Nutella and Cherry Tear and Share

Welcome Friends! As we approach Christmas, I have just a few more holiday recipes to share; today’s Nutella and Cherry Tear and Share is just about as easy as making a peanut butter and jelly sandwich. A puff pastry star filled with Nutella and cherry preserves, dusted with powdered sugar looks beautiful and is quick to prepare, making it a great breakfast treat for Christmas morning. Let’s get right to it!

Start by letting store bought puff pastry squares defrost for 40 minutes to one hour at room temperature. Preheat to oven to 400 degrees. When the pastry is defrosted, but still very cold, we are ready to go. I like to prepare the pastry on a lightly floured piece of parchment because it makes transferring the pastry to the sheet try a whole lot easier.

We will trim the pastry square to a circle shape. I have the bottom of my tart pan to use as a template. The pan is 10-inches. You can use a 9-inch or 10-inch round pan as a template. Roll your pastry square just enough to fit the template. Then use a sharp knife or a pizza wheel to cut the pastry around the template.

Set this round aside and repeat with the second piece of puff pastry. Place one of the parchments with a puff pastry circle on a large sheet tray. Now, we are ready to fill. We can fill, assemble and cut and twist the star shape directly on the parchment, on the sheet tray.

Filling the Pastry

Time to fill with Nutella and Cherry Preserves. You can use your favorite jam or preserve – raspberry, strawberry, whatever you like!

Start with spreading a few tablespoons or so of room temperature Nutella on the bottom pastry circle. Follow the Nutella with a couple tablespoons of preserves. The only thing I am considering here is not overdoing the filling because I don’t want the cherries to squish out of the star when I twist it. Other than that, there’s no wrong way to spread the fillings. Just have fun!

That looks pretty good, time to top with the second circle of pastry. Lay the top circle on, then use a shot glass or a small cookie cutter to score the center. We will make our star cuts outward from this circle.

Then, use a sharp knife to make cuts outward from the scored circle in the center. Each half of the pastry should have 6 star points. So start by making center cuts. Then, make quarter cuts. Then make 2 cuts in each quarter – creating three star points per each quarter. You should have a total of 12 star points to twist.

Twist the Star Points

Take one star point in each hand and twist the star points toward each other. Repeat with the rest of the star points.

Now brush the tops and sides of the star with a beaten egg mixed with a couple teaspoons of water.

Bake the Nutella and Cherry Tear and Share for 18-23 minutes, until the pastry is puffed and golden and is baked through. To tell if it’s baked through, pay close attention to the center – where the twists start – if those twists aren’t looking puffed, let it bake a few more minutes.

Let the pastry cool for about 5 minutes, then use a large spatula or aluminum pizza peel to transfer the Nutella and Cherry Tear and Share to a serving plate. The transfer can be a little tricky. So just carefully slide the spatula under the star, working your way around it to loosen it from the parchment; then use the spatula to help slide it onto a plate. Then dust the star with powdered sugar.

Nutella and Cherry Tear and Share

I love this sweet treat! It’s so pretty; it looks impressive, yet it really is simple – and it doesn’t have to look perfect for it to be a treat for the eyes. Nutella goes beautifully with any fruit preserve you like, so feel free to experiment and have fun!

I hope you give this beautiful and delicious Nutella and Cherry Tear and Share a try. It’s elegant enough to impress; the chocolate and fruit between layers of puff pastry tastes incredible and it will bring a smile to all! Want to do something savory with puff pastry for Christmas morning? Try my Savory Danishes. Stay tuned on Thursday, when I will share a few pictures of our holiday decorating. Take care and be well, xo Kelly

Print Recipe

Nutella and Cherry Tear and Share

(8 votes, average: 4.13 out of 5)

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Dessert, Breakfast, Brunch, Sweet Treat – American

By Kelly Djalali – Serves: 4-6

Prep Time: 10-15 Minutes – Cooking Time: 18-23 Minutes – Total Time: ~40 Minutes

Elegant enough to impress; Nutella and fruit preserves between layers of puff pastry tastes incredible and it will bring a smile to all!

Ingredients

• 2 Puff Pastry Sheets
• 3-4 tbsp. Nutella
• 2-3 tbsp. Fruit Preserves (like Cherry, Raspberry, or Strawberry)
• 1 Beaten Egg, mixed with 2 teaspoons water
• Powdered Sugar, for dusting

Instructions

1

Let store bought puff pastry squares defrost for 40 minutes to one hour at room temperature.

2

Preheat to oven to 400 degrees. When the pastry is defrosted, but still very cold, we are ready to go.

3

On a lightly floured surface, roll the pastry square just enough to fit a 9-or 10-inch round template. (Use a pie pan or tart pan as the template)

4

Cut the pastry around the template.

5

Repeat with the second piece of puff pastry.

6

Transfer one of the pastry circles - parchment and all - to a large sheet tray.

7

Spread Nutella all the way to the edges of the pastry circle.

8

Then spread preserves over the Nutella, leaving about a 1/2 border around the outer edge.

9

Lay the second circle of pastry on top and score the center with a shot glass or a small cookie cutter.

10

Then, use a sharp knife to make cuts outward from the scored circle in the center. Then, use a sharp knife to make cuts outward from the scored circle in the center. Each half of the pastry should have 6 star points. So start by making center cuts. Then, make quarter cuts. Then make 2 cuts in each quarter – creating three star points per each quarter.

11

Take one star point in each hand and twist the star points toward each other. Repeat with the rest of the star points.

12

Brush the tops and sides of the star with egg wash.

13

Bake the Nutella and Cherry Tear and Share for 18-23 minutes, until the pastry is puffed and golden and is baked through.

14

Let the pastry cool for about 5 minutes, then use a large spatula or aluminum pizza peel to transfer to a serving plate.

15

Then dust the star with powdered sugar.