The puff pastry fans with panettone and nutella are simple and quick treats, perfect for bringing a taste of Christmas to the table without having to turn on the oven for hours. Just a few ingredients — puff pastry, a layer of Nutella, and a few tablespoons of crumbled panettone — are enough to create small golden, fragrant, and irresistible fans.
The pastry becomes crispy and light, while the panettone, thanks to the heat, releases all its citrus and vanilla aroma, blending with the hazelnut cream into a soft and indulgent heart. These fans are ideal for a festive snack, to accompany coffee, or to prepare at the last minute when you have guests and a roll of puff pastry in the fridge.
They keep well, are eye-catching, and, thanks to the double roll shape, they look much more elaborate than they actually are. A clever and very easy recipe, perfect both during the holidays and in the days after, to creatively use already opened panettone.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8/12 fans
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients for Puff Pastry Fans with Panettone and Nutella:
- 1 roll rectangular puff pastry
- 3 tablespoons nutella
- 3.5 oz panettone
- as needed powdered sugar
Tools for Puff Pastry Fans with Panettone and Nutella:
- 1 Spatula
- 1 Oven De Longhi
- 1 Non-stick baking tray
Steps for Preparing and Cooking Puff Pastry Fans with Panettone and Nutella:
Cut the panettone into small pieces then crumble it further with your hands.
Unroll the puff pastry and leave it on its parchment paper. Spread a uniform layer of nutella over the entire surface, leaving only the outer edge of half an inch free.
Distribute the crumbled panettone on top, creating an even layer without pressing too much. At this point, imagine the pastry divided vertically into two halves: roll the right side towards the center, forming a compact roll; then roll the left side, again towards the center, until the two rolls meet.You should obtain a double roll joined in the middle, the classic fan shape. Transfer the roll to a cutting board and cut into slices; we made them thick and got 8, if you want you can make them thinner and get 10/12. Place them on a non-stick baking tray with the cut side up.
Bake in a static oven at 356°F for 15–18 minutes until they are golden, or in an air fryer at 338°F for 10–12 minutes, until the pastries are puffed, golden, and crispy.
Let them cool slightly and finish with a sprinkle of powdered sugar. They are delicious still warm, with the nutella soft and creamy.
FAQ (Frequently Asked Questions)
Can I use pandoro instead of panettone?
Yes, pandoro makes the fans even sweeter and softer. You can use it in exactly the same way.
What cream can I use if I don’t want Nutella?
Pistachio cream, almond cream, white chocolate cream, or even orange marmalade are great options.
Can they be prepared in advance?
Yes, you can form them and store them raw in the fridge for a few hours. Cook them just before serving to have them crunchy.
Can I make them without cream?
Yes, you can sprinkle cane sugar on the pastry surface and then add only crumbled panettone, but the nutella helps to bind and flavor.
How do they keep?
Once cooked, they keep for 2 days under a cake dome. To regain crispness, just heat them for 2–3 minutes in the air fryer.
