Nutella & Strawberry Cheesecake Puff Pastry
This decadent dessert features chocolaty Nutella mixed with rich cream cheese, topped with fresh strawberries, all wrapped with flaky puff pastry. Friends and family will think you spent hours working on this Nutella & strawberry cheesecake puff pastry, but it will be your little secret that it only took you 30 minutes to make from start to finish.
Go over the top and serve the warm puff pastry with a scoop of ice cream. If you are lucky enough to have leftovers, pair a slice of the chocolaty goodness with a hot cup of coffee in morning.
There are only 7 ingredients required, so set your oven to 400°F and let’s get baking!
Ingredients
- Puff Pastry– You can find puff pastry sheets in the frozen dessert section of the grocery store. Be sure to keep the pastry frozen and only pull it out about 30 minutes before you need to use it. If it defrosts for too long, it does not get as flaky when it bakes.
- Cream Cheese- Cheesecake’s number 1 ingredient! For a rich dessert, use regular cream cheese. If you would like to cut back on a few calories and grams of fat, select the reduced-fat cream cheese or Neufchâtel cheese. Both are right next to the regular cream cheese.
- Nutella- Nutella is the brand name for Chocolate Hazelnut spread. Feel free to use your store brand version to save a few $$. The spread is sweet so no extra sugar is needed for the filling.
- Fresh Strawberries- Sliced strawberries cut down the sweetness of the Nutella and the richness of the cream cheese. Plus, they add a nice pop of color to the pastry. Feel free to use raspberries or another type of fruit!
- Vanilla– Because what dessert does not have vanilla?
- Egg- The egg helps hold the cream cheese and Nutella mixture together. It also gives the filling a cheesecake like texture. The egg is also used to coat the puff pastry to give it golden brown, shiny finish.
- Sugar- Just a sprinkle of granulated sugar on top of the puff pastry is all that is needed to finish off this indulgent Nutella & Strawberry Cheesecake Puff Pastry!
How to make the Nutella & Strawberry Cheesecake Puff Pastry
Preparation
- Start by bringing the cream cheese and egg to room temperature. This is so the filling mixes smoothly and there are not any cream cheese lumps.
- As the cream cheese and egg are coming to room temperature, remove the puff pastry from the freezer and defrost for about 30 minutes.
- Preheat the oven to 400°F.
- Wash and slice the strawberries. Set the sliced strawberries aside.
The Filling
- In a small bowl, beat the egg. Reserve 1 Tbsp of the egg for the egg wash.
- When the cream cheese is at room temperature, mix it with the Nutella, vanilla and what is remaining of the egg.
Cutting the Puff Pastry
- To make this eye-catching dessert, unfold the puff pastry on a sheet pan covered with parchment paper.
- Using the creases as a guide, cut two small triangles out of the outer panels at the top of the sheet. See the images below.
- Then make 8 to 9 ¾-inch upward diagonal cuts on the two outer panels.
- Cut off the remaining triangle pieces from the bottom of the outer panels.
Filling & Folding the Puff Pastry
- Spoon the Nutella mixture onto the center panel of puff pastry. Be sure to leave some room at the top and bottom of the puff pastry to avoid the Nutella mixture from leaking out.
- Top the Nutella mixture with the sliced strawberries, slightly overlapping the strawberries.
- Alternate folding the puff pastry strips over the strawberries and Nutella mixture.
- Once all the strips are crisscrossed, brush the puff pastry with the reserved tablespoon of egg.
- Sprinkle with sugar.
Time for the Oven!
- Bake the pastry for 24 minutes in a 400°F oven.
- If the pastry is not golden brown and flaky after 24 minutes, bake for an additional few minutes, checking it every minute to ensure the puff pastry does not burn.
- Once the puff pastry is golden brown, remove from the oven and let cool for 5 minutes.
- Slice and serve!
Nutella & Strawberry Cheesecake Puff Pastry
This decadent dessert features chocolaty Nutella mixed with rich cream cheese, topped with fresh strawberries, all wrapped with flaky puff pastry.
Ingredients
- 1 sheet Puff Pastry
- 2 oz Cream Cheese room temperature
- 1/4 cup Nutella
- 1 Egg room temperature, divided
- 1 tsp Vanilla
- 3/4 cup Strawberries sliced
- 1 tsp Sugar
Instructions
Preparation
- Preheat the oven to 400°F.
- Bring the cream cheese and egg to room temperature.
- Remove the puff pastry from the freezer and defrost for about 30 minutes.
- Wash and slice the strawberries; set aside.
The Filling
- In a small bowl, beat the egg. Reserve 1 Tbsp of the egg for the egg wash.
- When the cream cheese is at room temperature, mix it with the Nutella, vanilla and what is remaining of the egg.
Cutting the Puff Pastry
- Unfold the puff pastry on a sheet pan covered with parchment paper.
- Using the creases as a guide, cut two small triangles out of the outer panels at the top of the sheet.
- Then make 8 to 9 ¾-inch upward diagonal cuts on the two outer panels.
- Cut off the remaining triangle pieces from the bottom of the outer panels.
Filling, Folding & Baking
- Spoon the Nutella mixture onto the center panel of puff pastry sheet. Leave some room at the top and bottom of the puff pastry to avoid the Nutella mixture from leaking out.
- Top the Nutella mixture with the sliced strawberries, slightly overlapping the strawberries.
- Alternate folding the puff pastry strips over the strawberries and Nutella mixture.
- Once all the strips are crisscrossed, brush the puff pastry with the reserved tablespoon of egg. Sprinkle the puff pastry with sugar.
- Bake the pastry for 24 minutes in a 400°F oven, or until the puff pastry is golden brown and flaky.
- Once the puff pastry is golden brown, remove from the oven and let cool for 5 minutes. Slice and serve.