than most. Most treats that I make are a chance for me to experiment and have some fun in the kitchen. This wasn’t like that. I took one delicious ingredient, Nutella (or in my case, a non-dairy version of it) and stuffed it inside another super delicious ingredient, namely, puff pastry. It’s simple math, really. How could it equal anything but delicious?

And just like that I pretty much gave you my recipe. It’s that very simplicity that makes me glad I made this dessert. The number one complaint that I get from friends of mine (read: busy women with families to take care of and homes to run) regarding the desserts I post on this blog is that they are too complicated, that they require too much effort. When I described the process involved in making these decadent treats to a friend of mine, her reaction was one of delight: “That is exactly the kind of dessert recipe I look for.” This one is for you, busy moms of the world.

If you are concerned that the simplicity and lack of effort means you are compromising on taste here, fear not. I don’t know that any dessert I have ever made has ever gotten a more universally positive reaction. Besides for the chocolate haters. But we don’t talk about those poor souls.

If you are pressed for time, or simply love Nutella, give these a whirl. Your waistline may hate me, but your tastebuds will thank me.

Nutella Filled Puff Pastry Pockets:


36 4-inch puff pastry squares, partially defrosted

(approximately) 1/2 cup Nutella

1 egg, slightly beaten

granulated sugar, for sprinkling


Preheat oven to 350. Line a baking sheet with parchment paper.

When puff pastry is defrosted enough to be pliable, but not overly defrosted so that it is too soft to handle, spoon about 1/2-3/4 of a teaspoon of Nutella onto the center of each square. (No need to measure!) Fold the square over and pinch around the edges to seal.

Lay the sealed rectangles on the prepared cookie sheet. Brush with egg and sprinkle with granulated sugar.

Bake at 350 for 25-27 minutes, or until golden brown.

Serve warm, and enjoy!

Thanks for stopping by, hope you like these!



  1. says

    Oh my gosh – thank you! What’s the non-dairy version of Nutella that you used? We probably have it here, and I’d love to make this for dessert for Shabbos!

    • says

      Glad you like them Rivky! I used a chocolate hazelnut spread made by an Israeli company called Schneiders. I know they sell it in my local grocery stores. Hope you find it!

  2. says

    I did this several months ago…too easy and somewhat addictive! I love that you added the sprinkling of sugar on the top.

    P.S. I don’t find your other baking items too complicated but then again I’m a retired working mom/grandma :)

  3. Esther Waayenberg says

    OK what am I doing wrong? I tried to make something like Arny’s chocolate turnovers and sealed the edges with egg white. It didn’t stay sealed and the chocolate ran all over. Then I sealed them with water using a different chocolate and the same thing happened.

    • says

      Hi Esther,

      I’m sorry you had trouble with this. I actually didn’t use anything to seal it. The problem could be that you overstuffed them. Also, did you use Nutella? If it was something else, the texture might be too runny.

      If you want to email me I can try to help you figure out what went wrong. Overtimecook at gmail dot com.



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