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Halloween Pastries with Nutella Filling

These flaky, gooey Nutella mummy pastries are proof that Halloween snacks can be scary cute and dangerously good. With puff pastry, rich Nutella, and candy eyes staring back at you, they’ll steal the spotlight at any spooky party.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Servings 8 hand pies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 sheets frozen puff pastry about 11–12 oz each, thawed according to package instructions
  • 6 –8 tablespoons Nutella 1 tablespoon for each pie
  • 1 large egg beaten
  • 12 –16 candy eyes 2 for each pie
  • 2 –3 tablespoons powdered sugar for dusting

Instructions

  • Preheat Oven: Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
  • Cut Pastry: Unroll the puff pastry sheets. Cut the first sheet into 6 rectangles (or 8 if the sheets are larger). Cut the second sheet into thin strips about ½ inch wide.
    2 sheets frozen puff pastry
  • Warm Nutella: Place 1 tablespoon of Nutella per pie into a microwave-safe bowl. Microwave for 10–20 seconds until smooth and spreadable.
    6 –8 tablespoons Nutella
  • Spread Filling: Spread 1 tablespoon of Nutella onto each rectangle, leaving space around the edges to prevent leaks.
  • Make Mummy Wraps: Place pastry strips diagonally across each rectangle to look like mummy bandages. Leave space at the top for the eyes.
  • Seal Edges: Trim any extra dough and press the edges together with a fork to seal.
  • Brush with Egg Wash: Brush the tops with the beaten egg using a pastry brush.
    1 large egg
  • Bake Mummies: Bake for 12–15 minutes, until golden brown. Let cool for a few minutes, then move to a wire rack. Cool completely before decorating.
  • Add Eyes: Use a dab of Nutella on a toothpick to attach two candy eyes to each mummy.
    12 –16 candy eyes
  • Dust and Serve: Lightly dust with powdered sugar before serving.
    2 –3 tablespoons powdered sugar