Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 package frozen Puff pastry – thawed
- 1 cup Nutella
- 1/2 cup Hazelnuts – toasted and roughly chopped
- 1 egg – beaten with 2 tbsps. water
- Powdered sugar – garnish
Directions
- Once thawed, open a pastry sheet and lay on your countertop. Using a rolling pin and some flour, roll the dough until you get a larger rectangle (1-2 inches longer on each side).
- Warm the nutella and then spread half on one pastry sheet up until 1 inch from each edge.
- Sprinkly half the toasted and chopped hazelnuts all over.
- Starting with the long edge, roll the pastry towards the middle, stopping when you reach the center. Then roll the other side until both sides meet in the middle. Brush the center where the two sides meet with a little water and then gently press together.
- Tightly wrap the rolled pastry on a piece of saran wrap and place in the refrigerator for at least 1 hour or 30 minutes in the freezer (which makes it easier to cut). Repeat steps with other pastry sheet.
- When ready to cook, preheat oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Remove one pastry roll from the refrigerator, unwrap and place on a cutting board. With a sharp knife, cut into 1/4 inch thick slices. Place each slice cut side down on one sheet pan. Repeat with the remaining pastry roll on a separate sheet pan.
- Brush the top of each slice lightly with the egg wash and bake for 10-15 minutes or until lightly browned. Remove from the oven and sprinkle with powdered sugar. Enjoy!
