About this recipe:Flaky shop-bought puff pastry is filled with chocolate-hazelnut spread and raspberry jam in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple and delicious.
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Method Prep:20min › Cook:18min › Ready in:38min
Preheat the oven to 200 C / Gas 6.
Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of pastry out to about 40cm long, and cut strips into thirds.
Spread some of the hazelnut spread onto one half of each rectangle to within 1cm of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut slits across the top of each pastry, and place them on baking trays, spacing 5cm apart.
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with icing sugar when cooled if desired.
Nice idea as most mums have nutella or choc spread in house. Perhaps I just made mine wrong as i was having to guess sizes as my paket of puff pastry was smaller and certainly didn't have fold lines.(an app cm x cm would have made the difference, as would a guide to thin/thickness) So the sizing was an issue which did affect appearance as they were smaller and flatter (photo looks like they have been nicely rolled) Also as mine were thinner they went crispy brown. Would make them fatter and rolled next time. - 09 Nov 2012