Nutella puff pastry

 Yet to make homemade buttery puff pastry? You’re not alone- but fear not, we have you covered in this guide to making homemade puff pastry for the perfect Nutella puff pastry rolls. 

This post is really about making your own puff pastry, but if you want to turn them into Nutella puff pastry then we have you covered too. 

Nutella puff pastry

Homemade puff pastryI am not really a fan of actual nutella (sue me), but I do love a good, homemade hazelnut butter or this time-saving spiced chocolate almond butter recipe. For a store bought version I recently discovered this divine, activated chocolate hazelnut butter and I’m a fan! 

Making your own puff pastry is so easy. You can easily make this recipe as is, or create a vegetarian puff pastry but using only butter (no lard). If you have a food processor this is a 5 minute recipe, or a little longer if using the bowl and knife method.

Homemade puff pastryIngredient notes 


We are using good quality plain flour. While I KNOW many people will ask for a gluten-free puff pastry recipe, this is not it. One day I will make one, but I have not tried any substitutes for this recipe and I don’t plan to yet. 


We need real, 100% block-style butter for this recipe. Do not use a spreadable butter!We add lard into this recipe, but I have tried and tested this many times with 100% butter and it works beautifully. If you are after a vegan puff pastry recipe I would use a block style vegan butter like Naturli or Miyokos (I have not tried this yet). 

Ingredients Lard

Why use lard? We also use a small percentage of lard, which makes teh pastry easier to work with and manoeuvre straight from etc fridge. Butter will give the main depth of flavour and makes the puff pastry beautifully flakey, but lard makes it easier to work with. Plus, if you’re into preserving animal fats in cooking like we are, then its great to have a recipe to use saved lard in. 

I absolutely LOVE the vegetarian puff pastry version of this with pure butter, so do that if it its you.

Where to buy?

I love to save animal fats during cooking, but if I don’t have any I love the Tassie Tallow brand, available here and here. 

Water, vinegar and salt

the remaining ingredients are water, vinegar and salt. Originally I used no vinegar in this recipe, but saw a recommendation for adding vinegar. It leaves NO taste but makes your Nutella puff pastry the more beautifully flakey texture. Tip- make sure you are using iced or very cold water.

Homemade puff pastry with nutellaTips for making Nutella puff pastry

Use cold ingredients 

In order to make beautifully flakey puff pastry you need to thinly layer blobs of butter between layers flour. Use straight-from-the-fridge cubed butter and iced water to make this recipe a breeze. 

Use a food processor

You can easily make this puff pastry in 5 minutes with a food processor (much quicker than going to the shops to but sheets of puff pastry). Yes, you can use a knife and bowl but if you have a food processor you will be rewarded with a no-fuss, easy puff pastry in minutes flat.

Tip; Do NOT substitute a food processor for a blender. 

Homemade puff pastryAvoid making Nutella puff pastry on a hot day

If you MUST make this recipe on a hot day choose the coolest part of the day. Puff pastry is easier to make in cooler weather (hint- no melting butter while you work). If you choose to make the vegetarian puff pastry version with pure butter, you will need to allow the refrigerated pastry to warm for 5 minutes before rolling out. 

Freeze excess pastry

This Nutella puff pastry recipe makes enough pastry for a lot of pinwheels or mini pastries, and you will have excess pastry to use. Simply roll up your excess pastry, cover tightly in cling warp (I use a reusable silicone bag, if you have one handy) and freeze for up to 3 months. Defrost overnight in the fridge before use. 

Puff pastry uses

Obviously yo can use this recipe for anything you like. If your meal.or snack calls for puff pastry then this recipe is perfect for you. I personally use homemade puff pastry for sausage rolls, quiche, savoury pies and love it in sweet recipes too. Think blueberry puff pastry tarts, fruit puff pastry tarts and galettes. 

How your puff pastry should look

You will want to take notice of how the pastry looks. In the first steps you want small, pea-sized chunks of butter dispersed through the flour. Once you kneed 4-6 times and roll out, your pastry dough should still have lots of visible chunks of butter- this is ideal. 

puff pastry with chunks of butter

puff pastry with butter

See below photo- this is the final roll before using in the Nutella puff pastry recipe. The dough still has visible chunks of butter, but looks more even because t has been refrigerated and the butter has cooled. 

Homemade puff pastry





If you loved this Nutella puff pastry recipe you might also enjoy

We hope you this Nutella puff pastry as much as we do! If you make it we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x

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Nutella puff pastry

Nutella puff pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jade Woodd
  • Prep Time: 2 hours
  • Cook Time: 20-25 minutes
  • Total Time: 0 hours
  • Yield: 3 sheets, 24 serves 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Australian


Yet to make homemade buttery puff pastry? You’re not alone- but fear not, we have you covered in this guide to making homemade puff pastry for etc perfect nutella puff pastry rolls.


