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Our flaky, buttery puff pastry snowflake is filled with Nutella and dusted with powdered sugar for a quick and easy winter treat!
Festive and Flaky
We LOVE easy, festive desserts like our adorable puff pastry snowflake.
Puff pastry is one of our favorite shortcuts to use in recipes. From sweet to savory, it is very versatile. In this pastry, we layered Nutella (our kids’ FAVORITE) in between the flaky layers and dusted it with powdered sugar for one sweet pull-apart treat. And how cute is this presentation?! The snowflake shape adds that holiday flair making it even more fun to eat.
It looks stunning, but is SO easy! We’ve included step-by-step instructions and photos to make creating this masterpiece a cinch. It’s all prepped and ready to bake in only 20 minutes!
Whip up this winter magic for breakfast or for a fun Christmas dessert – it will disappear in minutes (faster than a melting snowflake)! 😉
WHY WE LOVE IT:
- Just layer and shape! Smooth Nutella between the layers and shape your snowflake, it’s prepped and ready to bake in only 20 minutes!
- Beautiful presentation. The snowflake shape is stunning and easy to achieve. The dusting of powdered sugar adds even more winter magic.
- Breakfast or dessert. Enjoy it as a breakfast pastry or as a dessert with a cup of Hot Cocoa!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- all-purpose flour – for dusting work surface
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- ⅓ cup Nutella, softened for spreading – or chocolate filling or raspberry filling
- 1 large egg, beaten with 1 tablespoon water
- crystal sanding sugar for topping (optional)
- confectioners’ sugar for dusting
Savory Version
Replace the Nutella with pesto, cheese, and bacon bits, and sprinkle the top of the snowflake with herbs like parsley, thyme, or oregano.
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.
Puff Pastry Snowflake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
