Transform four simple ingredients into a festive dessert recipe for an Easy Puff Pastry Snowflake filled with chocolate or jam.
If there’s one thing I have in my freezer 365 days a year (other than vanilla bean ice cream), it’s store-bought puff pastry. It’s a staple in our house for countless reasons … and countless recipes!
Versatility ranks number 1 on my list, with this affordable freezer item working both its savory and sweet magic.
On the savory front, we’ve got the top two fan favorites: Bacon, Egg and Cheese Toast Cups and Everything Pigs In a Blanket. But the easy, and often times cheesy, creations don’t stop there!
Appetizers come in the form of Baked Brie Bites with Jam and a rainbow-centric Tomato Tart with Caramelized Onions.
Now that we have the savory front covered, we can direct all eyes to the newest, sweetest star on the block: Puff Pastry Snowflake! It’s the perfect complement to its confectionery cousin, the Puff Pastry Christmas Tree.
I’m all about the visuals when it comes to filling, slicing, twisting and transforming just four simple ingredients into something as show-stopping as an edible, pull-apart snowflake.
Don’t let the stunning end result intimidate you! Take it one step at a time, beginning with slathering Nutella or jam atop one sheet of puff pastry and sandwiching a second piece on top.
Placing a small bowl or cup in the center of the filled pastry pocket serves as a guide for where to make your cuts.
Pro tip: Ensure your wedges are evenly spaced apart by making four initial cuts (top, bottom, left and right) to create four even sections. From there, you can cut each of the four sections into four smaller wedges to form a total of 16 pieces.
Next up, grab two pieces and twist them around two or three times then pinch them firmly together. Repeat the twisting and sealing process with the remaining pieces to form eight tips to your puff pastry snowflake.
All that’s left to do is brush on an egg wash, sprinkle on a little sanding sugar (for glistening crunch) and get that powdeed sugar ready for a snowy shower!
If you’re digging this sweet puff pastry treat, don’t miss my Puff Pastry Christmas Tree!
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- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1/3 cup Nutella or jam
- 1 large egg beaten with 1 Tablespoon water
- Crystal sanding sugar, for topping (optional)
- Confectioners' sugar, for dusting
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, lightly roll each sheet to seal together any perforations.
- Cut each sheet of puff pastry into a 9-inch circle. (The easiest way to do this is to trace around a large bowl.) Place one of the circles on the lined baking sheet.
- Spread the Nutella in the center of the puff pastry circle on the baking sheet, leaving a 1/2-inch border around the edges of the circle.
- Place the second puff pastry circle atop the Nutella, pressing the two pieces of puff pastry together lightly to seal them together.
- Place a 2- or 3-inch glass or bowl in the center of the circle. Using a sharp knife or pizza wheel, cut from the edge of the glass outward to make 16 wedges around the circle.
- Remove the glass then brush the pastry all over with the egg wash.
- Twist two of the wedges in toward each other then pinch them together to seal them shut. Repeat the twisting and sealing process with the remaining wedges to form 8 points to the snowflake.
- Sprinkle the sanding sugar (optional) all over the top of the snowflake then bake it until the pastry is golden brown and puffed, 20 to 25 minutes.
- Remove the pastry snowflake from the oven and set it aside to cool slightly before dusting it with confectioners’ sugar and serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can I leave this out for a day or two after it’s cooked?
Hi Grace! This definitely is best when fresh :)
Could you make this ahead of time and freeze, then reheat?
Yes, that will work! It’s definitely best fresh but it can be frozen and reheated.
I think pie filling from can would also be great!!!
I’m making this next week, hope it comes out as good as this one did!!
Looking forward to reading your results, Dale!
I made 2. They loved it and it was so easy. So yummy and impressive. I sprinkled mine with powdered sugar thru a sifter. Looked so nice!
Amazing! I’m so glad you enjoyed the recipe, Lori!
This will be a recipe I will definitely make. Thinking of making it for our Christmas get together….
I hope you enjoy the recipe, Beata!
I made this beautiful creation with pesto rather than Nutella or jam
An incredible savoury dish
YUM! I’m so glad you enjoyed the recipe, Karina!
This is absolutely stunning!
Thank you so much, Kristy! Enjoy!