This Nutella Frolla Pasta Roll is like a cross between a cookie and a pastry: buttery Italian shortcrust (pasta frolla) rolled up with a generous layer of Nutella, baked until golden, then sliced into beautiful spirals.

You get tender, slightly crumbly pastry wrapped around a gooey chocolate-hazelnut center in every slice. It looks impressive on the table, but the dough is simple to make and easy to roll. Perfect for weekends, holidays, coffee breaks, or whenever you want a cozy, shareable dessert that feels straight out of a nonna’s kitchen.

Why You’ll Love This Nutella Frolla Pasta Roll

  • Buttery & tender pastry – Classic Italian-style pasta frolla that melts in your mouth.
  • Gooey Nutella filling – Rich chocolate-hazelnut swirl in every bite.
  • Pretty spiral slices – Looks fancy but is surprisingly simple to assemble.
  • Make-ahead friendly – Dough and roll both chill well and slice beautifully.
  • Perfect with coffee or tea – Ideal for brunch, dessert, or afternoon treats.

Ingredients

For the Pasta Frolla (Shortcrust Dough)

  • 250 g (2 cups) all-purpose flour
  • 80 g (2/3 cup) powdered sugar (or 70 g / 1/3 cup granulated sugar)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 125 g (1/2 cup + 1 tbsp) cold unsalted butter, cubed
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tsp vanilla extract or grated lemon zest (for flavor)

For the Filling & Finishing

  • 200–230 g (about 3/4–1 cup) Nutella or other chocolate-hazelnut spread
  • 1 tbsp milk (optional, to loosen Nutella if very thick)
  • 1 small egg, beaten (for egg wash)
  • 1–2 tbsp coarse sugar or granulated sugar (for sprinkling, optional)
  • Powdered sugar, for dusting after baking (optional)

Instructions

1) Make the pasta frolla dough

In a bowl, whisk together flour, powdered sugar, baking powder, and a pinch of salt.

Add the cold, cubed butter. Rub it into the dry ingredients with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs with small pea-sized bits of butter.

In a small bowl, whisk the egg, egg yolk, and vanilla (or lemon zest). Pour into the flour mixture and gently mix with a fork or spatula until the dough starts to come together.

Turn the dough onto a lightly floured surface and knead very briefly just until smooth (don’t overwork it).

Shape into a flat rectangle or disk, wrap tightly in plastic, and chill in the fridge for 30–45 minutes.

Tip: Cold butter and minimal handling keep the pastry tender and crumbly, not tough.

2) Prepare the Nutella filling

If your Nutella is quite firm, warm it very gently in a small bowl over a pan of hot water or in the microwave for a few seconds at a time.

Stir in 1 tbsp milk if needed to make it a little looser and easier to spread (but not runny).

Set aside to cool slightly; it should be spreadable, not hot.

3) Roll out the dough

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Remove the chilled dough from the fridge. On a lightly floured surface (or between two sheets of parchment), roll it out into a rectangle about 30 x 25 cm (12 x 10 inches), roughly 4–5 mm (3/16 inch) thick.

Rotate the dough occasionally and lightly dust with flour to prevent sticking.

Tip: If the edges crack a little, just press them back together—pasta frolla is forgiving.

4) Spread the Nutella and roll

Spread the Nutella evenly over the dough, leaving a small border (about 1–1.5 cm / 1/2 inch) on all sides to prevent overflow as you roll.

Starting from the long side, gently roll the dough into a tight log, using your hands or the parchment to help lift and roll. Try to keep the roll even but don’t stress if it isn’t perfect.

Pinch the seam to seal, and gently roll the log so the seam is facing down.

Transfer the roll onto the prepared baking sheet.

5) Chill briefly and add egg wash

If the dough has softened, place the roll in the fridge for 10–15 minutes to firm up a bit. This helps it hold its shape while baking.

Brush the top and sides lightly with beaten egg. Sprinkle with coarse or granulated sugar if you like a sweet, crackly finish.

6) Bake the Nutella roll

Bake in the preheated oven for 25–30 minutes, or until the roll is lightly golden on top and feels set when gently touched.

If it’s browning too quickly, tent loosely with foil for the last few minutes.

Remove from the oven and let cool on the baking sheet for 15–20 minutes. The filling will be very hot and needs time to set slightly.

7) Cool, slice, and serve

Once warm but not hot, you can dust the top with powdered sugar if desired.

Using a sharp knife, slice the roll into thick slices (about 1.5–2 cm / 1/2–3/4 inch). Wipe the knife between slices if needed for cleaner spirals.

Serve warm or at room temperature.

Serving Suggestions

  • Serve slices with espresso, cappuccino, or hot chocolate.
  • Add a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato for a plated dessert.
  • Arrange slices on a platter and dust with powdered sugar for holidays, brunch, or tea time.
  • Drizzle with melted chocolate or a thin Nutella drizzle for extra decadence.

Cook’s Tips

  • Chill the dough: A short chill makes pasta frolla easier to roll and less likely to tear.
  • Spread gently: Don’t press too hard with the Nutella or you may tear the dough; a small offset spatula works great.
  • Roll evenly: Try to keep the log uniform in thickness so it bakes evenly.
  • Don’t overbake: The roll should be set and lightly golden, not dark or dry.
  • Neat slices: Allow some cooling time—cutting when slightly warm but not hot gives you clean spirals with gooey centers.

