Berry Nutella Cones
These berry Nutella cones are crispy cones made out of puff pastry filled with berries and Nutella and topped with whipped cream! These cones are made with only 4 ingredients and are so easy to make. I made this recipe keeping my brother in mind and if you love Nutella like him you will love this. I like pairing the berries because it adds a natural tartness and balances the sweetness of the Nutella. The puff pastry cones are flaky and who doesn’t love flaky pastries with Nutella? They will be perfect for a kid's birthday!!
Happy Baking!
Servings: 8-9 cones
Prep Time: 25-30 mins
Baking Time: 14-18 mins
Total Time: 45 mins
Ingredients:
1 sheet puff pastry, about 8 oz
About 2/3 cup of Nutella
1 cup raspberries or chopped strawberries
Whipped cream to garnish
Directions:
Take out the puff pastry from the freezer to thaw till it’s easy to use. Preheat oven to 400F.
Foil cones- Cut 4-12 PCs ( you can bake in batches and reuse the cones) of foil into a square around the size of about 5*5. Fold the square in half forming a triangle. Roll it into a cone shape. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.
Cut the puff pastry sheet into thin strips.
Take one strip and wrap it around the foil cone overlapping eat seams to form a cone shape. Make sure the bottom tip of the cone is sealed shut so that nothing can get out. Depending on the size of your foil cones, you may need 1.5 strips.
Brush/spray the cones all over the outside with butter and place them on a parchment-lined tray with the seal side down.
Bake in the oven at 400F for 14-18 mins. Flip the cones at about 10-11 mins so that it bakes evenly. Bake till it’s cooked through and golden all over.
Once slightly cooled, gently wiggle the foil cone out.
Fill the base with berries and press it down slightly. Fill the cones with Nutella. I like to use a piping bag to fill them. Top with whipped cream.
Garnish with berries and they are ready!
Notes/Tips:
When wrapping the puff pastry sheets around the foil cone, make sure you overlap the seams to minimize any gaps in them.
Make sure you flip the cones in the oven to ensure it cooks evenly.
Be careful while taking out the cones. The cones are flaky and fragile.
You can also use chopped bananas if you want.
You can make the cones from 1-2 days before and keep them in an airtight container. Fill them before eating, as they will get soggy.
You can use whipped cream out of the bottle, cool whip or make your own whipped cream from heavy cream.
