All Recipes Menu
Air Fryer Nutella Toast Pies – Crispy 15-Minute Dessert
The first thing you hear is a soft, buttery sizzle, then the kitchen fills with the smell of toasted bread and melting hazelnut chocolate. That is the moment you know these little pies are almost ready.
You press two slices of ordinary sandwich bread around a generous spoon of Nutella, crimp the edges with a fork, and let the air fryer do the rest. No dough to knead, no deep fryer to babysit, and no splatter on the stove.
They come out golden and crisp on the outside, molten and gooey in the middle, and they disappear faster than you can crimp the next batch. Keep a stack of bread ready, because everyone asks for a second one.
Why You'll Love This Recipe
About the Ingredients
12 slices soft white sandwich bread
Soft, fresh sandwich bread seals and crimps best; stale bread cracks at the edges. Try brioche or milk bread for an even richer, more buttery crust.
3/4 cup (about 220g) Nutella hazelnut spread
Chill it in the fridge for 20 minutes so it scoops neatly and does not run out during sealing. Any chocolate hazelnut spread works, or use cookie butter for a spiced twist.
3 tbsp (42g) unsalted butter, melted
Melted butter gives the deepest golden color and crispest edges. Swap in olive oil spray or melted coconut oil if you are keeping these dairy-free.
1 large egg, beaten with 1 tsp water
This egg wash acts as glue so the pies never pop open. Brush a little milk or a cornstarch slurry instead if you are out of eggs.
1 tbsp granulated sugar
A light dusting of sugar on the buttered outside caramelizes into a crackly shell. Cinnamon sugar or powdered sugar both work beautifully here.
1/4 tsp flaky sea salt
A tiny pinch on top balances the sweetness and makes the chocolate taste deeper. Skip it if you only have table salt, which dissolves too sharply.
Tips & Tricks
Do not overfill
Use no more than 1 heaping tablespoon of Nutella per pie, because a full pie bursts and leaks chocolate onto the air fryer basket.
Press out the air
Run your fingers from the center to the edges before crimping so no air pocket puffs the pie open.
Crimp twice
Go around the whole edge with a fork, then flip and crimp the other side for a truly sealed double lock.
Work in batches
Leave an inch of space between pies so hot air circulates and every edge gets crisp instead of steaming.
Pro Tips
Step-by-Step Instructions
1. Heat the air fryer
Preheat your air fryer to 375F (190C) for 5 minutes. A hot basket means the bread starts crisping the second it lands, which stops it from drying out.
2. Flatten the bread
Lay the bread slices on a board and press each one flat with a rolling pin or the palm of your hand. Flatter bread folds without cracking and seals into a tighter pocket.
3. Fill the centers
Spoon 1 heaping tablespoon of chilled Nutella into the middle of 6 slices, leaving a clean 1/2-inch border all around. Resist adding more, because a generous pile is exactly what causes leaks.
4. Brush and seal
Brush the bare border with beaten egg, lay a second slice on top, and press gently from the center outward to push out trapped air. The egg wash is your glue here.
5. Crimp the edges
Press the edges together with your fingers, then crimp all the way around with the tines of a fork. Flip and crimp the second side too, so no chocolate can escape.
6. Butter and sugar
Brush both sides of each pie with melted butter, then sprinkle lightly with sugar and a pinch of flaky salt. This is what builds that crackly, bakery-style crust.
7. Air fry until golden
Arrange the pies in the basket with space between them and cook at 375F (190C) for 7 to 9 minutes, flipping halfway, until deep golden brown and the edges look dry and crisp. You should hear a gentle sizzle and smell toasted hazelnut.
8. Rest and serve
Lift the pies out and rest them 1 minute, then dust with powdered sugar if you like. The filling settles to a safe, spoonable lava rather than a scalding jet.
Delicious Variations
S'mores Pies
Spread Nutella on one slice, add mini marshmallows and crushed graham crackers, then seal and fry for a campfire crunch.
Strawberry Nutella Pies
Add two thin strawberry slices next to the Nutella for a jammy, fruity center that cuts the richness.
Banana Nutella Pies
Lay three thin banana coins over the spread and dust with cinnamon sugar after frying for a bananas-Foster vibe.
