Nutella Pastry Twists

Tools used: Perforated Baking Sheet, Bonmat, Roul’pat, Beechwood Rolling Pin, Mini Offset Spatula, Cake Server Knife, Pastry Brush

Ingredients

• 1 box (2 sheets) frozen puff pastry, thawed but cold (such as Pepperidge Farms)

• Flour, for dusting the Roul'pat

• 1 cup Nutella, or other chocolate hazelnut spread

• 1 large egg

• Turbinado sugar (optional)

Directions

• Preheat the oven to 350 F. Place a bonmat on the Perforated Baking Sheet

• Unfold one sheet of the puff pastry onto the lightly floured Roul'pat. Using a rolling pin, lightly roll the pastry to seal together any folds.

• Spread the nutella onto the flattened puff pastry dough.

• Flatten the second sheet of puff pastry doubt and place on top of the first sheet.

• Cut the dough into one-inch-wide strips and twist each strip into a twist and place on the bonmat.

• In a small bowl, whisk the egg then brush it onto the twists with the pastry brush.

• Sprinkle with turbinado sugar if desired.

• Bake for 15-18 minutes until golden brown.

• Remove the twists from the oven and allow them to cool for at least 5 minutes.

**If you like Nutella, these are a must to make!! Puff pastry is very easy to work with, but make sure it is cold so that you can easily slice it without smashing it. If the Nutella is too hard to spread, you can microwave it on half power for a few seconds. The egg wash makes the pastry shiny and golden brown. If you sprinkle with the Turbinado sugar it will stick with the egg wash. A fun snack to make with kids for after school.