Easy Raspberry Nutella Turnovers with Puff Pastry

Make coffee-shop-worthy raspberry Nutella turnovers in only 30 minutes using frozen puff pastry as a tasty shortcut! They’re perfect easy treat to have with your morning beverage.

Raspberry Nutella turnover on a white plate.

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What do we love? COFFEE! When do we want it? ALWAYS! 

What do we want with it? DELICIOUS TREATS!

I love visiting coffee shops: the sounds of the coffee grinders, the smell of a fresh brew, the casual, relaxing atmosphere, and the tasty foods and drinks I get to enjoy. 

I love it so much so that when we were stuck at home for most of last year, I redid my dining room to mimic my beloved coffee shop experience. 

Naturally, to round out my at-home cafe, I needed a wide repertoire of tasty coffee house treats and drinks to make at home! I love making my own London Fog tea lattes or peppermint mochas and enjoying them with a homemade scone or fancy sandwich.

These raspberry Nutella turnovers are based on a pastry I had at one of my favorite Charleston coffee shops, Kudu coffee, and they may be my new favorite homemade cafe treat. 

Overhead shot of raspberry Nutella turnovers on a dark background.

They check all the boxes.

  • They’re amazingly delicious and taste as good as anything you’d get at a bakery or coffee shop.
  • They are easy to whip up with few ingredients and maybe 10 minutes of hands-on time.
  • Most of the ingredients can be kept in the freezer or pantry so you’re always ready to whip them up on a moment’s notice.
  • They’re easy enough that the kids can help assemble them. 
  • And while they’re in the oven, you can be making your coffee or tea drink to sip alongside your flaky pastry, so everything’s hot and ready at the same time.

Easy, rewarding, and delicious. What more could you want?

About the recipe

These pastries are a feast for all the senses: a golden brown exterior glittering with sugar crystals and oozing with delicious melty bits. Crisp, flaky pastry that shatters with a crunch when you bite into it. And then, an explosion of flavor from the jammy raspberries and creamy, chocolatey Nutella.

It’s more than a pastry: it’s an experience that makes you want to close your eyes and savor each bite and each moment.

Am I being too poetic? I don’t know. Tell you what: make these pastries, take a bite, and then let me know if I overhyped them.

Warning: These turnovers are addictive so you may want to plan for each person to eat two!


One of the best things about these raspberry Nutella turnovers is that most of the ingredients can be kept in your pantry or freezer, making it a cinch to whip these up on a moment’s notice. 

Someone dropping by for coffee? Make a batch of these turnovers and they’ll think you made a run to the nearest bakery!

Labeled ingredient photo for raspberry Nutella turnovers.

This recipe contains only three main ingredients and two more that really make the recipe sparkle! (pun intended) 

Frozen puff pastry, raspberries, and Nutella are the primary ingredients for these turnovers. Nutella can be stored in the pantry, puff pastry in the freezer, and while I’ve used fresh raspberries for this recipe, frozen could work as well.

Then the tops are brushed with heavy cream and sprinkled liberally with coarse-grained sanding sugar. Not only does it add a beautiful glittery aesthetic to the top of your turnovers, but the sugar also adds another textural contrast to the pastries. 

In my opinion, sanding sugar is a necessity for the pantry of anyone who loves baking beautiful bakery-style scones, muffins, and other treats! I use them on these cardamom orange scones too!

The cream helps to adhere the sugar and also gives the tops a slight gloss when it bakes (without the more intense shine given by an egg wash). 

How to make raspberry Nutella turnovers

Making this recipe couldn’t be simpler. 

After thawing the puff pastry, you just cut each sheet into four squares. Top each square with a triangle of Nutella, leaving the edges of the pastry clear. 

Hand spooning Nutella onto square of puff pastry.

For the raspberries, I’ve popped them in the microwave for 30 seconds to start breaking them down. After a quick stir with a fork, they’re almost like a raspberry jam and are easy to measure out with a spoon. The volume should decrease by about half after doing this. 

If they seem especially liquidy, you can transfer the raspberries to a fine mesh sieve over a bowl to catch excess juice. (as a bonus, you could mix the drained raspberry juice with some powdered sugar to make a raspberry glaze to drizzle over the top, although I like mine with just the sanding sugar!)