How to Store Air Fryer Magic: Nutella Toast Pies
Refrigerator
Store cooled pies in an airtight container in the fridge for up to 3 days; the crust softens but the flavor stays great.
Freezer
Freeze assembled, uncooked pies on a tray for 1 hour, then bag them for up to 2 months; cook straight from frozen, adding 2 to 3 minutes.
Reheating
Reheat in the air fryer at 350F (175C) for 3 to 4 minutes so the crust crisps again; the microwave makes them chewy and limp.
Frequently Asked Questions
Q: Can you put Nutella in an air fryer?
Yes, Nutella is air fryer safe as long as it stays sealed inside the bread, because exposed spread can scorch on the hot element. Keep the filling enclosed and never let it drip into the basket.
Q: How long do you air fry Nutella toast?
Air fry Nutella toast pies at 375F (190C) for 7 to 9 minutes, flipping halfway through. Pull them when the surface is deep golden and the crimped edges feel dry and crisp to the touch.
Q: Why did my toast pies burst open in the air fryer?
They burst because they were overfilled or the edges were not sealed with egg wash and a double fork crimp. Use just 1 tablespoon of filling, press out the air, and crimp both sides before frying.
Q: Can I make these without an air fryer?
Yes, bake them on a parchment-lined sheet at 400F (200C) for 10 to 12 minutes, flipping once, or pan-toast them in butter over medium heat. They will be a little less crisp but still delicious.
Q: Can I use frozen bread for Nutella toast pies?
Yes, but thaw it fully first, because frozen slices crack when you fold them and never seal properly. Fresh or day-old soft bread gives the cleanest, tightest crimp.
Grab your bread, your jar of Nutella, and your air fryer, and make a batch tonight. These little golden pies are the easiest dessert win in your kitchen, and the smell alone is worth it. Taste as you go, then taste again.
Air Fryer Magic: Nutella Toast Pies
Air Fryer Nutella Toast Pies turn sandwich bread into shatteringly crisp golden pockets oozing warm hazelnut chocolate in 15 minutes flat.
🧂 Ingredients
- 12 slices soft white sandwich bread
- 3/4 cup (about 220g) Nutella hazelnut spread
- 3 tbsp (42g) unsalted butter, melted
- 1 large egg, beaten with 1 tsp water
- 1 tbsp granulated sugar
- 1/4 tsp flaky sea salt
📋 Instructions
- 1Heat the air fryer — Preheat your air fryer to 375F (190C) for 5 minutes. A hot basket means the bread starts crisping the second it lands, which stops it from drying out.
- 2Flatten the bread — Lay the bread slices on a board and press each one flat with a rolling pin or the palm of your hand. Flatter bread folds without cracking and seals into a tighter pocket.
- 3Fill the centers — Spoon 1 heaping tablespoon of chilled Nutella into the middle of 6 slices, leaving a clean 1/2-inch border all around. Resist adding more, because a generous pile is exactly what causes leaks.
- 4Brush and seal — Brush the bare border with beaten egg, lay a second slice on top, and press gently from the center outward to push out trapped air. The egg wash is your glue here.
- 5Crimp the edges — Press the edges together with your fingers, then crimp all the way around with the tines of a fork. Flip and crimp the second side too, so no chocolate can escape.
- 6Butter and sugar — Brush both sides of each pie with melted butter, then sprinkle lightly with sugar and a pinch of flaky salt. This is what builds that crackly, bakery-style crust.
- 7Air fry until golden — Arrange the pies in the basket with space between them and cook at 375F (190C) for 7 to 9 minutes, flipping halfway, until deep golden brown and the edges look dry and crisp. You should hear a gentle sizzle and smell toasted hazelnut.
- 8Rest and serve — Lift the pies out and rest them 1 minute, then dust with powdered sugar if you like. The filling settles to a safe, spoonable lava rather than a scalding jet.
Priya writes about South Indian home cooking and the improvisation that happens in real kitchens, from quick weekday tiffins to slow weekend spreads. She is interested in how a single tempering of spices changes a dish and in adapting familiar recipes to what a cook has on hand. Her angle is playful, sensory recipe writing that treats cooking as something to tinker with.