In today’s post: You only need 3 ingredients for this pretty Nutella pull apart pastry heart – a perfect easy Valentine’s Day dessert or sweet breakfast!
Today’s recipe is one that’s been on the blog for years, and I finally decided it was time to update the photos. I present to you: Nutella Pull Apart Pastry Heart. It looks fancy, but it’s super easy to make! Buy some frozen puff pastry sheets and a small jar of nutella and you are ready to whip up this Valentine’s Day recipe. It’s really beautiful dusted with powdered sugar (as seen above) or drizzled with raspberry jam:
Ingredients
You only need five ingredients to make this pull apart heart: three for the heart and two for a garnish:
- Frozen Puff Pastry Sheets: These come in boxes of 2 and you will need both of them
- Nutella: You only need half a cup of Nutella so the smallest container is fine
- Egg: An egg wash ensures the pastry cooks up golden brown and beautiful.
- Powdered Sugar: A dusting of powdered sugar makes the heart look fancy!
- Raspberry Jam: The nutella pastry is absolutely divine with a kick of raspberry jam. You can either serve the jam alongside the pastry for dipping, or you can drizzle it right on top!
How to Make a Nutella Pastry Heart: Video
Watch this video to see how to make it. More detailed instructions follow along with updated photos.
Prep the Pastry
To begin, take the pastry out of the freezer and allow it to thaw at room temperature for about 45 minutes, until it’s thawed enough to unfold but still quite cold. While the pastry is thawing, cut a heart template. I used a piece of 12×12 inch paper and folded it in half and cut out a heart that’s about 11×11. If you don’t have 12×12 paper, just tape two pieces of 8.5×11 paper together to make an 11 inch square, then cut a heart that’s as big as possible from the square.
Unfold the first piece of pastry and place it on parchment paper or a cookie sheet liner. Roll it out slightly until it’s big enough to cut the heart out of. It’s helpful to cut off a corner and place it along the bottom edge to accommodate the bottom edge of the heart. Sprinkle the seam with a little water and press together.
Use the tip of a sharp knife or a pizza cutter to cut around the heart template. Repeat with the other piece of pastry.
Assemble the Hearts
Spread half a cup of Nutella on one of the pastry hearts. It’s helpful to dollop the nutella out in a few different areas and then carefully spread it with an offset spatula or butter knife.
Place the other heart on top of the first, laying it down carefully and lining up the edges. If you have a small heart cookie cutter, press it into the heart as shown below to “stamp” a heart that will mark how far you’ll cut the pastry. If you don’t have a heart cookie cutter, you can use something small and round to make a circle in the same spot.
Cut and Twist
Starting at the bottom, slice up from the point of the heart almost to the center – or to the heart shape you made with a cookie cutter. Continue making slices all the way around the heart, as shown below. Do not slice all the way through the heart – only cut to the heart (or circle) shape you “stamped” on the pastry.
Starting at the top, twist each slice away from the center, as shown in the video. I made one full rotation on each slice. Continue all the way around the heart until it looks like the photo below.
Bake
Whisk together one egg and one tablespoon of water to make an egg wash. Brush the egg wash all over the top of the pastry. This helps it brown nicely in the oven.
Bake the pastry pull apart heart for about twenty minutes at 400 degrees or until nicely golden brown.
Serve
To serve, the pastry looks pretty when dusted with powdered sugar. It also tastes great with raspberry jam, so either serve it with jam for dipping or drizzle it with jam. To drizzle, place some jam in a small ziplock bag and close it. Massage the jam well to loosen it up. Snip a tiny corner off the edges of the bag, then pipe the jam across the heart.
I think this dessert tastes best still warm, but it’s very good once cooled to room temperature as well. However, I wouldn’t make it more than a few hours before you plan to eat it as it loses some of it’s delicate flakiness after a few hours. Enjoy!
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Nutella Pull Apart Pastry Heart
Ingredients
- 2 sheets Frozen Puff Pastry 1 box, 17 oz total
- 1/2 cup Nutella
- 1 Egg
- Powdered Sugar
- 1/3 cup Raspberry Jam
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Instructions
- Thaw the puff pastry for about 45 minutes on counter until soft enough to roll out, but still very cold.
- Meanwhile, cut a heart template from paper that is about 11 inches tall and wide.
- Preheat oven to 400 degrees.
- Unfold one piece of pastry onto a piece of parchment paper and roll it out slightly until it's just bigger than the heart. You can cut off one corner of the pastry and place it along the bottom to accommodate the bottom of the heart.
- Use the tip of a sharp knife (or a pizza cutter) to cut out the heart, and repeat with the other pastry.
- Place one heart on a cookie sheet (still on parchment paper). Spread it with 1/2 cup Nutella. Top with the other heart. Optional: use a small heart cookie cutter to make a heart shape in the center of the heart.
- Make cuts from the edge of the heart almost to the middle, about 1 inch apart (or to the heart shape you made with the cookie cutter), all the way around the heart. Leave the pieces attached in the middle.
- Twist each piece one full rotation as shown in the blog post.
- Beat one egg with 1 tablespoon water and brush over surface of heart.
- Bake 20 minutes until puffed and golden brown.
- Sprinkle with powdered sugar and drizzle with jam if desired. Serve warm or at room temperature.
- Pastry tastes best if eaten within a few hours.
JoyceH says
Have made this multiple times and it’s awesome. Had a request for another using chunky peanut butter instead of Nutella. Do you think it will hold up like the Nutella when heated?
Sue says
Allergic to chocolate. Can I use Carmel?can you suggest another filling?
Autumn says
I’m not sure how caramel would do in the oven – it may kind of melt into the pastry a bit, but I bet it would still taste good. It might be worth trying. Also, a mix of cinnamon and sugar would work well!
Melissa says
Do you think I could put the jam inside with the nutella? I haven’t made yet, but looks easy and yummy! Thanks for the idea!
Autumn says
Melissa, I think that would likely make the filling too runny, leading to it running out during baking, so I wouldn’t recommend it.
Elaine Costanza says
Made this today. It was easy & really good tasting. Used strawberry fruit spread but couldn’t get a drizzle consistency (even after microwaving a bit) so just dropped it all over the heart. This recipe is a keeper!