This Nutela sun pastry is the non-holiday version of this Nutella Christmas tree pastry. The recipe is the same, the end result is different, but this Nutella sun pastry is still impressive (and delicious, of course). You only need a few ingredients for this easy Nutella pastry dessert :
Puff pastry - I used storebought, but if you want to use homemade, go ahead ! You'll need two 6in circles of puff pastry to make this Nutella sun pastry.
Nutella - I didn't measure out exactly how much Nutella I used, but 4-5 tablespoons will be enough. You don't want to use too much Nutella or twisting the dough will be a bit more difficult.
Egg yolk(Optional) - to give the Nutella pastry that beautiful golden color !
You could also sprinkle some vanilla sugar over the pastry before you put it in the oven, or add a dusting of icing sugar after the pastry has cooled.
Here's how to make a Nutella sun pastry :
1). Roll out the puff pastry. On one circle, spread a thin layer of Nutella (about 4 or 5 tablespoons - don't use too much.) 2). Cover with the second circle of puff pastry. 3). Place a round cookie-cutter (or an upside down glass) in the center of the puff pastry circle. 4). Using a sharp knife, make cuts about 1cm apart around the cookie cutter (see picture). 5). Twist the sliced dough a couple times. 6). Beat an egg yolk and brush the puff pastry with the egg wash. 7). Bake in a preheated oven for 20 to 30 minutes, until the puff pastry is a nice golden color.
Let me know in the comments if you make this Nutella sun pastry ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
Roll out the puff pastry. On one circle, spread a thin layer of Nutella (you can microwave the Nutella for about 10-15 seconds to make it easier to spread.)
Cover with the second circle of puff pastry. Place a round cookie-cutter (or an upside down glass) in the center of the puff pastry circle.
Using a sharp knife, make cuts about 1cm apart around the cookie cutter. Twist the sliced dough a couple times.
Beat an egg yolk and brush the puff pastry with the egg wash. Optional : sprinkle some vanilla sugar over the dough.
Bake for 20 to 30 minutes (180°C, until the puff pastry is a nice golden color. Optional : add a dusting of icing sugar over the cooled pastry.
I can't believe this is only the first recipe that uses Nutella on this blog ! Guess what ? I love Nutella. You shouldn't trust people who don't like Nutella.
This dessert recipe is perfect for the Holidays. Nothing says Christmas more than a Christmas tree, right ? This Nutella Christmas tree pastry looks impressive but is super quick and easy to prepare. Plus, you only need a few ingredients :
Puff pastry - I used storebought, but if you want to use homemade, go ahead ! You'll need two 6in circles of puff pastry to make this Christmas tree pastry.
Nutella - I didn't measure out exactly how much Nutella I used, but 4-5 tablespoons will be enough. You don't want to use too much Nutella or twisting the dough will be a bit more difficult.
Egg yolk - to give the Nutella pastry that beautiful golden color !
You could also sprinkle some vanilla sugar over the pastry before you put it in the oven, or add a dusting of icing sugar after the pastry has cooled. I've also seen some Nutella Christmas tree pastries with mini M&M's to make baubles (gently press them into the dough before baking).
Here's how to make a Nutella Christmas tree pastry :
1). Roll out the puff pastry. On one circle, spread a thin layer of Nutella (about 4 or 5 tablespoons - don't use too much.) 2). Cover with the second circle of puff pastry. 3). Using a sharp knife, cut a Christmas tree shape in the dough and remove the excess puff pastry (You can use the excess to make Nutella croissants. I also used a small star-shaped cookie cutter to cut out a star-shaped tree topper). 4). Using a sharp knife again, make horizontal cuts about 1cm apart on each side of the tree (see picture), making sure to leave some uncut dough in the middle of the tree. 5). Twist the sliced dough a couple times to make branches. 6). Beat an egg yolk and brush the puff pastry with the egg wash. 7). Bake in a preheated oven for 20 to 30 minutes, until the puff pastry is a nice golden color.
Here's the recipe for this Nutella Christmas tree pastry :
NUTELLA CHRISTMAS TREE PASTRY
by A Cup Of Sprinkles
Need an easy Christmas dessert ? Look no further than this Christmas tree shaped Nutella filled pastry ! Only a few ingredients required.
Roll out the puff pastry. On one circle, spread a thin layer of Nutella (you can microwave the Nutella for about 10-15 seconds to make it easier to spread.)
Cover with the second circle of puff pastry. Using a sharp knife, cut a Christmas tree shape in the dough and remove the excess puff pastry (You can use the excess to make Nutella croissants. I also used a small star-shaped cookie cutter to cut out a star-shaped tree topper).
