I made this Nutella puff pastry star wreath for the first time on a Sunday afternoon in December when I had two sheets of thawed puff pastry sitting in my fridge and absolutely no plan for them. I just started layering, spreading Nutella, twisting strips — and what came out of that oven stopped me in my tracks. It looked like something from a bakery window. My kids came running when they smelled it.
What I love about this recipe is that it's genuinely simple once you understand the technique. Two sheets of puff pastry, a generous spread of Nutella, and a little patience with the twisting — that's really it. The layers puff up separately as they bake and you get these gorgeous defined points that look like a star or wreath depending on how you finish it. I've made it four times now and it gets easier every time.
This has become my go-to for holiday mornings. I put it in the center of the table on Christmas morning and everyone just pulls off a piece while the tea brews. Zainab always goes for the tips because they're the crispiest. My husband prefers the middle where the Nutella is still warm and a little gooey. I just eat whichever piece is left. If you're looking for something that looks impressive without requiring impressive skill, this is it — kind of like my Chocolate Croissant Cookies, which also use store-bought pastry and make people think you spent hours in the kitchen.
One thing I'll tell you upfront: the key is keeping your pastry cold. The first time I made this, the kitchen was warm and the pastry got soft before I finished twisting. It still tasted fine, but the shape wasn't as defined and the layers didn't separate as cleanly. If your kitchen runs warm, pop the assembled wreath in the fridge for 10 minutes before it goes in the oven. It makes a real difference.
Why You'll Love This Recipe
- It looks far more complicated than it is: Every single time I bring this to the table, someone asks me how long it took or where I ordered it from. The answer is about 35 minutes start to finish, including bake time. The twisting technique sounds fussy but once you do the first two strips you get the rhythm immediately. It's one of those recipes where the result is wildly out of proportion to the effort.
- Store-bought pastry is the whole secret: I don't make my own puff pastry. I don't think most home cooks should. The Pepperidge Farm sheets from Walmart or the ones from Trader Joe's work perfectly here. They're already laminated, already buttery, and they puff exactly the way they should. This isn't a shortcut — it's just the right tool for the job.
- Pull-apart style means no awkward slicing: There's no trying to cut a star without destroying it at the table. Everyone just pulls off a point. Kids love this. Adults love this. It makes sharing feel natural and there's none of that "who gets the corner piece" negotiation.
- The contrast of textures is genuinely satisfying: The outside gets properly golden and crisp — not just pale and soft, which is what you get if you rush it. The Nutella inside stays warm and spreadable against that crispy pastry. It's the same reason those Chocolate Croissant Cookies work so well: flaky outside, soft chocolate inside.
- It works for breakfast, dessert, or a holiday spread: I've served this on Christmas morning with coffee, brought it to a Eid potluck as a dessert, and made it on a random Saturday just because the kids were bored. It doesn't require an occasion. But it does make any occasion feel a little more special.
Ingredients
- 2 sheets puff pastry, thawed (Pepperidge Farm or any store brand works great)
- ½ cup Nutella or any chocolate-hazelnut spread
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (to mix with egg wash)
- Powdered sugar, for dusting (optional but pretty)
- Melted chocolate or caramel for drizzling (optional — I skip this most of the time)
Directions
- Preheat the oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Parchment matters here — the Nutella can leak during baking and you don't want to be scrubbing the pan afterward.
- Shape your pastry circles: On a lightly floured surface, roll each thawed pastry sheet into a roughly 10–12 inch circle. I use a dinner plate as a guide and trim around it — it takes 30 seconds and the circles come out much neater, which matters when you're trying to get the star points even.
- Spread the Nutella: Lay one pastry circle on your prepared baking sheet. Spread the Nutella evenly over it, leaving about a ½-inch border all the way around. Don't pile it on thick — a thin, even layer bakes better than a thick one, which tends to make the pastry soggy in the middle.
- Add the top layer: Lay the second pastry circle directly over the Nutella. Press gently around the edges to seal. Place a small glass or cup right in the center — this is your guide and keeps that center intact while you cut.
- Cut the strips: Using a sharp knife or pizza cutter, cut the pastry (not the center circle) into 16 equal strips radiating outward from the cup. I cut it into quarters first, then each quarter into four — that way they're roughly equal without needing to measure anything.
- Twist and shape: Take two adjacent strips, twist them outward away from each other twice, then pinch the ends together firmly to form a point. Work your way around all 16 strips. The pinching is important — if the ends aren't sealed, they spring open in the oven and you lose the star shape. Remove the cup when you're done.
