This easy Puff Pastry Raspberry Nutella treat is a perfect quick dessert or snack! Flaky, golden pastry wraps around creamy Nutella and juicy raspberries for a deliciously sweet and crispy bite. You can use fresh or frozen raspberries, making it a year-round favorite. Perfect for satisfying chocolate cravings!
Ingredients Needed
- 1 package (2 sheets) frozen puff pastry
- 120g / ½ cup Nutella
- 150g / 1 cup raspberries (fresh or frozen)
- 30ml / 2 tbsp heavy cream (double cream)
- Sanding sugar (coarse sugar)
How To Make Puff Pastry Raspberry Nutella
- Thaw the puff pastry: Remove from the package and let thaw at room temperature for 30–40 minutes until it unfolds easily without breaking.
- Preheat the oven: Set to 200°C / 400°F and line a baking sheet with parchment paper.
- Prepare the raspberries: Microwave raspberries for 30 seconds, then gently mash with a fork. Transfer to a fine mesh sieve over a bowl to drain excess liquid.
- Cut the pastry: Slice each puff pastry sheet into four squares, making a total of 8 squares.
- Spread the Nutella: Place 1 tablespoon of Nutella on each square in a triangle shape, leaving the edges clear for sealing.
- Add the raspberries: Spoon a scant 1 tablespoon of mashed raspberries over the Nutella, avoiding the pastry edges.
- Seal the turnovers: Moisten the pastry edges with cold water using a pastry brush or fingertip. Fold each square into a triangle and press the edges with a fork to seal.
- Prepare for baking: Transfer turnovers to the baking sheet. Brush the tops with heavy cream and sprinkle generously with sanding sugar.
- Bake: Place in the oven and bake for 15 minutes or until golden brown and puffed.
Recipe Tips
- Thaw the pastry properly: Let the puff pastry thaw until it unfolds easily without breaking. If it’s too cold, it will crack; if too warm, it becomes sticky.
- Drain the raspberries well: Extra liquid can make the pastry soggy. Use a sieve to remove excess juice before adding them to the pastry.
- Seal the edges tightly: Use cold water and press the edges firmly with a fork to prevent the filling from leaking while baking.
- Use cold pastry: Keep the pastry cool until baking for the best flaky texture. If it softens too much, chill it for 10 minutes before baking.
- Bake until golden: The pastries should be deeply golden and crisp. If they look pale, bake for a few more minutes to ensure they are fully cooked.
How To Store Leftovers?
First, let the leftover turnovers cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days. Enjoy them cold or at room temperature.
Nutrition Facts
Serving Size: 1 turnover (out of 8)
- Calories: 460
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 5mg
- Sodium: 162mg
- Potassium: 139mg
- Total Carbohydrates: 41g
- Dietary Fiber: 3g
- Sugar: 11g
- Protein: 6g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Nutella
Description
This easy Puff Pastry Raspberry Nutella treat is a perfect quick dessert or snack! Flaky, golden pastry wraps around creamy Nutella and juicy raspberries for a deliciously sweet and crispy bite. You can use fresh or frozen raspberries, making it a year-round favorite. Perfect for satisfying chocolate cravings!
Ingredients
Instructions
- Thaw the puff pastry: Remove from the package and let thaw at room temperature for 30–40 minutes until it unfolds easily without breaking.
- Preheat the oven: Set to 200°C / 400°F and line a baking sheet with parchment paper.
- Prepare the raspberries: Microwave raspberries for 30 seconds, then gently mash with a fork. Transfer to a fine mesh sieve over a bowl to drain excess liquid.
- Cut the pastry: Slice each puff pastry sheet into four squares, making a total of 8 squares.
- Spread the Nutella: Place 1 tablespoon of Nutella on each square in a triangle shape, leaving the edges clear for sealing.
- Add the raspberries: Spoon a scant 1 tablespoon of mashed raspberries over the Nutella, avoiding the pastry edges.
- Seal the turnovers: Moisten the pastry edges with cold water using a pastry brush or fingertip. Fold each square into a triangle and press the edges with a fork to seal.
- Prepare for baking: Transfer turnovers to the baking sheet. Brush the tops with heavy cream and sprinkle generously with sanding sugar.
- Bake: Place in the oven and bake for 15 minutes or until golden brown and puffed.
Notes
- Thaw the pastry properly: Let the puff pastry thaw until it unfolds easily without breaking. If it’s too cold, it will crack; if too warm, it becomes sticky.
- Drain the raspberries well: Extra liquid can make the pastry soggy. Use a sieve to remove excess juice before adding them to the pastry.
- Seal the edges tightly: Use cold water and press the edges firmly with a fork to prevent the filling from leaking while baking.
- Use cold pastry: Keep the pastry cool until baking for the best flaky texture. If it softens too much, chill it for 10 minutes before baking.
- Bake until golden: The pastries should be deeply golden and crisp. If they look pale, bake for a few more minutes to ensure they are fully cooked.
Puff Pastry Raspberry Nutella