Nutella puff pastry hearts

Ready in

60 min


50 min


10 min


2 Person






Soft and crumbly biscuits filled with hazelnut cream

Nutella puff pastry hearts

Nutella puff pastry hearts are an irresistible dessert that combines the crunchiness of puff pastry with the sweetness of the famous hazelnut cream. These soft and crumbly biscuits literally melt in your mouth, giving a tasty and pleasant flavour, given by its creamy heart. They can be filled with any cream that is on the market but, if you want something amazing try making my hazelnut spreadable cream, you can find the recipe here in my blog.

The puff pastry hearts filled with nutella are the ideal dessert to make at home for those with little time or for those taking their first steps in the kitchen who, despite their haste or inexperience, can express a present or a simple gesture of love.

In fact, the Nutella puff pastry hearts are very suitable for Valentine’s Day or Mother’s Day but also for breakfast, tea with friends or when you just want to pamper yourself a little. These desserts are a real treat for the palate and will be appreciated by young and old!


  • 1Kg/35oz baby yellow potatoes
  • 2 springs of rosemary
  • 60 ml extra virgin olive oil
  • j.e. salt & pepper
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Open the package of puff pastry and, without removing it from the paper, roll it out with your hands, so that the folds are eliminated

roll out puff pastry

brush butter

Soften the butter (in a saucepan or in the microwave) and brush it on half of the pastry

Fold the buttered dough (or vice versa) over the other half, level it gently with your hands so that it sticks perfectly

fold puff pastry

little hearts cut dough

With a small heart-shaped cutter, cut the hearts trying to waste as little as possible

Separate the egg yolk from the white, add a teaspoon of water or milk and beat it lightly

egg yolk water

greaseproof paper arrange little hearts

Cover the baking tray with parchment paper, arrange the hearts

brush with the egg yolk and then, sprinkle with the granulated sugar

brush yolk sugar

oven baked hearts

Bake at 200°C (390°F) in preheated oven and cook for 10 minutes or until lightly browned

Soften the nutella or hazelnut cream in a bain-marie or in the microwave, fill a pastry syringe or a sac-a-poche (pastry bag) with a thin tip (like a funnel) and fill all the hearts

nutella pastry syringe

little heart icing sugar

Arrange the hearts on a serving plate and sprinkle with icing sugar


  1. If you heat the hazelnut cream in the microwave, be careful that it does not burn (maximum 10 seconds).
  2. Fill the hearts quickly, because the cream tends to solidify and does not go down.


  1. The hearts can be stored in an airtight container for three to four days at room temperature.


  1. Oven
  2. Drip tray or baking sheet
  3. Greaseproof paper
  4. Brush
  5. Microwave
  6. Pastry board
  7. Moulds or Heart-shaped cutter
  8. Small bowl
  9. Platter
  10. Pass

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