This Nutella Biscoff snowflake pastry is totally one of those “how did you even do that?” desserts, with all those gorgeous twists and layers, but honestly, it’s just two kinds of spread and some puff pastry. I swear it’s more about the visual impact than any crazy baking skills, which is just my kind of baking. 🙂
The taste is exactly what you’d want: flaky, buttery pastry with these rich, sweet layers of Nutella and Biscoff. The Nutella brings its classic hazelnut and chocolate notes, and then the Biscoff with warm, almost gingerbread-y spices. They work really well together, especially when everything’s warm and a bit gooey right out of the oven.
I actually love how forgiving this recipe is. You’re working with store-bought puff pastry, so half the battle is already won. And the twisting part doesn’t have to be absolutely spot on to still look great. I’ve made some that were a little wonky, and they still disappeared just as fast.
Why You’ll Love This Flaky Nutella Biscoff Snowflake Pastry
This pastry is about getting those gorgeous layers and that amazing flavour combo. The secret to its signature flakiness is the puff pastry itself, which has all these super thin layers of butter and dough. When it bakes, the water in the butter steams up and pushes those layers apart, making it light and airy.
Using both Nutella and Biscoff spread gives you this really amazing flavour. These spreads also stay soft and gooey inside the crisp pastry!
The twisting technique is what gives this pastry its beautiful snowflake shape. It looks intricate, but it’s just a simple twist and pinch. And that egg wash helps the pastry turn a beautiful golden brown and gives it a lovely sheen as it bakes.
Ingredients
- Puff pastry sheets
- Nutella
- Biscoff spread
- Large egg yolk
- Powdered sugar
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- 10-inch (25 cm) plate
- 2-inch (5 cm) diameter bowl
- Rubber spatula or offset spatula
- Large baking sheet
- Parchment paper
- Wire cooling rack
Baking Tips
Prep ahead – You can assemble this flaky Nutella Biscoff snowflake pastry, including spreading the fillings and layering the pastry, then cover it tightly and chill it in the refrigerator for up to 24 hours. Just twist, egg wash, and bake it right before you want to serve it.
Mind your margins – When spreading the Nutella and Biscoff, make sure to leave that 1/2 inch (1.25 cm) margin around the edge. This stops the filling from oozing out too much as the puff pastry expands in the oven.
Even slices – For the best-looking twisted pastry, practise cutting your 16 slices as evenly as you can. A pizza cutter can make this a lot easier than a knife.
Warm it up – If you have any leftover Nutella Biscoff twisted pastry, store it in an airtight container at room temperature for up to 2 days. For that fresh-baked crispness, I like to warm it slightly in a toaster oven before eating.
Questions About Your Snowflake Pastry
Can I use a different kind of pastry?
I really recommend sticking with puff pastry for this recipe. Its unique lamination is what gives you that light, airy, and flaky texture that makes this Nutella Biscoff dessert so special. Other pastries won’t achieve the same rise and crispness.
What if my Nutella or Biscoff spread is too stiff to spread easily?
If your spreads are a bit firm, you can gently warm them in the microwave for about 10-15 seconds. Just be careful not to overheat them, or they’ll become too runny to manage. You want them soft enough to spread without tearing the delicate puff pastry.
Can I make this Nutella Biscoff puff pastry snowflake without the egg wash?
You technically can, but the egg wash really helps with the browning and gives the pastry a beautiful golden sheen that you wouldn’t get otherwise. It also helps those twists hold their shape a little better.
What if I don’t have Biscoff spread?
You could substitute it with a smooth peanut butter or almond butter!
If you give this Nutella Biscoff snowflake pastry a try, I’d be so happy to see it! Make sure to tag @theflournook on social media and leave a review for the recipe below. You can also save this recipe for later by using the pin button on the recipe card, or any of the photos above.
Happy baking!
For more delicious dessert recipes, check out these:
Nutella Biscoff Christmas Snowflake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This flaky, buttery puff pastry snowflake features layers of rich hazelnut Nutella and Biscoff spread. Twisted into a visually interesting design and finished with a dusting of powdered sugar, it offers a contrast of crisp pastry and smooth, warm fillings. It’s an easy Nutella Biscoff twisted pastry recipe that’s simpler to make than it looks.
Ingredients
- 2 sheets (500 g) Puff pastry sheets (thawed)
- 1/2 cup (120 g) Nutella
- 1/2 cup (120 g) Biscoff spread
- 1 (18 g) Large egg yolk (for egg wash)
- as needed (as needed) Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll one thawed puff pastry sheet into a 10-inch (25 cm) square.
- Use a 10-inch (25 cm) plate as a guide to cut a circle from the pastry.
- Repeat with the second puff pastry sheet to create another 10-inch (25 cm) circle.
- Place one pastry circle on the prepared baking sheet.
- Spread Nutella evenly over this circle, leaving a 1/2 inch (1.25 cm) margin around the edge.
- Spread Biscoff spread evenly over the second pastry circle, leaving a 1/2 inch (1.25 cm) margin.
- Carefully place the Biscoff-covered pastry circle on top of the Nutella-covered circle, aligning the edges.
- Gently press down to secure the layers together.
- Place a 2-inch (5 cm) diameter bowl in the centre of the top pastry layer as a cutting guide.
- Using a sharp knife or pizza cutter, cut 16 even slices from the edge of the bowl towards the outer edge of the pastry circle.
- Take one slice and twist it clockwise twice.
- Take the adjacent slice to the right and twist it counterclockwise twice.
- Gently pinch the ends of the twisted slices together to form a pointed spike.
- Continue this twisting and pinching process around the circle until you have 8 spikes.
- In a small bowl, whisk the egg yolk until smooth.
- Brush the egg wash evenly over the entire pastry surface.
- Bake for 30 minutes, or until the pastry is puffed and golden brown.
- Let the pastry cool on the baking sheet.
- Dust with powdered sugar before serving.
Notes
I often prepare this pastry ahead of time. You can assemble it, including spreading the fillings and layering the pastry, then cover it tightly and chill in the refrigerator for up to 24 hours. Twist, egg wash, and bake just before you plan to serve it.
If you don’t have Biscoff spread, a smooth peanut butter or almond butter can be a substitute, but the overall flavour will be different. I find the spiced speculoos notes are a key part of this pastry.
Store any leftover pastry in an airtight container at room temperature for up to 2 days. For a crisper texture, I like to warm it slightly in a toaster oven before eating.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Pastry
- Method: Baking
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