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Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. Essentially, this Nutella stuffed French toasted recipe is regular French toast that is stuffed full of Nutella spread, sliced into strips, and cooked in the air fryer until the outside is golden and crisp. Then, they’re dusted in a sweet cinnamon sugar coating. These Nutella Shortbread Bars are completely addicting. That’s a good thing… everyone will want to eat them, and you won’t have any left over! Believe it or not, this showstopping recipe is made with just a handful of simple ingredients you probably already have on hand! Here’s what you need:
Slice. Use a sharp knife to carefully trim the crusts from the Nutella sandwiches. Slice each sandwich into equal strips. Puff pastry: Make sure the puff pastry dough is cold so that you can slice it easily without smashing it. We love easy Dessert Recipes, especially when they only require a few ingredients to make. By using puff pastry for this recipe and others, likeour Cherry Turnovers, you still get a light and flaky pastry but without any added work of making your own dough. Ground Cinnamon– This is mixed in with the egg wash and combined with the sugar, for an extra layer of sweetness and just a touch of spice. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.Chill . Place each ball on a baking sheet lined with parchment paper, then set in the fridge until you are ready to dip, or at least 30 minutes. Nutella - you should be able to find this at any grocery store - usually near the peanut butter, and other nut butters. If you prefer, you can actually swap out the Nutella for almond butter, cashew butter, peanut butter or even cookie butter.
Dip into melted chocolate . In the meantime, melt your chocolate and remove the Nutella balls from the fridge. Using a fork, plunge one Nutella ball at a time completely into the chocolate, then remove using the fork. Shake and tap on the side of the bowl, then scrape the bottom of the fork to remove excess chocolate. Place the chocolate-dipped Nutella ball on the parchment-lined sheet tray and continue until all balls are dipped. The process is super simple. First, trim off the crust from each slice of bread. Then get a hold of a rolling pin and flatten the bread slices. No need to work out your frustrations here – the bread is pretty soft and no much effort is needed. You’ll need a 9×13-inch pan. I like to use my metal pan instead of a pyrex because the pyrex produces more rounded edges, and I don’t like that when I’m making bars. You can use either pan though- they both work. You’ll be making a simple shortbread crust- pressing it into the bottom of the pan, and you’ll save part of the crust dough for the end of the recipe. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. If you plan to make these as gifts for the holidays, you can sprinkle the tops with a touch of fleur de sel, crushed Oreos, chopped nuts or sprinkles just before they set up. They will look super fancy and no one will need to know just how simple they are!
HOW TO MAKE NUTELLA PASTRY TWISTS
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
They come out of the oven in one big shortbread blob with a creamy Nutella center. Powdered sugar is sprinkled on top. And then they’re cut into bars. The longer they sit, the Nutella firms up and isn’t as gooey as you see here. Using puff pastry really makes these twists come together easily. No need to make handmade dough from scratch, simply pull it to of the freezer and give it time to thaw. You can place them in the refrigerator overnight so that it becomes easy to work with without being too soft. In a pinch, you can leave it out on the countertop to thaw but keep a close eye on it.Stuff the Bread. Use a knife to spread a couple tablespoons of Nutella evenly over half of the bread slices. Then, form Nutella sandwiches with the remaining pieces of bread, and pinch the edges with your fingers to seal them closed. Just a few common ingredients (that you probably already have at home) is all you need to make this delicious treat!I like to use white sandwich bread for this recipe but wheat or whole-grain bread also work well. Remember that dough I said you’d be saving from the crust? It gets crumbled and sprinkled on top of the Nutella. And then the bars are baked. These bite-sized Nutella Balls are part no-bake treat, part homemade candy, and totally delicious, no matter how you classify them. They’re creamy, buttery, crunchy, and easy enough simple enough for a child to make!
As I mentioned before, these Nutella Shortbread Bars are quite addicting. Once you eat one, it will be difficult to refrain from eating another! Here are a few more recipes using Nutella that you might enjoy… Cool and store . Once you are finished dipping, set the sheet tray in the fridge until the chocolate is completely set, then transfer to an airtight container and store in a cool place. Enjoy!Chocolate - this recipe is delicious in white chocolate, dark chocolate or milk chocolate - my personal favorite! The nice thing about this recipe is that it makes a lot of bars. You can cut them in small pieces because they’re super rich and decadent. A small bite is plenty! They freeze nicely, so if you want to make a batch and freeze half of it for another event, that’s totally doable. They defrost wonderfully and are still delicious even a couple weeks later. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
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