Vegan “Nutella” Puffs |Festive Baking 2017

Walking in a Winter Wonderland…

Hello Everyone!

It has been a while since I have been able to write a blog post. But, I am back! (Also, who is loving the snow falling on the blog page!! 🙂 )

I have officially graduated from university! I was so excited to come home and bake my heart away. The first thing I wanted to make was a vegan version of a chocolate croissant. I took a simple store-bought puff pastry dough and added some vegan hazelnut chocolate spread to create these delightful Vegan “Nutella” Puffs.



1/4 cup of Vegan Nutella Spread (Nutiva or Justin’s Chocolate Hazelnut Spread)

1 box of Pepperidge Farm Puff Pastry (makes 24 puffs)

1 tablespoon of powdered sugar (for dusting on top)

1 tablespoon of Vegan Butter or Margarine melted

What to do:

  1. Let the puff pastry thaw out for 40 minutes, or however long the box instructs.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Then open up the puff pastry sheets (the Pepperidge box has two sheets–makes 24)
  4. Following the folds of the pastry sheets cut the sheet into thirds, then cut each third horizontally in half (see photos at the end).
  5. Cut each small rectangle diagonally to make two triangles.
  6. Take each triangle and spread some of the chocolate hazelnut spread. You can put as much chocolate spread as you would like. I suggest a nice thick layer. 🙂
  7. Then starting from the shortest side of the triangle, roll up towards the tip of the triangle—creating a croissant like shape. Continue until all the puffs are rolled.
  8. Put on a baking tray lined with parchment paper. Keep each puff about 1/2 an inch apart.
  9. Pat some melted vegan butter onto the tops of the puffs before putting them into the oven.
  10. Bake for 15 minutes. Then let cool for 2 minutes.
  11. Take a small flour sifter, or a spoon, and dust the powdered sugar on top of the puff.
  12. You are done! Enjoy! 🙂


I hope you all enjoyed this festive recipe! Have an amazing holiday weekend! Talk to you all next week!

All the Best,



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