  • 300g (2 cups) plain flour
  • 1/3 tsp fine salt
  • 250 g (1 cup) cold butter, cubed
  • 65g (1/4 cup) lard OR extra butter
  • 125ml/g (1/2 cup) water, ice cold (see notes)
  • 1 Tbsp apple cider vinegar, optional
  • Chocolate almond spread, or your preferred store bought alternative


  1. I highly recommend using kitchen scales for this recipe. I have not used cups to measure out ingredients, as it is generally harder to measure butter in a cup, and then cube it! Alternatively, use the measurements on the butter pack (the part which divides into 50g, and do your best).
  2. This recipe is relatively easy BUT the most import part is to make the pastry when the temperature is cool. If you’re needing puff pastry come summer, prepare in the coolest part of the day for best results. Make sure both your butter and water are cold, as per ingredient instructions.
  3. Make in a food processor. Add flour and salt into your food processor, and pulse to combine. Add the 250g cold, cubed butter and pulse for 1 second, 12 times. At this stage you want lots of chunks of butter spread through the butter. Chunks around the size of your pinky finger nail are good. Some larger chunks are ok.
  4. Add the lard or remaining butter and pulse for 1 second, 4 times.
  5. Now, remove water from the freezer. Measure out 1 Tbsp of water and discard. Pour the remaining water and vinegar into the food processor. Pulse for 1 second 5-6 times. Your dough should not look like a bread dough. It will still be crumbly, with chunks of butter visible. This is perfect. Skip to step 7. 
  6. Make in a bowl. Add flour and salt to a large bowl and combine. Add butter and lard, or excess butter. Use a butter knife to chop the butter. This will take 10 minutes or more, but keep slicing butter until small chunks are formed. Pieces of butter ranging from lentil to chickpea sized is ideal. Measure out 1 Tbsp of water and discard. Pour remaining water and vinegar into bowl and mix through just until no liquid is left (the mixture will still be crumbly and loose).
  7. Lightly flour your bench, and turn the pastry dough onto the bench. Use your hands to gather all the crumbs and lightly kneed only 3 or 4 times, to get the dough to start to form a ball. The less you use your hands the better (we don’t want the butter to melt). You are not aiming for a compact even ball here, just a mass that you can roll out into a rectangle.
  8. Use a rolling pin to roll pastry into a large rectangle, around 1/2 cm thick. Fold up the bottom third of the pastry towards the middle, then fold the top 1/3 of the pastry into the middle (like folding an envelope). Now starting from the short side of the pastry, roll into a tight log. Cover with cling wrap or place in a reusable silicone bag (sealed) and pop in the fridge for 1 hour. From this stage you can now use puff pastry as you desire. To use a sheet, for example, remove from fridge and cut off 1/3. Flour the bench, roll pastry out into a rectangle around 1/2 cm thick. Again, roll into a tight log and then, ensuring the bench is still floured, roll into a rectangle around 1/4 – 1/2 cm thick and use as you would a sheet of puff pastry.
  9. To make Nutella puff pastry remove pastry form the fridge. Preheat oven to 180 C / 350 F. Cut off 1/3 of the pastry (see below for storage options for the remaining pasty) and place of a lightly floured bench. Roll out to a large rectangle, around 1/2 cm thick. From the short end, roll pastry into a tight log and then, ensuring the bench is still floured, then roll out into a large rectangle, around 1/4 – 1/2 cm thick. Spread chocolate almond spread over the entire surface of the pastry. Use a butter knife to careful cut pastry into long strips, around 2-3cm in width. Roll up each strip, starting from the short side of each strip. Place, cut side facing down, on a baking tray. Bake until golden brown, around 20-25 minutes.
  10. Storing pastry. Pastry can be stored in the fridge for up to 3 days, just ensure it is stored in something airtight (preferably wrapped). I use reusable silicone pouches (squeezing excess air out before sealing) or beeswax wraps, but you can use cling wrap too. Pastry is freezer friendly. Cut a full batch of the pastry into thirds, and wrap each as described for the fridge. Freeze for up to 3 months. To defrost, place in fridge overnight.



  • For ice cold water I like to measure my water, pop in a metal cup and place in the freezer for 20 minutes.


    1. No, I would not try that. I hope to create a gluten free recipe soon, but I’ve not trialled any alternative flours for this recipe

  1. Made this puff pastry tonight and can’t believe how easy and incredibly delicious it is. Anyone could make this, regardless of baking skill level. The instructions are very clear and easy to follow. Love it! Don’t think I can go back to store bought puff pastry, ever!
    Thank you!
    p.s. I used Biscoff spread on mine – amazing!

    1. Hi Sandra,

      Thank you for your beautiful review. My hope with sharing this recipe is that many people discover how amazing and delicious homemade pastry is. I’m obsessed!

      Must try biscoff spread- can’t believe I still haven’t.



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