With a beautifully crisp exterior and warm, gooey cookie butter in every single bite, this easy, impressive puff pastry snowflake is the ultimate crowd-pleasing dessert! And it’s so incredibly simple that your kids could make it entirely themselves. I don’t even know how old your kids are or if you have any, but it’s that simple.
Anyone can make this, and everyone will love it.
Not a fan of cookie butter? No problem! Substitute with peanut butter, nutella, or pistachio spread instead. All easy, all delicious, and all oh so impressive.
I am a cookie butter lover through and through! Be sure to try my easy cookie butter cheesecake bars, no-bake cookie butter icebox cake, or cookie butter chocolate chip cookies next. Or check out all of my easy and impressive dessert recipes!
What You’ll Need
- Thawed puff pastry sheets
- Cookie butter: My favorite brand is Lotus, but there are a ton of options available these days, including from Trader Joe’s! Use creamy or crunchy cookie butter, whichever you prefer. I prefer crunchy!
- Egg wash made with one egg and a tablespoon of heavy cream or milk.
- Confectioners’ sugar for dusting on top of the baked puff pastry.
Ingredient Substitutions
- Cookie Butter: You can swap the cookie butter for Nutella, peanut butter, almond butter, fruit preserves, or a cinnamon sugar mixture if you prefer a different flavor profile.
- Puff Pastry: If puff pastry isn’t available, crescent roll dough can be used, though the texture will for sure be less flaky.
- Heavy Cream: Swap with milk for the egg wash if you don’t have heavy cream on hand.
Directions
- Preheat Oven: Heat to 375°F and line a baking sheet with parchment.
- Prepare Puff Pastry: Roll out the first puff pastry sheet on parchment. Cut into a 9-inch circle using a plate or pan as a guide. Repeat with the second sheet.
- Spread Cookie Butter: Spread ⅔ cup of cookie butter on the first pastry circle, leaving a ¼-inch border. Place the second pastry circle on top and gently press to seal.
- Cut and Shape: Place a small bowl in the center and cut the pastry into quarters, then divide each quarter into 4 strips (16 total). Twist each pair of strips away from each other and pinch the ends to form points.
To Thin Out Cookie Butter
You can microwave it for 10-20 seconds to loosen it up, making it easier to spread evenly over the puff pastry.
5. Brush with Egg Wash: Mix 1 egg with 1 Tbsp heavy cream and brush over the pastry.
6. Bake: Bake for 35-40 minutes until golden and puffed. Cool for 10 minutes. Dust with powdered sugar and serve warm!
Enjoy the crisp, buttery layers with a creamy cookie butter filling! Note: If using homemade puff pastry, make sure it’s rolled out to the same dimensions as store-bought pastry.
Ari’s Best Tips!
- Keep the puff pastry cold: If the pastry gets too warm, it can become difficult to work with. Chill it in the fridge if needed while preparing the filling or cutting the strips.
- Don’t worry about perfection: If the strips aren’t perfectly even, it’s okay! The twisting will hide imperfections, and the final snowflake will still look beautiful.
- Egg wash for a golden finish: Brushing with egg wash gives the pastry a shiny, golden-brown finish that adds to the overall presentation.
- Drizzle extra cookie butter on top! Completely optional, but if you want it to be a little extra, melt a little cookie butter and drizzle it on top before serving.
If you happen to have leftover speculoos spread, try my homemade cookie butter tres leches cake next!
Make-Ahead & Storage
Make-ahead: You can prepare the snowflake up to a day in advance and store it unbaked in the refrigerator. Just cover it tightly with plastic wrap and brush the egg wash on right before baking.
Store: Store any leftover puff pastry snowflake in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore its crispness.
Freezing Instructions
Can this be frozen? Yes, you can freeze the snowflake either before or after baking. If freezing before baking, assemble it completely but don’t add the egg wash. Wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to bake, let it thaw slightly, apply the egg wash, and bake as directed.
If freezing after baking, allow it to cool fully before freezing. Reheat in a 350°F oven until warmed through and crisp again.
Serving Suggestions
This cookie butter puff pastry snowflake is best served warm, fresh out of the oven. It pairs wonderfully with a hot cup of coffee, cocoa, or tea, making it perfect for a holiday brunch or dessert.
You could also serve it with a side of pillowy whipped cream or vanilla ice cream for an extra indulgent treat.
A delicious and beautiful addition to any gathering, this cookie butter dessert is sure to impress both in appearance and taste.
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Easy Cookie Butter Puff Pastry Snowflake
Video
Equipment
Ingredients
- 2 sheets puff pastry, thawed
- ⅔ cup cookie butter, creamy or crunchy
- 1 large egg
- 1 Tbsp heavy cream
- Confectioners' sugar, for dusting
- Optional: additional cookie butter, melted in a cup for drizzling on top
Instructions
- Roll out the puff pastry. Preheat an oven to 375F. Place 1 sheet of puff pastry on a sheet of parchment paper, then roll out slightly. Place a 9–inch round pan or plate on top of the puff pastry, then use a paring knife to shape it into a circle. Discard the scraps or reserve for another use.
- Spread the cookie butter. Use an offset spatula to spread ⅔ cup of cookie butter all over the top of the puff pastry, leaving a ¼-inch border along the outside. If the cookie butter is not easily spreadable (they vary by brand), you can microwave it for 10-20 seconds to help loosen it.
- Roll out the second sheet of puff pastry. Just as you did with the first sheet, roll out the second sheet slightly, then shape into a 9-inch circle. Place on top of the cookie butter, then press down gently to seal the two sheets together.
- Cut into strips. I like to place a small pinch bowl upside down in the center of the pastry to assist in cutting and shaping. Use a paring knife or a pizza cutter to cut the dough into quarters, stopping where the bowl ends. Next, cut each ¼ section of dough into 4-equal strips – so 3 slices per quarter. There should be 16 strands total.
- Shape the snowflake. Grab two strips next to each other, then twist them away from each other 3 times. Press the ends together firmly so that they form a point. Repeat with remaining strips until you’ve created a snowflake shape.
- Brush with egg wash. In a small bowl, whisk together 1 large egg and 1 Tbsp heavy cream. Brush this all over the top of the pastry, then transfer to a preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and puffed up. It’s ok if the filling oozes out a bit!
- Sprinkle with powdered sugar for “snow.” Remove from the oven, then allow to cool for 10 minutes. Dust with confectioner’s sugar before serving. Enjoy!
Notes
- Make-ahead: You can prepare the snowflake up to a day in advance and store it unbaked in the refrigerator. Just cover it tightly with plastic wrap and brush the egg wash on right before baking.
- Leftovers: Keep in an airtight container at room temperature for 2 days. Can be reheated gently in a toaster oven to warm up and crisp up the pastry.
- Freeze before baking: Assemble completely but don’t add the egg wash. Wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to bake, let it thaw slightly, apply the egg wash, and bake as directed.
- Freeze after baking: Allow it to cool fully before freezing. Reheat in a 350°F oven until warmed through and crisp again.
Nutrition
Photography by Alana of Your Home Made Healthy.
This was a delicious puff pastry addition to our Christmas morning breakfast buffet made even better by the whimsical snowflake design. I did not have nut butter on hand so substituted with a cocoa-cashew butter. I prepared this puff pastry two weeks in advance then froze it, transferring to the refrig on Xmas Eve morning and then baking it the next day. Thanks for another amazing and easy recipe Ari!
I love that you were able to prepare it in advance and freeze it! So smart, and probably made the morning much less stressful. Really glad you enjoyed it, thank you Ann! xo, Ari