This is a really simple recipe, quick to assemble recipe that looks festive and impressive - and tastes great! Good for nibbles, grazing and dessert boards. Serve with a dusting of icing sugar or an extra pot of melted chocolate. You could also use Biscoff!
Total time to make : 30 - 35 minutes
Time to prep : 15 minutes
Time to cook : 15 - 20 minutes
2 x sheets of puff pastry*
~ 150g (10 tbsp) of Nutella
1 egg (for egg wash) + 1 tbsp of cold water, milk or cream
Icing sugar, to finish
Pre-heat a fan oven to 180ºC and prepare a large baking tin with baking paper and set to one side.
Lay one sheet of puff pastry on the baking paper as the base. Use a plate or the base of a circular cake tin, place it in the centre of the sheet and gently push it down into the puff pastry to give you a circular stencil. I used a 9" cake tin base.
Heap tbsp's of Nutella into the circular stencil and use the back of a spoon to spread the Nutella around the circle, don't worry about going outside of the lines. You can warm the Nutella in a microwave or over a low heat if needed, to make it easier to spread.
Lay the second sheet of puff pastry on top and use the same circular plate or cake tin base again to place in the centre of the sheet, pressing down gently. Keeping your plate or cake tin base in place with one hand, use a pizza cutter or sharp knife with your spare hand to cut around and remove excess pastry, leave you with a double layer puff pastry circle with Nutella in the middle.
Use a small circular dish or ramekin (about 2" wide) to gently press into the centre of your puff pastry circle. This will be the centre of our star.
Use a sharp knife to cut into the puff pastry circle from the outside of our centre stencil to the edge of the dough. I find it easy to cut it into 1/4s first, then cut each 1/4 in half, then repeat again until you have 16 triangles.
Hold the ends of 2 triangles which are next to each other, gently pull them out and twist them away from each other 3 times, gently push the ends down with your fingertips to keep the twists in place. Repeat 8x working around the star until all of your twists have been done.
To make the egg wash, use a fork to whisk the egg and cold water/milk or cream together in a small bowl. Use fingers or a pastry brush to cover the pastry.
Bake for 15 - 20 minutes or until puffed up, golden brown and crisp to touch. Remove from the oven and allow to cool slightly before finishing with a dusting of icing sugar.
(per serving of 2x twists)
13g fat, 16g carbs, 3g protein
* find puff pastry in the frozen aisles or chilled dessert aisles of supermarkets, defrost over night in the fridge or on the counter at room temperature for about 30 minutes until the dough is workable but not too soft. They are available in sheets or rolls or either squares or rectangles. It doesn't matter here which one you use.
** can be made up tunnel stage 7 and chill in the fridge for up to 3 days until ready to bake.