- Egg wash and bake: Whisk the egg with the milk and brush it over the entire surface. Bake for 20–25 minutes until deeply golden brown. Don't pull it at pale gold — let it go until it's properly dark gold and puffed. That's when the layers are done and the bottom is crisp.
- Cool slightly and finish: Let it rest for 5 minutes before dusting with powdered sugar. Serve while it's still warm — this is when it's at its best.
Tips for Success
- Keep the pastry cold the whole time: I cannot stress this enough. I learned this the hard way on my second attempt — I got distracted, the pastry warmed up, and by the time I started twisting it was almost impossible to work with. It tore at the edges and the filling started squishing out. If things are going sideways, just put the whole thing in the fridge for 10 minutes and start again. Cold pastry behaves. Warm pastry does not.
- Don't spread Nutella too close to the edge: That ½-inch border is there for a reason. If the Nutella goes all the way to the edge, it leaks out when you seal the pastry and then again during baking. You end up with burnt Nutella on the parchment and a soggy edge. I've done this. It smells bad and the cleanup is annoying.
- Pinch those points firmly: The twisting is the fun part but the pinching is the functional part. Each pair of twisted strips needs to be pressed together tightly at the tip. I press with my thumb and forefinger and give it a little squeeze and twist at the very end. If the points open up during baking, the wreath still tastes the same but looks less defined.
- Let the oven do its full job: The most common mistake with puff pastry is pulling it too early. At 20 minutes it might look done, but the underside and inner layers often aren't. I give mine the full 25 minutes most of the time. The top will be a deep amber gold. That's what you want. Pale pastry is soft pastry, and soft pastry doesn't have that satisfying snap when you pull it apart.
- Use parchment, not foil: Foil conducts heat differently and I've had the bottom of the pastry over-brown before the top was done when I used foil in a pinch. Parchment paper from any grocery store is cheap and it works every time. It also means the whole wreath slides easily onto a serving board without any fuss.
Variations
- Biscoff spread instead of Nutella: This is genuinely my second favorite version. Biscoff (the Lotus cookie butter — widely available at Walmart, Costco, Aldi) has this warm, spiced, almost gingerbread flavor that feels even more festive than chocolate. It also tends to be slightly thicker, which makes it easier to spread without it running. Saad actually prefers the Biscoff version now and requests it specifically.
- Orange zest in the Nutella: Stir the zest of half an orange into your Nutella before spreading. Chocolate and orange is a classic combination and it makes this feel more grown-up and less straightforwardly sweet. I made this version for a holiday gathering and people kept asking what was in it.
- Cinnamon sugar twist: Before laying the second pastry circle, sprinkle a mix of 2 tablespoons sugar and 1 teaspoon cinnamon over the Nutella layer. It adds warmth and the sugar caramelizes slightly at the edges during baking. This is especially good if you're serving it as a breakfast item rather than a dessert.
- Savoury version with pesto and cheese: This surprised me the first time I tried it. Spread a thin layer of basil pesto on one circle and scatter shredded mozzarella on top, then cover and proceed as normal. It makes a beautiful pull-apart appetizer that's completely different from the sweet version but uses the exact same technique. I've served it alongside a Sheet Pan Taco Pizza at parties and it disappears fast.
- Mini individual stars: Instead of one large wreath, cut smaller circles using a bowl as a guide (about 6 inches) and make 4–5 individual stars. Reduce the bake time to around 15–18 minutes. These are great for parties where people don't want to tear pieces from a shared item, or for lunchboxes the day after a holiday gathering.
Serving and Storage
Serving
Serve this warm, ideally within 20 minutes of coming out of the oven. That's when the layers are at their crispest and the Nutella is still soft inside. I dust it with powdered sugar right before it hits the table — don't do it too early or the sugar absorbs into the pastry and you lose that snowy effect. For a holiday table, I put it on a wooden board with a small bowl of extra Nutella for dipping, and people love that. If you want a full holiday dessert spread, this pairs really well alongside my Heavenly Caramel Apple Fudge — the two together look like you planned a proper dessert table.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, put it in a 350°F (175°C) oven for 5–8 minutes — the microwave will make the pastry soft and a little sad. I won't pretend it's as good as fresh, but day-two reheated pieces are still completely worth eating. I've never successfully frozen a baked one without the texture suffering, but you can absolutely assemble the whole wreath, cover it tightly, refrigerate it overnight, and bake it fresh the next morning. That's my preferred make-ahead method — especially on Christmas morning when I don't want to be fiddling with pastry before coffee.
