Easy Halloween puff pastry spiders with crispy golden layers, filled with rich hazelnut spread. Fun, cute, and delicious spooky treats for Halloween!
Easy Halloween Puff Pastry Spiders (Vegan-Friendly!)
Halloween is the perfect time to get creative in the kitchen, and these Halloween Puff Pastry Spiders are as fun to make as they are to eat. With their crispy, golden pastry and a gooey hazelnut spread filling, they’re a guaranteed hit for both kids and adults. Plus, they’re vegan-friendly, making them a great treat for everyone to enjoy.
Whether you’re planning a Halloween party, packing school lunchbox treats, or need an easy After school snack, these spooky-cute spiders are quick to make and sure to be loved this halloween season.
Why You’ll Love These Halloween Puff Pastry Spiders
- Kid-Friendly Fun– A great baking activity to do with little ones during spooky season.
- Crispy & Flaky Texture– The puff pastry bakes to a light, golden crunch.
- Delicious Filling– Packed with sweet, gooey hazelnut spread that everyone loves.
- Perfect for Parties & Lunchboxes– Bite-sized and portable, ideal for school snacks or Halloween dessert tables.
- Vegan-Friendly– Use ready-made dairy-free puff pastry and vegan hazelnut spread for a 100% plant-based treat.
- Quick & Easy– Minimal prep and just a few ingredients make these the ultimate last-minute Halloween bake.
Ingredients You’ll Need
- Ready-rolled puff pastry– For that light, flaky texture and quick preparation. Feel free to make your own puff pastry… if you dare!
- Hazelnut spread– A rich, sweet filling that complements the crisp pastry. I used Jim Jams vegan hazelnut spread for this recipe. You could use any spread that you’d like.
- Non-dairy milk (for brushing)– Helps give the pastry a golden finish without using egg wash.
- Candy eyes– To bring your spooky spiders to life!
- Icing sugar (optional)– For a light dusting to finish.
Tip: Many store-bought puff pastries are naturally vegan, but always check the label to ensure it’s dairy-free.
Step-by-Step Instructions
- Prepare the Tray–
Preheat your oven according to the instructions on your pastry packaging (usually Gas Mark 7 / 200°C / 400°F).
Line a baking tray with parchment paper or lightly grease it to prevent sticking. - Assemble the Base–
Lay out one sheet of puff pastry. Spread Nutella (or any spread of choice) over half of the sheet, leaving about a ½-inch border around the edges to stop the filling from leaking. - Fold the Pastry–
Fold the un-coated half of the pastry over the Nutella-covered side. Press gently to seal and flatten slightly.
- Shape the Spider Body–
Cut the folded pastry into 4 even pieces.
Place a small circular lid or cookie cutter in the centre of each piece to mark the spider’s body.
- Cut the Legs–
From the edge of the circle, cut four diagonal slits leading to the corners of the pastry piece.
Gently pull up the centre sections you cut out and set them aside (don’t throw them away, see the tip below!).
You’ll be left with two triangular shapes next to the circle. Cut four strips into each triangle to form the spider’s legs, then twist the strips slightly for a realistic effect.
- Add Milk Wash & Bake–
Brush the spiders lightly with egg wash or non-dairy milk (if you are making them vegan friendly) to help them bake to a golden finish.
Bake for 12–15 minutes at Gas Mark 7 (200°C/400°F) or until golden and puffed.
Tip: Check your pastry after 12 minutes. Over-baking can burn the legs since they are thinner. - Decorate–
Allow the spiders to cool completely. Add candy eyes or chocolate drops to create their spooky faces. Use a dab of icing or melted chocolate to stick them on.
Tips & Tricks
- Use the Scraps: Don’t throw away the extra pastry! Spread it with more spread, cut into fun shapes with Halloween cookie cutters (bats, pumpkins, ghosts), and bake them for extra spooky treats.
- Check for Leaks: Seal the edges of the folded pastry well to prevent the hazelnut spread from escaping during baking.
- Vegan Option: Replace the egg wash with a little non-dairy milk for a shiny, golden finish.
- Make Ahead: Assemble the spiders, then refrigerate or freeze them before baking. perfect for busy Halloween party prep.
- Swap the Filling– Try peanut butter, biscoff spread, or jam for fun variations.
- Keep it Vegan– Ensure your puff pastry and filling are plant-based.
- Involve the Kids– Let kids help cut out shapes and add the candy eyes. a perfect fun Halloween activity.
Frequently Asked Questions
Can I use homemade puff pastry?
Yes! But store-bought ready-rolled pastry saves time and works just as well.
Can these be made ahead of time?
Absolutely. Assemble the spiders and store in the fridge for up to 24 hours before baking.
Are these good for school lunchboxes?
Yes, they’re bite-sized, easy to transport, and stay fresh for 2–3 days in an airtight container.
Can I freeze Halloween puff pastry spiders?
Yes. Freeze unbaked spiders on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes.
Are they suitable for parties?
Definitely! These are ideal for Halloween party platters, Halloween treats, or fun after school snacks.
Pin It
These Halloween Puff Pastry Spiders are the ultimate spooky, fun, and easy Halloween bake. With their crispy pastry, gooey hazelnut centre, and adorable candy eyes, they’re perfect for school lunchboxes, after school snacks, and Halloween parties.
Because they’re vegan-friendly, they’re a treat everyone can enjoy. Quick to make, irresistibly tasty, and spooky cute. these little puff pastry spiders will crawl their way into your list of favourite Halloween recipes.
Tried this recipe? Leave a comment Below I’d love to hear what you think!
Don’t forget to tag @biteofthebakes on Instagram or use the hashtag #biteofthebakes so I can see your delicious blondies!
Share your bake with our community over on Facebook!
Subscribe to the blog for more easy dessert recipes, baking tips, and exclusive goodies straight to your inbox.
Other Halloween Recipes
Halloween Puff Pastry Spiders
Ingredients
- 1 Roll Of Puff Pastry
- 1 Jar Hazelnut Spread (You won't need it all).
- Milk (To wash your pastry for a golden shine).
- 8 Edible Eyes (Decoration).
Instructions
- Preheat your oven according to the instructions on your pastry packaging (usually Gas Mark 7 / 200°C / 400°F).Line a baking tray with parchment paper or lightly grease it to prevent sticking.
- Lay out one sheet of puff pastry. Spread nutella or spread of your choice over half of the sheet, leaving about a ½-inch border around the edges to stop the filling from leaking.
- Fold the un-coated half of the pastry over the Nutella-covered side. Press gently to seal and flatten slightly.
- Cut the folded pastry into 4 even pieces.Place a small circular lid or cookie cutter in the centre of each piece to mark the spider’s body. (See blog post for photo instructions).
- From the edge of the circle, cut four diagonal slits leading to the corners of the pastry piece.Gently pull up the centre sections you cut out and set them aside.
- You’ll be left with two triangular shapes next to the circle. Cut four strips into each triangle to form the spider’s legs, then twist the strips slightly for a realistic effect.
- Brush the spiders lightly with egg wash or non-dairy milk (if you are making them vegan friendly) to help them bake to a golden finish.Bake for 12–15 minutes at Gas Mark 7 (200°C/400°F) or until golden and puffed.Tip: Check your pastry after 12 minutes. Over-baking can burn the legs since they are thinner.
- Allow the spiders to cool completely. Add candy eyes or chocolate drops to create their spooky faces. Use a dab of icing or melted chocolate to stick them on.