Using a sharp knife again, make horizontal cuts about 1cm apart on each side of the tree (see picture), making sure to leave some uncut dough in the middle of the tree. Twist the sliced dough a couple times to make branches.
Beat an egg yolk and brush the puff pastry with the egg wash. Optional : sprinkle some vanilla sugar over the dough.
Bake for 20 to 30 minutes (180°C, until the puff pastry is a nice golden color. Optional : add a dusting of icing sugar over the cooled pastry.
Let me know in the comments if you make this Nutella Christmas tree pastry ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
Here are 5 Summer dessert recipes, from nectarine layer cake to apricot tart and raspberry cupcakes. You can also get ready to bake French desserts such as Tarte Tropézienne or a Fraisier !
Fraisier is a French strawberry cake : a génoise (white cake) is filled with crème mousseline and fresh strawberries. This is a classic French dessert.
Fraisier is a fancy French word for strawberry cake. If you want to know how to pronounce it, go : fray zee ey. There, you can now say fraisier ;)
Strawberry cake (this version, filled with cream and fresh strawberries) has been one of my favorite desserts ever since I was a little one. Most birthday cake pictures from my first ten years on this planet are of fraisiers. I think it's because it combines a lot of my favorite things when it comes to desserts : strawberries, cake, and cream. A lot of cream.
This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.
After chocolate chip banana cookies, here come chocolate banana mini cakes. I'm just thinking about those poor ripe bananas, you know. I want you to use them up, and making these chocolate banana cakes is the perfect way to do just that. Chocolate and banana is a well-known flavor pairing, and these mini cakes showcase just how amazing a pairing it is. You could also use a muffin pan to make these chocolate banana cakes.
These chocolate banana mini cakes stay soft and moist, even after a couple days left on the kitchen counter.
Let me know in the comments if you make these chocolate banana mini cakes ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.
Cook time : 6 mini cakes
Ingredients : 85g of flour 25g of cocoa powder 75g of sugar 1 tsp of baking powder 1/4 tsp of baking soda 1/8 tsp of salt 1 ripe banana, mashed 120g of plain yogurt 1 small egg 2 tbsp of vegetable oil 1 tsp of vanilla extract
Instructions :
Preheat the oven.
Whisk together the dry ingredients (flour, cocoa powder, sugar, baking powder and baking soda), and set aside.
In another bowl, mix the banana, yogurt, egg, oil and vanilla extract.
Mix in the dry ingredients.
Grease (and/or line with baking paper) a mini loaf pan and divide the batter evenly (about ¾ full). Bake for 20 to 25 minutes (150°C/180°C), until a toothpick inserted in the middle comes out dry.
Let cool for a few minutes before taking the chocolate banana mini cakes out of the pan.
This is my favorite cake recipe. It only requires four ingredients (plus flavoring of your choice) and it is perfect for layer cakes !
I’ve shared this cake recipe before, with this Easter cake, or this nectarine layer cake, and I thought it was time it had its own post.
You see, I’ve used this cake recipe for four years now. It’s my go-to whenever I have to make a layer cake for a birthday or another special occasion (see this other Easter cake).
This easy apple crumble requires only 4 ingredients. Plus, it's got fruit, so that means it's healthy, right ?!
Once upon a time, I hated cooked fruit. As long as the fruit in the dessert wasn't actually baked with the dessert, I was okay, but things like warm apple cake or apple tart ? Blegh.
Then one day I decided to get over my fear of warm fruit because there was an apple crumble in the oven and it made the house smell wonderful. I tried it, and ever since then, I can actually tolerate cooked fruits in desserts.
This delicious, moist chocolate cake is made without eggs.
I made this chocolate cake because I wanted cookies.
Problem was, I was out of eggs.
I did try to find a recipe for egg free cookies, but I soon realised I probably wouldn't like the result ; I'm not a fan of dry cookies. I then set my mind on finding a recipe for a chocolate cake I could bake without eggs.
I found this one, and then realised I was also out of oil. Seriously, this kind of thing only happens to me. I had butter, though, so I replaced the oil with butter and I was able to eat egg free chocolate cake.
And it was delicious. This chocolate cake is moist, and light despite it having no eggs. Add a generous dusting of icing sugar, some chocolate flakes, and you'll be in chocolate cake heaven. It would definitely pair up well with whipped cream, too.
This easy vanilla cake filled with nectarine chunks and frosted with a mascarpone whipped cream is the perfect way to celebrate the end of summer.
This cake is my way to hang on to those last couple weeks of summer. I mean, nectarines and whipped cream scream summer, right ?
