Chocolate Hazelnut Flowers
Celebrate Spring with these lovely chocolate hazelnut flowers. They are made with puff pastry for a crispy, buttery treat.
Introduction
Chocolate hazelnut spread will always feel like such a treat to me. Encased here in the puff pastry and scattered with roasted hazelnuts, these little pastries are nostalgic and slightly more sophisticated than eating the spread straight from the jar.
Ingredients
| 1 x 320g (11¼oz) | sheet of puff pastry |
| 135g (4½oz) | hazelnut chocolate spread (or a different chocolate/nut spread!) |
| 1 | egg, beaten |
| 30g (1oz) | blanched hazelnuts, chopped |
| Icing (confectioner’s) sugar, to dust (optional |
Method
Preheat the oven to 200°C/180°C fan/400°F and line a baking tray with baking parchment.
Unroll the puff pastry and cut it into nine equal-sized squares. Dollop the hazelnut chocolate spread into the middle of each one, then lift the edges of the square up and pinch together so the filling is completely sealed within the pastry. Flip over and use the palm of your hand to flatten the parcels, then use a small knife to cut five little incisions towards the centre to make petals. Transfer to the baking tray, then twist the petals so they are cut-side facing up.
Brush the flowers with the beaten egg, then sprinkle some chopped hazelnuts into the middle. Transfer to the oven and bake for 15–20 minutes until golden.
Remove from the oven and leave to cool before dusting with icing sugar to serve, if you like.
Reviews
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