Nutella Pastry Hearts – Easy 50-Minute Valentine Treat

Nutella pastry hearts earn a permanent spot in my weekly rotation because they look like you fussed for hours but come together from two things you can keep in the fridge. Puff pastry and a jar of Nutella are the whole backbone, and the oven does the rest.

I make these for school bake sales, Valentine's breakfasts, and the odd Tuesday when the kids deserve a little joy. The edges crisp up like a croissant, the center stays soft and gooey, and a sprinkle of coarse sugar gives that bakery crackle.

You do not need a mixer, a piping bag, or any specialty pan. A sharp knife, a baking sheet, and about fifteen minutes of hands-on work will get you there, and the hearts keep beautifully for a couple of days.

About the Ingredients

1 sheet (about 8.8 oz / 250g) frozen puff pastry, thawed

Look for all-butter puff pastry for the best flavor and rise; Pepperidge Farm works fine, and a butter-based brand like Dufour is a step up if you can find it.

3/4 cup (about 220g) Nutella or any chocolate hazelnut spread

Warm it just slightly so it spreads without tearing the dough; any chocolate-hazelnut spread or even thick chocolate fudge sauce works as a swap.

1 large egg, beaten with 1 tablespoon water

This egg wash is what gives the golden shine and seals the edges; if you avoid egg, brush with 2 tablespoons milk instead.

2 tablespoons coarse sanding sugar, for sprinkling

Coarse sugar stays crunchy on top instead of melting away; turbinado or demerara sugar is a fine substitute if sanding sugar is not in your pantry.

1/4 teaspoon fine sea salt, for the egg wash

A pinch of salt keeps the sweetness from tasting flat; kosher salt works if you halve the amount.

1 tablespoon all-purpose flour, for dusting

Just enough to keep the dough from sticking; you can use cornstarch if you are out of flour.

2 tablespoons chopped toasted hazelnuts, optional

Toasting brings out the nutty flavor that echoes the spread; sliced almonds or pecans are easy swaps.

Tips & Tricks

Keep the pastry cold

Work quickly and chill the sheet for 10 minutes if it starts to soften, because warm dough bakes up flat instead of flaky.

Do not overfill

A rounded teaspoon of Nutella per heart is plenty, since too much filling bursts out and burns on the pan.

Press the edges firmly

Run a fingertip or fork tines along the border after sealing so the hearts do not pop open in the oven.

Watch the last two minutes

Puff pastry goes from golden to dark fast, so stay near the oven once the timer hits 18 minutes.

Step-by-Step Instructions

1. Thaw and prep

Set the puff pastry sheet on a lightly floured counter and let it thaw at room temperature for about 30 minutes, until it unfolds without cracking. Line a baking sheet with parchment paper and heat the oven to 400F (200C).

2. Cut the hearts

Cut the pastry into 12 heart shapes with a 3-inch heart cookie cutter, re-rolling scraps once. You should have an even number so each heart gets a partner.

3. Fill and seal

Place a rounded teaspoon of Nutella in the center of half the hearts, leaving a 1/2-inch border bare. Brush the border with egg wash, top with a second heart, and press the edges firmly with a fork.

4. Chill the shapes

Slide the tray into the fridge for 10 to 15 minutes so the pastry firms up. This step is what keeps the layers distinct and the hearts from slumping.

5. Brush and sugar

Brush the tops with the salted egg wash and sprinkle generously with coarse sugar, about 1/2 teaspoon per heart. Add chopped hazelnuts now if you are using them.

6. Bake until puffed

Bake at 400F (200C) for 18 to 22 minutes, until the hearts are deep golden brown, the edges look bubbling and crisp, and the pastry feels light when lifted with a spatula. Rotate the pan halfway through.

7. Cool and finish

Cool on the pan for 5 minutes, then move to a rack. Dust with a little extra sugar if you like and serve warm while the center is still soft.

Delicious Variations

Raspberry-Chocolate Hearts

Spread a thin layer of raspberry jam under the Nutella for a tart contrast that cuts the sweetness.

Salted Caramel Hearts

Swap half the Nutella for thick caramel sauce and finish with flaky sea salt on top.

Cinnamon Sugar Hearts

Skip the coarse sugar and toss the warm hearts in cinnamon sugar for a churro-style finish.

How to Store Nutella Pastry Hearts

Frequently Asked Questions

Grab that puff pastry from the freezer tonight and make a batch of these hearts for someone you like, including yourself. Cook it your way, and tell me how it went.

Nutella Pastry Hearts

Nutella pastry hearts are flaky, chocolate-filled puff pastry bites with a crackly sugar crust, ready in under an hour for Valentine's or any cozy weekend.

★★★★½ 4.8 (214 ratings)

15 minPrep time20 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 sheet (about 8.8 oz / 250g) frozen puff pastry, thawed
• 3/4 cup (about 220g) Nutella or any chocolate hazelnut spread
• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons coarse sanding sugar, for sprinkling
• 1/4 teaspoon fine sea salt, for the egg wash
• 1 tablespoon all-purpose flour, for dusting
• 2 tablespoons chopped toasted hazelnuts, optional

📋 Instructions

1. 1Thaw and prep — Set the puff pastry sheet on a lightly floured counter and let it thaw at room temperature for about 30 minutes, until it unfolds without cracking. Line a baking sheet with parchment paper and heat the oven to 400F (200C).
2. 2Cut the hearts — Cut the pastry into 12 heart shapes with a 3-inch heart cookie cutter, re-rolling scraps once. You should have an even number so each heart gets a partner.
3. 3Fill and seal — Place a rounded teaspoon of Nutella in the center of half the hearts, leaving a 1/2-inch border bare. Brush the border with egg wash, top with a second heart, and press the edges firmly with a fork.
4. 4Chill the shapes — Slide the tray into the fridge for 10 to 15 minutes so the pastry firms up. This step is what keeps the layers distinct and the hearts from slumping.
5. 5Brush and sugar — Brush the tops with the salted egg wash and sprinkle generously with coarse sugar, about 1/2 teaspoon per heart. Add chopped hazelnuts now if you are using them.
6. 6Bake until puffed — Bake at 400F (200C) for 18 to 22 minutes, until the hearts are deep golden brown, the edges look bubbling and crisp, and the pastry feels light when lifted with a spatula. Rotate the pan halfway through.
7. 7Cool and finish — Cool on the pan for 5 minutes, then move to a rack. Dust with a little extra sugar if you like and serve warm while the center is still soft.

👨‍🍳 Chef's Note: If your hearts open in the oven, the filling was too generous or the edges were not pressed firmly enough; next time use a scant teaspoon and chill the shapes longer.

Servings: 6

Cuisine: French-inspired

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 24g carbs · 19g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.