Pistachio Nutella Cinnamon Pinwheels Recipe

My recipe is the easiest and tastiest! Immediately add these pistachio Nutella cinnamon pinwheels to your grocery list.   


– 400 g 14oz rolled puff pastry (fresh or frozen & thawed) – 180 g 6oz Nutella – 1/2 teaspoon ground cinnamon – 60 g 1/2 cup shelled pistachio, roughly chopped about 20g 3-4 tablespoons flaked (sliced) almond – 1 egg whisked

Step 1

Preheat oven to 200°C (400°F) and line baking sheet with parchment. Put a parchment paper on your work area and place the rolled puff pastry.  


Step 2

Cover the crust with Nutella, leaving a 2-cm (1-inch) border on one of the shorter edges (left).   

Step 3

Top Nutella with cinnamon, pistachios, and almond flakes. From right to left, gently roll the pastry into a log. Seam-side down.  

Step 4

Log slices should be 1.5-2 cm (2/3 to 1 inch) thick. Place them cut-side down on the baking pan and brush with egg.  

Step 5

Bake the pastry for 15-18 minutes until puffy and golden. Serve after 10 minutes of cooling from oven.   

Step 6

Uneaten pinwheels should be stored in an airtight container at room temperature and eaten within a day for best flavor.  

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