Frequently Asked Questions
Can I assemble this the night before?
Yes, and I actually recommend it for holiday mornings. Assemble the whole wreath, cover it with plastic wrap, and refrigerate overnight. Pull it out while the oven preheats, brush with egg wash, and bake as directed. The cold rest actually helps the pastry hold its shape better. Just don't add the egg wash until right before baking.
Can I freeze the unbaked wreath?
You can freeze it unbaked — lay it flat on a sheet pan until solid, then wrap tightly. Bake from frozen at 375°F, adding about 8–10 minutes to the bake time. I've done this once and it worked reasonably well. The layers didn't puff quite as dramatically as fresh-assembled, but it was still very good. Just make sure the center is fully cooked through before pulling it.
What can I use instead of Nutella?
Any chocolate-hazelnut spread works — store brand is totally fine. Biscoff spread is my favorite swap and tastes more festive to me. Peanut butter works if you warm it slightly so it spreads easily. You can also do jam (strawberry or raspberry), but use a thick jam so it doesn't run out during baking. Thin jams will leak and burn on the parchment.
Why didn't my pastry puff up properly?
Almost always it's one of two things: the pastry was too warm when it went in, or the oven wasn't fully preheated. Puff pastry needs a hot oven from the start — that initial blast of heat is what causes the layers to separate. Make sure your oven has fully reached 375°F before the wreath goes in, and keep the assembled pastry cold until the last possible moment.
How do I get clean cuts when slicing the strips?
A pizza cutter is easier than a knife here because you can press straight down without dragging. If you only have a knife, make sure it's sharp — a dull blade drags the pastry layers and tears them instead of cutting cleanly. If the pastry is sticking to the knife, dust it lightly with flour. And if the whole thing has gone soft, refrigerate for 10 minutes before you cut.
NUTELLA PUFF PASTRY STAR WREATH
Ingredients
- 2 sheets puff pastry thawed
- ½ cup Nutella or chocolate hazelnut spread
- 1 egg beaten (for egg wash)
- Powdered sugar for dusting
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Shape Base:
- Place one sheet of puff pastry on the baking sheet. Spread Nutella evenly over it, leaving a ½-inch border.
Add Top Layer:
- Top with the second puff pastry sheet. Gently press to seal edges.
Cut and Twist:
- Place a small cup in the center. Cut the pastry into 16 equal strips radiating from the cup. Twist each strip twice.
Brush and Bake:
- Remove the cup. Brush with egg wash. Bake for 20–25 minutes until golden brown.
Cool and Dust:
- Cool slightly, then dust with powdered sugar before serving.
Notes
Assemble up to 1 day ahead and refrigerate. Bake fresh for best texture. Custom Flavors:
Try adding cinnamon or orange zest to the Nutella for extra flavour. Serving Suggestions:
Serve warm with coffee or as a holiday breakfast centrepiece. Allergy-Friendly Options:
Use dairy-free puff pastry and hazelnut-free chocolate spread if needed. Storage Tips:
Store leftovers in an airtight container for 2 days; reheat in the oven.
I've made a lot of holiday bakes over the years — elaborate cakes, intricate cookies, things that took all day — and this Nutella puff pastry star wreath has become the one I come back to every December. It takes under 40 minutes, it uses ingredients I can get at any grocery store, and it genuinely looks like something you'd see in a patisserie window. That combination is hard to beat.
I make a double batch when I'm feeding a crowd because one wreath disappears embarrassingly fast. It's also become my go-to for taking to other people's houses over the holidays — it travels well on a board and it looks like a lot of effort even when it wasn't. If you're building out a full holiday dessert spread, I'd put this alongside my No-Bake Peanut Butter Balls — the two together cover both chocolate-hazelnut and peanut butter cravings, and the peanut butter balls require zero oven time so you can have both ready at the same time without any scheduling conflict.
If you make this and the first attempt isn't perfect — if the points spring open or the layers aren't as defined as you wanted — make it again. The second time you'll know exactly where to pinch harder, when the pastry is getting too warm, how far the Nutella should go. That's how these things work. My fourth version was significantly better than my first, and I still ate every piece of the first one. 🥐✨
If you liked this recipe, here are a few more you might want to try:
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