Nutella Twisty

May 13, 2019

Happy Monday Everyone!

 

It has only been one week of fasting and it feels like it's been three. It's not even so much about being hungry, but being lethargic and weak for most of the day. It's weird because your body and brain can actually not function in a sharp and alert manner like it used to. Oh well, we have a few more weeks left and by the time it is done, it will feel as though it went by so fast!

 

A few days ago I made this nutella twisty made from puff pastry, and I have been meaning to put the recipe up, but, I have been a smidge lazy (my bad!). So here the recipe finally is, and it is one of the easier recipes believe you me! I do want to give you a step by step recipe of how I laminate my pastry and the full recipe (the how to is on my Instagram) but hopefully I will be able to record that for you as it is easier to follow. 

 

This puff pastry recipe is very simple and it honestly makes you look like a pro in the kitchen! Without further a do, here is the full recipe and I hope you love it and don't forget to tag "inthemidnightkitchen" on your cooking adventures!

 

Recipe: Nutella twisty

Type: Puff pastry

 

Ingredients: 

  • 1 roll of puff pastry (store bought is fine)

  • 1 tub of nutella (use as you like)

  • 1/2 cup flaked almonds

  • Cinnamon sugar (optional).

  • 1 egg

 

Method:

  • Roll our your puff pastry on to a lightly floured surface so that it is flat and has no lumps or folds. Make sure the bottom does not stick to your work bench. 

  • Next up, use a knife to spread a thick-ish layer of nutella of nutella on to the puff pastry while leaving a about 1cm space from the end of the pastry to the chocolate spread, just on the edge. 

  • If you would rather use cinnamon sugar, apply a thin layer of soft butter, and then sprinkle on the cinnamon sugar. 

  • Sprinkle with half of the flaked almonds.

  • Once this step is done, fold the pastry lengthwise until you have one long log in front of you. 

  • Using a pair of scissors, cut from the bottom of the log to the end of the pastry (keep the scissors in the centre). You can cut just up until you get to the top and leave some of the pastry still connected so it makes it easier to braid. 

  • Then braid the pastry one part over the other until you get to the end. 

  • Whisk the one egg and brush over the braided pastry and place on to a baking tray lined with parchment paper. 

  • Sprinkle the left over flaked almonds for a nice toasty  crunch.

  • Baked at 200C (preheat your oven before).  for about 20 minutes, after this watch the pastry until the top becomes golden brown. Remember the nutella will make it look darker but make sure the pastry is crispy before removing. 

 

Bon apetit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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