Nutella and Hazelnut Danish Pastry

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If you like Nutella, you’re gonna LOVE this Danish pastry. Buttery, flaky pastries filled with Nutella and hazelnuts. It’s the perfect treat next to your morning coffee cup.

Even though it takes some time of preparation, the result is SO worth it! This Danish pastry is simply delicious – packed with lots of Nutella and absolutely everyone’s favorite.

Nutella and Hazelnut Danish Pastries

Photo: Natalie Levin

Nutella and Hazelnut Danish Pastry

For the danish pastry dough:

  • 385 grams all-purpose flour
  • 5 grams instant active yeast
  • 125 ml. milk
  • 20 grams sugar
  • 30 grams soft butter
  • 1 large egg
  • 4 grams salt

For the folds:

  • 200 grams butter

For the filling:

  • 1/2 jar of Nutella
  • 100-150 grams chopped hazelnuts

For brushing:

  • 1 beaten egg
  • 2 tbsp. water

For the Frangelico syrup:

  • 100 grams sugar
  • 80 ml. water
  • 2 tbsp. Frangelico

Danish pastry dough:

  1. Place flour, yeast, milk, sugar, butter, egg and salt in a mixer bowl with a kneading hook and knead for about 10 minutes until you get uniform dough.
  2. Wrap the dough and cool for 30 minutes in the refrigerator.
  3. Prepare the butter for folding: slice the butter lengthwise into rectangles about 1/2 cm thick, and place them together on a baking sheet to form a somewhat flattened rectangle.
  4. Place another baking sheet on top and, using a rolling pin, roll the butter until a uniform rectangle of about 12 x 15 cm is created.
  5. Keep the butter rectangle in the refrigerator until use.

Prepare the danish:

  1. On a lightly floured surface roll the dough into a rectangle of 15 x 25 cm, and place the butter rectangle in top. Fold the dough in half and turn it around so that the fold will face towards your body.
  2. Roll out again (no need to cool at this time) and do an “envelope fold”. Wrap and cool for about 30 minutes.
  3. Roll the dough again and do a “book fold. Wrap and cool for about an hour.
  4. Roll out the dough again and make another “envelope fold”. Wrap and cool for a whole night. In the morning the dough is ready for use.

Make the Danish pastry:

  1. Roll the dough into a rectangle about 4 mm thick (about 20 x 30 cm).
  2. Spread the Nutella in a thin layer and sprinkle hazelnuts evenly.
  3. Fold the dough in half and turn it so that the “stitch” side is facing the body.
  4. Roll gently to a thickness of about 1/2 cm and cut strips of dough at a width of about 1 cm.
  5. Wrap each strap around itself so that it gets a sort of screw shape and roll it around itself to form the shape seen in the pictures.
  6. Place the pastries on a baking tray lined with baking paper at intervals.
  7. Cover with a damp towel and allow rising for about 30 minutes, or until the pastries almost double their volume.
  8. Preheat the oven to 170c degrees.
  9. Mix the egg and water and gently brush the pastries.
  10. Bake for 10-15 minutes or until golden and fragrant.

Frangelico syrup:

  1. In a small pot, put sugar and water and heat to a boil. Continue to cook on medium-high heat for another 1-2 minutes.
  2. Remove from the heat, cool for 5 minutes at room temperature and stir in the Frangelico.
  3. Brush the pastries with syrup and serve hot or at room temperature.
  • The danish pastry is at its best on the day of preparation, but can be frozen and heated (in the oven) as needed.
  • You can vary the filling and use any spread you like instead of Nutella.
  • If you don’t have Frangelico you can omit and use the sugar syrup as it is.

Nutella and Hazelnut Danish Pastries

Photo: Natalie Levin