Over the years I have really come to love puff pastry. It goes with anything sweet or savory. This week it was paired it with something sweet in my easy strawberry Nutella puff pastry.
A delicious, flaky, and buttery puff pastry square/tart baked to perfection and then layered with a Nutella spread and topped with fresh sliced strawberries. These can be served as a great breakfast or dessert, you pick! I know that I can eat this combination any time of the day! It is also a great way to get rid of the extra sheet of puff pastry that I had leftover from a dinner!
It is a easy dessert that takes no time at all. Please look at these other simple desserts easy raspberry white chocolate loaf cake, quick and simple baked apple fritters, and easy coffee cake muffins.
Why you will love this dessert?
- Super duper easy to make
- Very versatile
- Super flaky and buttery
- Need I say more when you put Nutella and strawberry together?
- Puff pastry: I only used one sheet, but feel free to make more by using the second sheet.
- Nutella or hazelnut spread
- Fresh strawberries
- Unsweetened cocoa powder
Step by step instructions
For the pastry:
Prepare the baking sheet with parchment paper. Preheat oven to 375 degrees. Let puff pastry thaw out before using.
Roll out one sheet of dough into the size of a small dish towel. Cut into 4 squares. Layer them onto the prepared baking sheet. Score a one inch border around the pastry with a sharp knife. Then, take a fork and prick inside each pastry. By doing this, the outer edge of each pastry will puff up allowing your fillings and toppings to stay inside once tart is assembled.
Brush the border with milk and sprinkle with sugar. Bake for 13-15 minutes or until pastry is golden brown and puffed up. Remove from oven and rescore the border of the pastry. Gently, press down in the centers of each pastry to flatten it. Allow the border to be puffed up and cool to room temperature.
For the filling/spread:
In a medium mixing bowl, add the Nutella. In another microwavable bowl, heat up the heavy cream until lightly boiling. Pour over Nutella and mix until well combined. Mix in 1 tablespoon of butter until completely incorporated.
Once the puff pastry has cooled, pour filling into the center of each pastry tart. Smooth out the tops with an offset spatula. Put in fridge for 1-2 hours to let filling set.
Assembly of the pastry:
Once the filling has set, sprinkle the sliced strawberries on top and if you like nuts add them! I left them out because my kiddos aren't big fans of them! These pastries are best served the same day, but will last in the fridge for 2-3 days.
Substitutions and variations
- You can make your own puff pastry if you so desire, just allow for more time.
- Try different fruits such as raspberries, blueberries, cherries.
- If you cant use Nutella due to an tree nut allergy, try Chocti chocolate ghee spread, or Hashachar chocolate spread.
- Add on hazelnuts or pecans to each puff pastry
- Make into a large puff pastry or smaller pinwheels as seen here in this recipe
Frequently asked questions
Blind bake the base to help firm the base to help avoid liquid being absorbed into it.
Not necessarily because the puff pastry has enough fat in it that turns it golden in color when baked, but it doesn't hurt to add it to give it that extra golden color!
Strawberry Nutella puff pastry
- 1 Baking sheet
- Parchment paper
- 1 Whisk
- 1 Large saucepan
- Mixing bowls
- Measuring cups and spoons
Strawberry nutella puff pastry
- 8.65 oz puff pastry thawed in fridge, half of the puff pastry package
- 2 tablespoon 2% milk
- 2 tablespoon granulated sugar
- 2 tablespoon unsweetened cocoa powder
- 1 cup Nutella
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 16 oz strawberries fresh and sliced
Strawberry Nutella puff pastry
- Preheat oven to 375°. Line one baking sheet with parchment paper. Set aside. Wash, hull, and core strawberries and put in fridge for later use.
- Roll out thawed puff pastry sheet. Cut into 4 squares. With a sharp knife, score a 1 inch border around the edges of each pastry. Using a fork. prick inside of each puff pastry square. Brush the border with milk and sprinkle with sugar.
- Bake for 13-15 minutes until golden brown and puffed up. Remove from oven and rescore the outer edges. Gently and slightly flatten the centers or each pastry. Allow the borders to remain puffed up. Cool to room temperature.
- In a medium mixing bowl, add the Nutella. Heat up heavy cream in microwave until slightly boiling. Pour over Nutella and mix until combined. Add in 1 tablespoon of butter until melted.
- Layer the filling into the cooled puff pastry squares/tarts and place in fridge until they are firm and set, about 1-2 hours.
- Remove sliced strawberries and set puff pastry squares from fridge. Assemble the strawberries on top of each square. At this point you can add some nuts or even sprinkle some confectioner's sugar. Serve immediately.
- Best served immediately, but will last in the fridge for 2-3 days if stored in an airtight container.
Fun recipes to enjoy!
Fun fact of the day!
The snow on Pluto is red.
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