Today’s Puff Pastry Snowflake is a beautiful holiday dessert that looks impressive but is beyond easy to make!
It starts with frozen puff pastry and Nutella. Two pastry circles are filled, sliced, twisted, and baked into a golden snowflake that’s perfect for Christmas parties and winter gatherings. Not only is it gorgeous, but it’s delicious and one the kids request every holiday season.
We especially love this because it feels like a centerpiece dessert, but the steps are simple and fun. Dust it with powdered sugar before serving for that snowy finish.
For more favorites, try out Nutella Christmas Trees and Puff Pastry Candy Canes.
Why you’ll love it + Why it works:
- Looks Like It Came From a Bakery: Beautiful holiday dessert that looks fancy but uses frozen puff pastry.
- A Seasonal Favorite: Perfect for Christmas parties, brunches, dessert boards, and winter gatherings.
- Puff Pastry Creates Flaky Layers: Thawed frozen pastry bakes up golden, crisp, and buttery.
- The Center Bowl Keeps the Shape Neat: Cutting around a small bowl helps keep the snowflake center intact while making even wedges.
Puff Pastry Snowflake Ingredients
- All-purpose flour, for dusting work surface: Keeps the puff pastry from sticking while rolling and shaping.
- Frozen puff pastry, 2 sheets, thawed (1 package, 17.3 ounces): Creates the flaky layers and makes this dessert quick and easy.
- Nutella, softened for spreading (⅓ cup): Adds a creamy chocolate hazelnut filling.
- Egg, beaten with water (1 large egg with 1 tablespoon water): Creates an egg wash that helps the pastry bake up golden and shiny.
- Crystal sanding sugar for topping, optional: Adds sparkle, sweetness, and a little crunch.
- Confectioners’ sugar for dusting: Gives the finished pastry a snowy holiday look.
How to Make a Puff Pastry Snowflake
PREP. Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper and set aside.
ASSEMBLE. Unfold the 2 puff pastry sheets and roll them out on a lightly floured surface to remove creases using a rolling pin.
Using a large bowl or plate that is similar in size to the sheets place on the sheets, trace, and cut around it with a sharp knife to create two large circles.
Place one circle sheet onto the parchment paper-lined baking sheet and spread ⅓ cup Nutella, leaving ½ inch border around the edges.
Place the second puff pastry circle on top and press the edges of the circles together to seal. Place a small bowl, or ramekin, in the center of the puff pastry circle, and using a sharp knife or pizza cutter, cut the pastry, stopping outside the small bowl, into 4 equal parts.
Cut each of the 4 sections into 4 more parts to make a total of 16 wedges. Twist two of the wedges in toward each other then pinch them together at the ends to seal. Repeat with the remaining wedges until it has made a snowflake.
BAKE. Remove the bowl and brush the puff pastry with the egg wash (1 large egg with 1 tablespoon water). Sprinkle with the sanding sugar and bake for 20-25 minutes until golden brown.
Let cool slightly and then dust with powdered sugar before serving.
Kristyn’s Recipe Tips
- Thaw the puff pastry before starting so it unfolds and rolls without cracking.
- Lightly flour the work surface so the pastry does not stick.
- Leave a ½ inch border around the Nutella so the edges seal more easily.
- Twist each pair of wedges toward each other, then pinch the ends firmly so the snowflake holds its shape.
- Make-ahead tip: assemble the snowflake earlier in the day, refrigerate it, then brush with egg wash and bake when ready.
Puff Pastry Snowflake Recipe
Equipment
Ingredients
- all-purpose flour, for dusting work surface
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- ⅓ cup Nutella, softened for spreading
- 1 large egg, beaten with 1 tablespoon water
- crystal sanding sugar for topping (optional)
- confectioners' sugar for dusting
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Unfold the puff pastry sheets and roll on a lightly floured surface to remove creases using a rolling pin.
- Use a large bowl or plate that is similar in size to the sheets. Place it on each puff pastry sheet, trace around the plate, and cut around with a sharp knife to create two large circles.
- Place one circle onto the parchment paper-lined baking sheet, and spread on Nutella, leaving ½ inch border around the edges.
- Place the second puff pastry circle on top and press the edges of the circles together to seal. Place a small bowl in the center of the dough circle and using a sharp knife, cut the pastry outside the small bowl into 4 equal parts.
- Cut each part into 4 more parts to make 16 wedges. Twist two of the wedges in toward each other then pinch them together at the ends to seal. Repeat with the remaining wedges until it has made a snowflake.
- Remove the bowl and brush the puff pastry with the egg wash (1 large egg with 1 tablespoon water). Sprinkle with the sanding sugar and bake for 20-25 minutes.
- Let cool slightly and then dust with powdered sugar before serving.
Notes
- Thaw the puff pastry before starting so it unfolds and rolls without cracking.
- Lightly flour the work surface so the pastry does not stick.
- Leave a ½ inch border around the Nutella so the edges seal more easily.
- Twist each pair of wedges toward each other, then pinch the ends firmly so the snowflake holds its shape.
- Make-ahead tip: assemble the snowflake earlier in the day, refrigerate it, then brush with egg wash and bake when ready.
Nutrition
Recipe FAQ
Assemble the puff pastry snowflake but don’t add the egg wash until right before baking. Cover and refrigerate overnight before baking or freeze it for 6-8 weeks. Bake from frozen, adding a few extra minutes and baking until cooked through and golden brown.
Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for up to 2 months. Reheat in the microwave or oven.
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This recipe was first shared December, 2024.
