Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
• 2 sheets puff pastry, thawed
• 1/2 cup Nutella (or hazelnut chocolate spread)
• 1 egg
• 1 tablespoon milk (optional, for smoother egg wash)
• Powdered sugar (optional, for dusting)
• Candy eyes or small chocolate chips (for decoration)
• 1 candy corn or orange M&M (for the beak)
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Unfold one sheet of puff pastry on a lightly floured surface and roll slightly to smooth the creases.
- Cut out an 8-inch circle using a bowl or plate as a guide. Lightly outline a turkey shape on the top half (body and feathers), but do not cut through.
- Spread Nutella over the pastry circle, leaving a 1/2-inch border.
- Place the second sheet of puff pastry on top and press gently to seal. Cut out the turkey shape fully and remove excess pastry.
- For the feathers, cut thin strips from the body outward to the edges and twist each strip twice.
- Use a small piece of pastry to form the head and attach with a bit of egg wash.
- Whisk together the egg and milk, then brush over the entire pastry.
- Bake for 18–22 minutes, until puffed and golden brown. Let cool slightly.
- Add candy eyes and a candy corn or M&M beak. Dust lightly with powdered sugar if desired.
Storage
• Store at room temperature up to 2 days or refrigerated up to 4 days.
• Reheat in a toaster oven or air fryer to restore crispness.
Make Ahead
• Assemble completely and refrigerate unbaked for up to 1 day.
Variations
• Add chopped hazelnuts inside for extra crunch.
• Brush with maple syrup after baking for added shine.
• Make mini versions using cookie cutters.