Chocolate hazelnut tear and share pastry

By Vijaya Selvaraju
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Chocolate hazelnut tear and share pastry


  • 2 sheets of puff pastry each cut into a 12 inch circle
  • 1 1/2 cups chocolate hazelnut spread
  • 1 egg whisked together with 1 tablespoon water


  1. Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
  2. Place first circle of puff pastry on sheet pan. Spread Nutella starting from the middle of the pastry leaving a one inch border around the perimeter. Wet the edges of the border lightly with water.
  3. Place second circle of pastry on top. Press the edges to seal.
  4. Place lid of Chocolate Hazelnut Spread in the middle of the sealed pastry circle. Using the lid as a guide, cut four even lines in the pastry from the lid outwards. Cut each of the four sections three more times to create 16 segments.
  5. Remove lid. Twist each segment three to four times to expose Chocolate Hazelnut filling. Brush with egg wash and bake for 20 minutes or until golden and crispy.
  6. Serve warm or at room temperature, and tear off pieces to enjoy!

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