Variations & Add-Ins

  • Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds over the Nutella before rolling.
  • Cinnamon sugar twist: Add a light sprinkling of cinnamon sugar inside with the Nutella.
  • Jam swirl: Spread a thin layer of raspberry or strawberry jam under the Nutella for a fruity twist.
  • Orange zest: Add finely grated orange zest to the dough for a bright, citrus note.
  • Mini rolls: Cut the rolled log into two shorter logs before baking for smaller, more compact rolls.

Storage & FAQ

  • Storage: Store cooled slices in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days.
  • Reheating: Warm individual slices briefly in the microwave or low oven to re-soften the Nutella.
  • Freezing: Wrap the baked, cooled roll or individual slices tightly and freeze for up to 1–2 months. Thaw at room temperature and warm slightly before serving.
  • Make-ahead dough: The pasta frolla dough can be made and refrigerated for up to 2 days before rolling and baking.
  • Can I use another spread? Yes—hazelnut-cocoa spreads, chocolate spread, or even a thick cookie butter work, though flavor will vary.

Nutella Frolla Pasta Roll gives you tender, buttery shortcrust wrapped around a rich Nutella swirl for a cozy, café-style dessert that looks impressive, slices beautifully, and pairs perfectly with coffee or tea—ideal for weekends, holidays, or any sweet craving.

Nutella Frolla Pasta Roll – Easy, Cozy Dessert!

Nutella Frolla Pasta Roll – Easy, Cozy Dessert!
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Servings: 8–10 slices
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A buttery Italian pasta frolla (shortcrust) dough rolled up with a rich layer of Nutella, baked until golden, then sliced into pretty spirals. Soft, tender, and full of chocolate-hazelnut flavor—perfect with coffee, for brunch, or as an easy make-ahead dessert.

Nutella Frolla Pasta Roll – Easy, Cozy Dessert!
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Pasta Frolla:
  • 250 g (2 cups) all-purpose flour
  • 80 g (2/3 cup) powdered sugar (or 70 g / 1/3 cup granulated sugar)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 125 g (1/2 cup + 1 tbsp) cold unsalted butter, cubed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract or grated lemon zest
  • For the Filling & Finishing:
  • 200–230 g (about 3/4–1 cup) Nutella or chocolate-hazelnut spread
  • 1 tbsp milk (optional, to loosen Nutella if thick)
  • 1 small egg, beaten (for egg wash)
  • 1–2 tbsp coarse or granulated sugar (for sprinkling, optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. 1. Make the dough
  2. 2. In a bowl, whisk flour, powdered sugar, baking powder, and a pinch of salt.
  3. 3. Add cold cubed butter and rub it into the flour mixture until it looks like coarse crumbs.
  4. 4. Whisk egg, egg yolk, and vanilla (or lemon zest) together, then add to the flour mixture.
  5. 5. Mix just until the dough comes together. Turn onto a lightly floured surface and gently knead a few seconds until smooth.
  6. 6. Shape into a disk or rectangle, wrap tightly, and chill for 30–45 minutes.
  7. 7. Prepare the filling
  8. 8. If needed, gently warm Nutella so it’s soft and spreadable (not hot).
  9. 9. Stir in 1 tbsp milk if very thick, then set aside to cool slightly.
  10. 10. Roll out the dough
  11. 11. Preheat oven to 180°C (350°F). Line a baking sheet with parchment.
  12. 12. On a lightly floured surface or between parchment sheets, roll chilled dough into a rectangle about 30 x 25 cm (12 x 10 inches) and 4–5 mm thick.
  13. 13. Spread the Nutella
  14. 14. Spread Nutella evenly over the dough, leaving a 1–1.5 cm (1/2 inch) border around the edges.
  15. 15. Roll into a log
  16. 16. Starting from the long side, gently roll the dough into a tight log, using your hands or parchment to help.
  17. 17. Pinch the seam to seal and gently roll so the seam is on the bottom. Transfer to the prepared baking sheet.
  18. 18. Chill briefly and egg wash
  19. 19. If the dough is soft, chill the log for 10–15 minutes.
  20. 20. Brush the top and sides with beaten egg and sprinkle with sugar if using.
  21. 21. Bake
  22. 22. Bake for 25–30 minutes, until lightly golden and set.
  23. 23. If browning too fast, cover loosely with foil for the last few minutes.
  24. 24. Remove from the oven and let cool on the sheet for 15–20 minutes.
  25. 25. Slice and serve
  26. 26. Dust with powdered sugar if desired.
  27. 27. Slice into 1.5–2 cm (1/2–3/4 inch) slices with a sharp knife.
  28. 28. Serve warm or at room temperature.

Notes

Don’t overwork the dough; too much handling can make it tough.
If the dough cracks while rolling, gently pinch or press it back together.
Let the roll cool slightly before slicing for cleaner spirals and less oozing.
For extra flavor, sprinkle chopped toasted hazelnuts over the Nutella before rolling.
You can bake two smaller rolls instead of one larger one by cutting the rolled dough in half before baking (check a few minutes earlier).

Nutrition

Calories: ~260–290
Protein: ~4–5 g
Total Fat: ~14–16 g
Carbohydrates: ~30–33 g
Fiber: ~2 g