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