When I recently made a Pesto Tear & Share Christmas Tree from puff pastry I mentioned that you could do the same with a sweet filling such as Nutella, or Cinnamon Sugaar. So today I decided to do that, except instead of making a Christmas Tree shape as I had already shown how to do that I thought I would nake a snowflake shaper, of sorts.
As with the pesto recipe this on is very simple indeed and doesn’t take long to make.
The result is a lovely sweet treat, with the delicious chocolate hazelnut spread sandwiched between the two layers of puff pastry.
It is best, if you can, to use ‘all butter’ puff pastry as it gives a richness when eating.
Mine turned out very well and tasted very good indeed, as you would expect with those simple ingredients. Although I say to bake for 25 minutes in the recipes I kept an eye on mine from 15 minutes and took it out of the oven after 22 minutes and it was baked perfectly. Everyone’s oven behaves differently so it is worth checking to ensure it does brown too much.
- 2 sheets of ready rolled puff pastry(all butter is best)
- 3 tablespoons of chocolate hazelnut spread.
- 1 egg, beaten
- Preheat the oven to 200C/180C Fan/400F.
- Have a baking tray ready.
- Remove the pastry from the fridge about 10 minutes before using.
- Unroll one sheet of pastry, leaving it on the paper it is rolled in.
- Take a cake ring, or an upturned plate to measure, ensuring that you will be able to create a ring within the confines of the pastry. (I used a 10inch/25 cm cake ring).
- Spread the chocolate hazelnut spread onto the pastry, large enough to fill the diameter of the ring you are using.
- Place the other sheet of pastry on the top.
- Press the cake ring down on top to cut through the pastry to form a circle(if using as upturned plate cut around the outside to form the circle).
- Remove the excess pastry.
- Take an upturned glass and press into the centre to make a ring indent.
- Cut the pastry into 16 equal sized portions, starting by cutting at 12, 6, 3 and 9 o’clock positions, then cut eat quarter into 4.
- Take two strips and twist them in towards each other, creating two twists on each strip.
- Push the ends of the two strips together, to form a sort of point, tucking under a little.
- Do the same with the remaining 14 strips until you have 8 divisions and a pattern of pastry and spread has formed.
- Transfer to the baking tray, on the paper still.
- Brush all over with the beaten egg.
- Bake in the oven of 25 minutes, checking after 15 and thereafter, to ensure it doesn’t brown too much.
- Remove from the oven and allow to cool on the baking tray and then transfer to a plate to serve.