Is Nutella the star condiment of your pantry? Then you need a recipe that reflects its special status in the most literal way: a Nutella Star! This easy treat is made with just two ingredients – Nutella and premade crescent roll dough – and they come together to create an ooey, gooey, absolutely-delicious pull-apart dessert bread that the whole family will love. Plus, they’ll be so impressed by the fun star shape! Watch how it’s made and give it a try!
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- 4 cans (4 sheets) crescent roll dough
- 1 – 13-ounce jar Nutella
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking pan with parchment paper.
- Roll one sheet of crescent roll dough into a 10-inch circle, using a 9-inch cake pan as a template. Lightly press the edges of the cake pan into the dough to leave an indent of a 9-inch circle.
- Open the jar of Nutella and microwave for 20 to 30 seconds, until it reaches a spreadable consistency.
- Spread ⅓ of the Nutella evenly across the dough, staying within the borders of the indented 9-inch circle.
- Repeat step 1 with another rolling of a crescent roll dough sheet. Carefully lay it on top of the first circle and press the edges down to seal the two layers together. Spread this second circle with Nutella. Repeat again with a third crescent roll sheet so that you have a stack of 3 layers of dough, each spread with Nutella.
- Roll the fourth and final dough sheet into a 10-inch circle. Carefully lay it across the top of the stack and press the edges together to seal the Nutella in between the layers.
- Place a small glass in the center of the circle.
- Cut the dough into quarters around the glass. Cut those quarters in half, and then in half again, so that you end up with 16 equal slices. Remove the glass from the top.
- Twist two pieces of dough twice in opposite directions from each other, lightly pulling on the dough to stretch it longer. Tuck under the ends so they won’t unravel. Repeat with the rest of the dough to create the star pattern.
- Bake for 20 to 25 minutes, until the star is golden brown.
- It’s OK if your dough circles are slightly uneven, as long as you leave at least a 1-inch border on the edges.
- When cutting the stacked-and-sealed dough into quarters, imagine that you’re slicing at the 3, 6, 9 and 12 o’clock points.