I don’t think it’s any secret that I love Nutella. It’s also pretty well documented that I love Easter. So in my mind, these little morsels are the perfect unison.
The fact that they’re puff pasty is just a bonus.
…and did I mention that they’re pretty speedy to whip up?
I feel as though I’m over-selling them slightly; try them, I promise they’ll live up to my hype!!
The Boy says these are the best things that I’ve made so far. I’ve been blogging for almost 12 months, and have accrued over 100 recipes – I think this verifies their deliciousness!
Also, unrelated to the deliciousness contained within these tiny pastry bites, check out the egg that I used in this recipe – it had a white within a white!! Has anyone else ever seen this? It was almost like part of the white had gelatin in it and had set, while other parts of it were left runny. So weird!
Nutella raspberry puffs
- ¼ cup Nutella
- ½ cup frozen raspberries
- 4 sheets frozen puff pastry
- 1 egg
Get your raspberries and puff pastry out of the freezer. Allow them both to thaw. Mash your raspberries with a potato masher and leave them to thaw further. Drain the excess liquid off of the raspberry mush.
Start cutting 5cm rounds out of your thawed pastry and. I was able to get 17 rounds out of each sheet of pastry. Take two sheets of your pastry and spread about half a teaspoon of Nutella around the middle of the rounds, then spread half a teaspoon of raspberry puree on top of that.
If you’re including letters, cut letters out of half of the lids and put the resulting letters to one side. I got my small letter cutters from House – you can buy them here.
Preheat your oven to 200°C.
Place your tops over the Nutella and raspberry filled rounds, then brush with egg wash. Grab the letters that you reserved and place them on any empty lids. Brush with egg wash again.
Grab a fork and press it all the way around the edges of the circles to seal them, then pop into the oven for 20 minutes.
Serve straight from the oven… watch out though, they retain some heat!
Another great thing about these little bite sized pieces of deliciousness is that they’re not season-specific, so you can change the lettering (or leave it off completely), thereby making them appropriate for any festive season!
I’m keen to do a blueberry and white chocolate version of these as well – let me know if you get a chance to experiment with the fillings!
They are so lovely, Gab!! And I must say I’m envious of your tea cup! 😀
Thank you!! I’m so in love with the tea cup (and its little feet!!) – it’s from Anthropologie!
Yeesss!! The feet! ❤
love these Gab! i was just beginning the easter baking research! soo keen to try these. What’s their storage and shelf life like? will they be okay in an airtight container for a few days?
Hi Elise! Easter baking research is amazing fun, isn’t it?! These buns are best fresh, but will easily last in airtight container for up to 5 days. Just make sure you pop them in the microwave for 20 seconds to warm them up before eating them 🙂
thank u! have a wonderful easter
They look great and sound delicious, what a brilliant idea
Thank you Jacqui 🙂
Gab.. These little beauties are brilliant!! I love them.. LOVE them!! And that teacup? WANT. 🙂
Thanks!! They’re so easy and delicious (such a good combination haha.) The tea cup is getting lots of love – it’s adorable isn’t it?! I bought it on sale from Anthropologie 😀
Very, very cute. 🙂 I remember teachers telling us at cooking school why eggs do that but I can’t remember exactly. I think it has to do with the age of the egg and how the egg white thins out? Mmmmm….that may not be right. Having children sucked half my brain out of my head.
Haha! This has to be one of the best comments I’ve received in a long time! You sounded so confident (and convincing) initially, but it kind of petered out! It wasn’t off or anything, maybe it was a little bit old though :S
oh that looks really nice :))
Love this! Making them on the weekend! 😀
How creative and perfect for Easter!