The Nutella turnovers made with puff pastry as good as at the café are perfect to start the day with a tasty breakfast, especially if made with homemade puff pastry or with shortcrust pastry for cookies! This very easy recipe for sweet filled puff pastry turnovers is really simple and indulgent and will be enjoyed by both adults and kids! You can fill the turnovers with homemade hazelnut spread, peanut and chocolate spread or pistachio spread, but also with jams and preserves, pastry cream made with few eggs or the classic Nutella. This quick recipe is ideal for anyone wanting something different for breakfast, perhaps as an alternative to classic pancakes, or the usual cup of milk and cookies, and it’s really delightful. Would you like to try it too? Let’s go to the kitchen, but before we start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
You can also check these savory puff pastry turnover recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make puff pastry turnovers
- 1 roll puff pastry (rectangular)
- 6 tbsp hazelnut spread (level)
- as needed egg yolk (beaten for finishing)
- as needed milk (for finishing, or cream)
- as needed sliced almonds (for finishing)
- as needed coarse sugar (for finishing)
Tools
- Baking sheet
- Oven
- Parchment paper
- Pastry brush
- Pastry wheel
Preparation
I made this recipe with homemade puff pastry. If you don’t feel like making it, use store-bought puff pastry.
To make the puff pastry turnovers, divide the puff pastry into 6 equal squares. Place a little spread in the center of each square, but don’t overfill. Fold each square into a turnover by bringing the edges toward the center, sealing them together with a little pressure at the corners.
Let them rest at least half an hour in the fridge in the coldest part, then brush with beaten egg mixed with a little milk or cream, and sprinkle with sliced almonds and coarse sugar. Bake in a preheated oven at 392°F for 15–20 minutes in conventional mode, remove from the oven and let cool slightly before dusting with powdered sugar and enjoying.
Storage notes and tips
You can substitute the hazelnut spread with pistachio spread, other spreads, jams or preserves, or even chocolate. You can assemble the turnovers a few hours in advance and keep them covered in the fridge, then finish them with the beaten egg and bake when needed. Turnovers are best warm or, at most, after a few hours of resting, but I recommend consuming them the same day.
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