Spoon some raspberry mush over each triangle of Nutella. 

Four squares of puff pastry topped with triangles of Nutella and raspberry for turnovers.

Moisten the edges of the pastry (I stick my index finger in a small bowl of cold water and run my finger around the edges, but you could use a pastry brush too). Fold the pastry in half diagonally, and crimp the edges with a fork.

If a little raspberry juice oozes out the edge, that’s okay. The pastry will still hold together, and after they bake you’ll end up with oozy bits, creating a lovely visual hint of what’s inside. 

Puff pastry turnovers being crimped with a fork.

Transfer the pastries to a parchment-lined baking sheet. As a finishing touch, brush the tops with some heavy cream and sprinkle with plenty of sanding sugar.

Pastry brush spreading cream on top of uncooked puff pastry turnovers.
Uncooked raspberry Nutella puff pastry turnovers on parchment paper topped with sanding sugar.

Bake them at 400 degrees for about 15 minutes or until they’re golden brown. 

Golden brown raspberry Nutella turnovers on a baking sheet with parchment paper.

And that’s it! They’re just that simple. Make yourself a coffee or a London Fog tea latte to sip alongside your pastry and have yourself a glorious morning treat!


Can I use frozen raspberries to make raspberry Nutella turnovers?

I used fresh raspberries for this recipe, but frozen should work as well.
If they’re extra icy, you may want to drain them in a fine mesh sieve after microwaving and stirring them so they’re a little more jammy and less juicy.

How do I store raspberry Nutella turnovers?

If you don’t eat them all in one day, you can store these in an airtight container at room temperature or in the fridge for a few days. They are best fresh out of the oven but are good the next few days too!

Can I freeze raspberry Nutella turnovers?

If you want to freeze these, I’d freeze them uncooked on a baking sheet and, once frozen, store them in a ziplock freezer bag. Then thaw for half an hour before baking at 400 for 15-20 minutes or until golden brown.

How should I reheat puff pastry turnovers?

After storing these turnovers overnight, the puff pastry loses its crispness. Don’t worry, you can bring it back! Just pop them in a 350 degree Fahrenheit oven for about 10-15 minutes and they’ll be almost as good as new!

More cafe treat recipes

Check out some of these other recipes to enjoy with your morning cuppa!

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5 from 1 vote

Easy Raspberry Nutella Turnovers with Puff Pastry

Make coffee-shop-worthy raspberry Nutella turnovers in only 30 minutes using frozen puff pastry as a tasty shortcut! They're perfect easy treat to have with your morning beverage.
Print Recipe Save Recipe
Course: baked goods, Breakfast
Cuisine: American
Yield: 8 turnovers
Calories: 460kcal
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes


  • 1 package frozen puff pastry 2 sheets
  • 1/2 cup Nutella
  • 1 cup raspberries fresh or frozen
  • 2 tablespoons heavy cream
  • sanding sugar


  • Remove puff pastry from package and let thaw at room temperature for 30-40 minutes or until it unfolds easily without breaking.
  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Microwave raspberries for 30 seconds and gently mix with a fork. Transfer to a fine mesh sieve over a bowl to let excess liquid drain.
  • Cut each pastry sheet into four squares (total of 8 squares). Spread a tablespoon of Nutella on each square in a triangle, leaving the edges clear for crimping.
  • Spoon a scant 1 tablespoon of the raspberries on top of the nutella, being careful not to drip it onto the bare pastry border.
  • Moisten the pastry border with cold water with a pastry brush or finger. Fold each square into a triangle and crimp edges with a fork.
  • Transfer turnovers to baking sheet. Brush cream on top of each pastry and sprinkle liberally with coarse sanding sugar.
  • Bake for 15 minutes or until golden brown.


Freezing: You can freeze these uncooked on a baking sheet and, once frozen, store in a ziplock freezer bag. When you’re ready to make them, thaw for 30 minutes before baking at 400 degrees Fahrenheit for 15-20 minutes or until golden brown.
Storing and reheating: Store in the refrigerator for up to 3-4 days or at room temperature in an airtight container for up to 2 days. Reheat in a 350 degree oven for 15 minutes to re-crisp the pastry.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 460kcal | Carbohydrates: 41g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 139mg | Fiber: 3g | Sugar: 11g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg

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