Easy Cookie Butter Puff Pastry Snowflake
This cookie butter-stuffed puff pastry snowflake is a show-stopping, festive treat that’s deceptively simple to make! The crisp, buttery layers of puff pastry surround a creamy, spiced cookie butter filling, creating a delightful balance of rich and flaky textures. It’s perfect for holiday gatherings or any special occasion where you want to impress your guests.
Servings: 8 servings
Calories: 471kcal
Video
Equipment
9-inch round pan or plate
Small bowl or bottle cap, about 1½-inches round
Pairing knife or pizza cutter
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
Serving: 1star piece | Calories: 471kcal | Carbohydrates: 38g | Protein: 7g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 162mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 2mg
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