Nutella Turnovers
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Breakfast anyone? How about breakfast in under 15 minutes ; ) And with just 5 ingredients! That’s right, there are just FIVE simple ingredients needed to make these beauties, and in less than 15 minutes you can be enjoying one {or two because they’re pretty irresistible} of these flaky, buttery, warm, choco-hazelnutty delights!
You need: Nutella of course ; ) A mere tablespoon per turnover.
A package of Pepperidge Farm Puff Pastry Sheets. Yes, there’s no way you could ever make this in 15 minutes if you were making those from scratch ; ) I can’t tell you how many times I’ve saved myself by having these Puff Pastry sheets in my freezer for quick and easy last minute oh my goodness someone is coming over and I have to fix a dessert to go with dinner item {and no Pepperidge Farm doesn’t sponsor me, but if they’d like my email it’s… tee hee}
An egg for an egg wash that you’ll use to seal the turnovers and brush them with so they nice and golden.
And buttery, and flaky, and have that beautiful crunch when you bite into them {I told you they were pretty irresistible}
And then a small snow pile of powdered sugar and a smidge of milk to make that beautiful dripping sweet glaze ; ) That’s all there is to it! Now all there is to decide is when to make them ; )
Want more Nutella? If you can get enough of Nutella like me, be sure to stop by our Nutella eye candy site bella nutella for more choco-hazelnutty tempting photos with recipe links {there are well over 100 of them and that number is growing every day}!
Baci!
Nutella Turnovers
What you’ll need: {makes 8 turnovers}
2 sheets of refrigerated puff pastry sheets
8 tablespoons Nutella
1 egg – beaten add 1 tablespoon water
1/4 cup powdered sugar
1 tablespoon milk
What to do:
1. Preheat oven to 400 degrees. Cut your pastry sheets into 4 equal pieces. Place 1 tablespoon of Nutella in the center of each pastry sheet square.
2. Lightly brush the edges of the puff pastry squares with egg wash mixture. Fold pastry sheet squares into triangles. Press edges with fork tines to seal. Continue until all are done.
3. Place triangles onto a baking sheet that has been sprayed with cooking spray {or one lined with parchment paper, or a silpat mat} Do not crowd triangles. Lightly brush the tops of each turnover with egg wash.
4. Bake for approximately 12-15 minutes until they’re golden brown. Transfer to a cooling rack and allow to cool slightly.
5. WHILE turnovers are cooling. Into a small bowl add powdered sugar and milk. Mix well to combine. When turnovers are ready drizzle glaze over tops of each.
Buon Appetito!
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I’d LOVE to start my day with one of those – yum!
I can’t believe you did this to me… I AM DROOLING!
wow do these look good! I could totally eat one right now
OH YUM!
I swear I almost licked my laptop screen
OhMG I need these in my life. Right now!
Can I just say I love your passion for nutella? I love your nutella creations. And most of all, I love your amazing nutella photography.
That is all.
I’ve been waiting for this recipe since I read your twitter teaser! Yum!
Ok, no more stumbleupons for me today. I just looked at these pictures and 15 pounds jumped on my hips. And, now I have to make them. Wow, they’re amazing. Absolutely amazing.
Sinfully fabulous Paula! My family would LOVE if I made them these breakfast treats.
oh, yum, yum, yum!!! They are screaming at me…they look fantastic.
I’m up for anything with Nutella!
I heard you’re going to BlogHer Food!
I hope to finally meet you – it’ll be my first BlogHer conference, and I’m psyched.
Adding nutella to anything just makes life more fun
Amazing job!
AWESOME and over the top, just the way I like my sweets!!! Psst…I channeled you this weekend
I want to start every day with one of these!
But then I guess, I would need to follow it with a long run EVERY day
OMG Heaven on a plate! These look truly amazing
Seriously inspired! I make these all the time with chocolate, I need to switch to Nutella.
great idea for a last minute dessert. Who could resist these? Not me.
wow, those look super delicious and mouth watering. How can one resist something like this
Breakfast in Heaven!!
Oh my. It looks like it will be far too easy to make a batch of these and eat them all and repeat…
che voglia spazialeeee! who cares about the calories when our serotonin levels can sky-rocket with these??? Posso averne uno ORA per favore?
That right there … that is why I love you so! I want. Bad.
Love these turnovers! And your food photos make my mouth water!!!
YUM! I want this now! I have a question though- do you need 8 tablespoons of nutella or just 4? That part of the recipe was confusing to me.
Thanks Lala, It’s 1 tablespoon per turnover. The recipe makes 8 turnovers : )
Dan.Ger.Ous! Oh my gosh, you’re such an enabler!
OMG!!! These look and sound heavenly! THANK YOU!
Oh, I make this for my girls all the time:) What a wonderful breakfast! I love Puffed Pastry sheets, they are so versatile. When we lived in Cleveland, there was a Pepperidge Farm outlet near by, and I bough a box of puff pastry (25 packages, 2 sheets in each) for about $25.00. Great deal!
Your photos are amazing:)
Your affair with nutella has spawned my addiction. I can no longer be without a jar in my house at all times. These turnovers are only feeding the flavor flame that burns for all foods nutella.
LOVE! These look amazing
Nice! I’ve been using cooking spray instead of egg wash, especially for in between the sheets. The other day I made an apple pie filling with apples, cinammon, nutmeg, and Stevia. Delish.
just looking at it makes me hungry! very nice!
Hi Paula! I think I might have just enough Nutella left in the jar to make this
(Tim to buy more!)
Mmmmmm. These look scrumptious!
Love Nutella…so glad I have found another passionate fan! I have 1 question for you…do you think the Nutella made in England is different than the U.S.? I seem to remember it being far more chocolaty and less sweet in the U.K. when I had it there.
Thanks Steve. Yes, I think the Nutella made in Italy is much less sweet. If you haven’t already seen it, you can check out our sister site http://www.bellanutella.com All Nutella, all the time!
These look amazing! I have a powdered sugar question for you… why does my powdered sugar glaze seem to have a funny taste and the ones in the store bought pastries seem to not have that same funny taste. Am I buying the wrong kind of powdered sugar? Any guidance you can offer, I would appreciate.
Try adding some pure vanilla extra to it : )
Oh wow… A spoon may no longer be the best thing to eat Nutella with! I’m making these tomorrow!
How did you do it? You discovered my Nutella weakness and packaged it up all pretty in a puff pastry wrap. I’m pinning this now to Pinterest so I never lose this recipe.
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