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Nutella puff pastry

Nutella puff pastry

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  • 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.