Nutella Oreo Puff Pastry Knots

If you ever need a dessert that looks like you tried but takes almost no effort, these Nutella Oreo Knots are your answer. They’re gooey, chocolatey, and ridiculously easy—just three ingredients and you’re done. The result? Warm, flaky knots that smell like you’ve been baking all day (even though you haven’t).

Puff pastry does most of the work, baking up golden and crisp while the Nutella melts into a rich, creamy filling. Add crushed Oreos, and now you’ve got texture, sweetness, and a little crunch all in one bite. I’ve made these for movie nights, casual hangouts, and even random afternoons when I want something fun. They’re the kind of sweet treat that disappears fast—don’t expect leftovers.

A few tips to make them just right

• Make sure your puff pastry is thawed but still cold. Too warm, and it gets sticky when you try to shape the knots.
• Don’t overload the Nutella—just a thin, even layer works best or it’ll squeeze out the sides.
• Crush the Oreos by hand or in a bag with a rolling pin. You want small pieces, not dust.
• Use a sharp knife or pizza cutter to slice and twist cleanly.
• An egg wash makes the tops golden and shiny, so don’t skip it.

Ingredients

• 1 sheet of puff pastry (about 250g / 9 oz)
• 2–3 tbsp Nutella (40–60g)
• 4–5 crushed Oreos
• 1 egg, beaten (for egg wash)

Alternative ingredients

If you don’t have Nutella, any chocolate hazelnut spread will work just fine.
You can use chocolate sandwich cookies instead of Oreos if that’s what you’ve got—just make sure they have a similar filling.
Store-bought puff pastry works best, but if you have homemade, go for it!
Want a dairy-free version? Use vegan puff pastry and a dairy-free chocolate spread.

Step 1: Prep the pastry

Preheat your oven to 190°C (375°F). Cut your puff pastry sheet in half lengthwise so you have two equal rectangles.

Step 2: Fill with Nutella and Oreos

Spread a thin, even layer of Nutella on the first half of the pastry. Crush the Oreos and sprinkle them all over the Nutella layer.

Step 3: Layer and slice

Place the second half of the pastry on top like a sandwich. Press down gently. Cut the layered pastry into strips—around 2cm wide.

Step 4: Twist and shape

Take each strip and gently twist it, then roll it into a small knot shape. Tuck the ends under to help them hold their shape.

Step 5: Egg wash and bake

Brush each knot with egg wash. Place on a lined baking sheet and bake for about 20 minutes or until puffed up and golden brown.

How to conserve the recipe

These are best eaten warm the same day you make them, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the oven at 160°C (320°F) for 5–7 minutes so they get crispy again.

I wouldn’t freeze them once baked, but you can freeze the shaped, unbaked knots. Just add a couple of minutes to the baking time when cooking from frozen.

Different ways to serve the dish

These are perfect as a casual dessert, but you can serve them with a scoop of vanilla ice cream for something a little fancier. They also work great on a dessert board with strawberries and marshmallows or even dipped in melted chocolate if you’re going all out.

I’ve packed them as a little sweet surprise in lunchboxes or served them at brunch with coffee and fruit. You can even make mini versions with smaller cuts for parties. Basically, they’re easy to scale, easy to share, and hard to mess up.