Pinterest and Instagram have already been all pumpkin-everything and apple this and Halloween that these last few weeks, and I'm just scrolling through my feeds, internally screaming "SUMMER ISN'T OVER YET !". Let's just enjoy early September, when it's still warm enough to go out without a coat, before the leaves all turn yellow and it seems like it won't ever stop raining. I realise we're entering the most exciting time of year, with Halloween and Christmas (well, and Thanksgiving in between for those of you who celebrate). The thing is that a week before Halloween, people'll be talking about Thanksgiving like Halloween is a thing of the past, and it will be the same with Thanksgiving and Christmas, and can't we just enjoy things before moving on to the next one and time is just flying by so fast what even is the point of life ?
Alright, sorry, went a bit existential crisis on you there. I'll end my rant and go back to cake.
A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that you'll want to bake if you can't choose between chocolate brownies or chocolate lava cakes.
Hi !
After a break, we're back to chocolate ! In cake form, obviously. Let me introduce you to fondant au chocolat, a classic french dessert, the lovechild of chocolate brownies and chocolate lava cakes. Yep, you read that right. Fondant au chocolat is smack dab in the middle between those two desserts. It is delicious.
In French, fondant means melty/melting, so you can be assured that this chocolate cake is just melt-in-your-mouth heavenly goodness. Eat it warm with a scoop of vanilla ice cream, or cooled with a couple tablespoons of vanilla custard or whipped cream.
Today I thought I'd share the cake I made for Easter last year : a vanilla cake with a two ingredients chocolate frosting. Yes, you read that right, two ingredients chocolate frosting, that can even be made in the microwave !
I decorated the cake using pastel mini confetti sprinkles (similar here), gold pearl sprinkles (Mine were "Soft Gold Pearls" from Dr Oetker, but it looks like they've been replaced by Chocolate Gold Pearls), mini meringue candy (or "Petit Jésus" here in France, usually found in stores around Easter and Christmas. They're often shaped like, well, baby Jesus. See here ; do you have those where you live ?) and chick and eggs picks (I didn't find anything similar, as mine were originally decorating a plant and I just re-used them. I did include pastel bunny face picks in my Easter Party Moodboard.)
The cake is almost a génoise. A génoise only requires flour, sugar and eggs to make, but the ones I bake always end up tasting like eggs. One day I was looking for a baking powder free cake recipe and found this one. I tried it even though the ingredients are almost the same as a génoise, hoped it wouldn't taste like an omelet, and it didn't ! This recipe is now the one I use for every birthday cake I bake. It's the perfect base for any kind of frosting, the cake is light and soft, you can add any flavoring you want, or none at all and it still tastes great !
As for the frosting... well, it's the most simple frosting ever. No need to cook egg whites or soften butter. Just two ingredients, a microwave (or bain-marie if you're feeling fancy), a handmixer, and voilà ! Frosting !
EASTER CAKE
by A Cup of Sprinkles Adapted from CuisineAZ
Easy baking powder free vanilla cake and two-ingredients chocolate frosting
Cook time :
Yield : 2 23cm/9 inch cakes
Keywords : Easter, easy cake, easy frosting
FOR THE BAKING POWDER FREE CAKE : Ingredients : 5 eggs 220g of sugar 150g of flour 100mL of milk 1 tsp of vanilla extract (optional)
Instructions :
Preheat the oven.
Separate the egg whites for the yolks. Beat the egg whites until firm, set aside.
Beat the yolks with the sugar, until the mixture has whitened in color.
Mix in the flour, then add in the milk and vanilla extract.
Gently fold in the egg whites.
Transfer the batter to the cake pans, and bake for 50 minutes to an hour (180°C/350°F), until a toothpick inserted in the middle comes out clean. Let cool before frosting.
FOR THE 2 INGREDIENTS CHOCOLATE FROSTING : Ingredients : 250g of unsalted butter 250g of dark chocolate
Instructions:
Cut up the butter and break the chocolate in a microwave safe bowl.
Microwave for 1 minute, whisk, and microwave again for 30 seconds. Repeat until the butter and chocolate are completely melted and whisk to combine.
Set aside and let cool completely.
Once the frosting has cooled, beat on medium speed using a hand or stand mixer. The frosting will lighten in color and fluff up.
Keep in the fridge until ready to use (Beating again on low speed if the frosting isn't soft enough to spread.)
ASSEMBLY :
Put the first cake layer on the cake board or serving plate.
Spread a little frosting on top of the cake and put the second cake on top of the frosting.
Spread a thin coat of frosting all around the cake, and allow to set in the fridge for about 15 minutes.
Once the crumb coat has set, spread the remaining frosting all around the cake.
