Easy Nutella Puff Pastry
14 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 sheets of puff pastry ((£2.30))
- 200 g nutella/ hazelnut spread ((£1.35))
- 1 egg, whisked ((£1.50/6= £0.25))
- Optional icing sugar
Method
- Preheat oven to 200°C / 400°F.
- Gently unroll the room temp prepared puff pastries. On a floured surface, roll out the pastry, increasing the sheet by around 1 inch lengthways and widthways.
- Next, add the nutella to one of the sheets of puff pastry. Spread as evenly as possible. Without stretching the dough, transfer the other sheet on top of the nutella coated piece.
- Slice the pastry horizontally into strips approx 2cm/1inch thick. Twist the strips then roll them into a spiral. Place on a parchment lined baking tray.
- Brush each pastry in egg wash and place in the oven. Cook for 10-20 minutes, depending on your oven. They’re ready once they’ve puffed up and the pastry is golden and crisp.
- Leave on a wire rack to cool for around 5-10 minutes (if you can wait that long!) Then top them with optional icing sugar, sprinkled through a sieve.