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You can’t go wrong with a delicious Puff Pastry Spiderweb filled with creamy hazelnut spread. This easy recipe only requires two ingredients and makes a delightfully spooky dessert.
Top it with powdered sugar, candy eyes, and a few plastic spiders for a showstopping Halloween centerpiece.
Serve the spiderweb at your next Halloween party with my spider hotdogs and berry spiders for the ultimate menu.
Puff Pastry Spiderweb Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Puff pastry: Two sheets of puff pastry approximately 30 cm x 22 cm (12 x 8.5 inches). If using frozen, take them out about 30-60 minutes before to ensure they are defrosted and ready to use.
- Nutella: Or any hazelnut spread.
- Egg: Small or medium egg for the egg wash.
- Candy eyes: Buy them in large supermarkets or bake shops.
- Powdered sugar: To serve.
How to Make Puff Pastry Spiderweb
- Preheat the oven to 190°C (375°F). Spread Nutella on top of a single sheet of puff pastry.
- Top with another pastry sheet.
- Trim the pastry sheet into 16 strips of dough with a sharp knife or pizza cutter.
- Arrange four strips in a star shape.
- Twist 3-4 strips to make the inner section of the spiderweb.
- Twist the remaining strips from tip to tip forming the outer web. Brush with egg wash.
- Bake for around 20 minutes until the pastry is golden. Let the pastry cool slightly then top with powdered sugar and candy eyes.
Tips for Success
- Make sure the pastry is cold, so it’s easier to work with.
- You want the pastry just golden and not overbaked, or the chocolate spread will be dry.
- Wait 5-10 minutes to top the baked pastry with powdered sugar, or it will melt away.
Possible Variations
- Puff pastry: Phyllo, pizza dough, or crescent dough.
- Nutella: Swap for any chocolate or hazelnut spread, even Biscoff, pistachio spread, or jam.
- Powdered sugar: Or pearl sugar or cinnamon sugar.
- Presentation: Instead of a spiderweb, shape snakes, mummies, spiders, or ghosts.
- Make mini versions: Perfect to add to lunchboxes and top onto cupcakes.
Edible Spiders
Garnish the finished pastry with spiders made out of melted dark chocolate.
How to Store Leftovers
Store the pastry at room temperature for up to 2-3 days.
FAQs
The pastry will be golden and chocolate spread sticky and not dry. Be sure to keep an eye on the pastry at the end to ensure it doesn’t overbake.
Overlap them as best you can, and press them together firmly.
Avoid twisting the strips for a cleaner look.
Absolutely! This is a fun project with a delicious reward.
More Halloween Treats
Halloween
Halloween Strawberries
Halloween
Halloween Pretzels
Halloween
Spooky Strawberries
Halloween
Halloween Bark
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Puff Pastry Spiderweb
Ingredients
- 450 grams puff pastry
- 4 tablespoons Nutella
- 2 candy eyes
- 1 egg
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 190°C / 375°F.
- You'll need two pastry sheets, approximately 30 cm x 22 cm (12 x 8.5 inches).
- Place the first pastry sheet on a clean, flat surface.
- Top with Nutella and spread it out to cover the entire pastry sheet.
- Layer the second sheet of puff pastry on top.
- Press down to seal the two layers.
- Use a pizza roller or knife to make strips lengthwise. You’ll need 16 strips.
- Arrange two strips in a cross on a baking sheet.
- Top with another two strips in a cross, and place these diagonally between the first cross.
- Use the remaining 12 strips of puff pastry to make the curving web detail. It helps to twist and turn the strips.
- Brush the puff pastry spiderweb with the egg wash.
- Bake for around 20 minutes. You want it to be puffed and golden.
- Allow to cool slightly.
- Sprinkle with powdered sugar.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
