Our flaky, buttery puff pastry snowflake is filled with Nutella and dusted with powdered sugar for a quick and easy winter treat!
Festive and Flaky
We love simple, festive desserts like this puff pastry snowflake. Puff pastry is a favorite shortcut—versatile, flaky, and perfect for both sweet and savory creations. For this version we spread Nutella between two layers of pastry, baked until golden, and finished with a dusting of powdered sugar for a pull-apart winter treat. The snowflake shape adds charming holiday flair and makes an impressive presentation with minimal effort.
This recipe looks stunning but is very approachable. With step-by-step instructions it’s easy to assemble, and the whole pastry is prepped and ready to bake in about 20 minutes.
Serve it for a special breakfast, brunch, or as a festive dessert. It’s quick to make and sure to disappear fast!
Why you’ll love it:
- Easy assembly. Smooth Nutella between the layers, shape the snowflake, and it’s ready to bake in about 20 minutes.
- Beautiful presentation. The snowflake shape is eye-catching and simple to make; a light dusting of powdered sugar adds seasonal charm.
- Versatile serving. Enjoy it as a breakfast pastry or a holiday dessert alongside a warm cup of cocoa.
Puff Pastry Snowflake Ingredients
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- all-purpose flour – for dusting the work surface
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- ⅓ cup Nutella, softened for spreading – or another chocolate or fruit filling
- 1 large egg, beaten with 1 tablespoon water
- crystal sanding sugar for topping (optional)
- confectioners’ sugar for dusting
Savory Version
For a savory take, swap the Nutella for pesto, shredded cheese, and bacon bits. Sprinkle chopped herbs like parsley, thyme, or oregano on top before baking.
How to Make a Puff Pastry Snowflake
- PREP. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- ASSEMBLE. Unfold the two puff pastry sheets and roll them on a lightly floured surface to smooth creases.
- Using a large bowl or plate similar in size to the sheets, place it on each sheet, trace, and cut into two large circles.
- Place one circle on the prepared baking sheet and spread ⅓ cup Nutella, leaving a ½-inch border around the edge.
- Place the second circle on top and press the edges to seal. Put a small bowl or ramekin in the center, then cut the dough outside the bowl into 4 equal sections.
- Cut each of those 4 sections into 4 more pieces to create 16 wedges. Twist two adjacent wedges toward each other and pinch the ends to seal. Repeat around the circle to form a snowflake design.
- BAKE. Remove the bowl and brush the pastry with the egg wash (1 large egg mixed with 1 tablespoon water). Sprinkle with sanding sugar if desired and bake 20–25 minutes until golden brown.
- Allow to cool slightly, then dust with confectioners’ sugar before serving.
More Like This
Puff Pastry Snowflake
Equipment
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cookie sheet
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rolling pin
Ingredients
- all-purpose flour, for dusting work surface
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- ⅓ cup Nutella, softened for spreading
- 1 large egg, beaten with 1 tablespoon water
- crystal sanding sugarfor topping (optional)
- confectioners’ sugarfor dusting
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
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Unfold the puff pastry sheets and roll on a lightly floured surface to remove creases.
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Use a large bowl or plate to trace and cut two large circles from the sheets.
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Place one circle on the prepared baking sheet and spread Nutella, leaving a ½-inch border.
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Top with the second circle and press edges to seal. Place a small bowl in the center and cut the pastry outside the bowl into 4 equal parts.
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Cut each part into 4 wedges for a total of 16. Twist and pinch pairs of wedges together around the circle to form a snowflake.
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Remove the bowl, brush with egg wash, sprinkle sanding sugar if using, and bake 20–25 minutes until golden.
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Let cool slightly, then dust with powdered sugar and serve.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days or freeze up to 2 months. Reheat in the oven or microwave.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe FAQ
Assemble the snowflake but don’t add the egg wash until just before baking. Cover and refrigerate overnight or freeze for 6–8 weeks. Bake from frozen, adding a few extra minutes and bake until cooked through and golden brown.
Store leftovers in an airtight container in the refrigerator for 2–3 days or in the freezer for up to 2 months. Reheat in the oven or microwave.