nutella pockets

This is a super quick post because it is a super quick recipe.

While playing with puff pastry and making char siu sou the other day, I had some pastry left and I wondered what to do with it.

I am a huge fan of Nutella, so I figured that chocolate pockets were the way to go since they are super fast, and well, super yummy.

I mean, how can one possibly go wrong with Nutella?

I took a sheet of ready-rolled puff pastry and cut 4 squares out of it. On each square, I placed a tablespoon of Nutella.

I used a pasrty brush to brush some egg wash on the edges.

Then I took one corner and folded the pastry into a triangle.

I used a fork to seal the edges.

And I egg washed the pastry.

They were baked.

And allowed to cool on the tray for 5-10 minutes before I cooled them completely on a wire rack.

Needless to say, these did not hang around for very long.


Nutella Pockets
Yields 24
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  1. 1 pack (6 sheets) ready rolled puff pastry, thawed in fridge overnight
  2. Nutella
  3. 1 egg + 3 tablespoon milk, beaten
  1. Cut each piece of pastry into 4 squares
  2. Place a tablespoon of Nutella in the middle of each square.
  3. Brush edges with egg wash. Fold to seal.
  4. Seal edges with a fork.
  5. Egg wash the pastry.
  6. Bake at 200C for 10-12 minutes, or until the tops of the pastry turn golden brown.
  7. Cool in tray for 5-10 minutes before transferring to a wire rack to cool completely.
  1. Can be kept frozen in an air-tight container for up to 2 months. Thaw in fridge before warming up in microwave oven.
The Domestic Goddess Wannabe

I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.