Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 9 people
Difficulty level: 3 out of 4
4 Ingredients
Number of servings
9
- 3 sheet frozen puff pastry, partially thawed
- 150grams hazelnut chocolate spread
- 1 egg, lightly beaten
- 1tablespoons pistachios, shelled, chopped
Nutrition per serving
1240kJ / 297Cal
1240 Kilojoules or 297 Calories
14% of daily energy intake*
Protein
5.2grams
Fat
15.9grams
Carbs
32.2grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 210°C. Line a baking tray with baking paper. Use a 23cm cake tin as a template to cut a round from each pastry sheet.
Step 2 of 7
Spread half of the chocolate spread over 2 of the pastry rounds, leaving a 1cm border. Place one onto tray. Top with the second round of pastry. Place remaining pastry round on top. Brush lightly with egg.
Step 3 of 7
Place a 6cm pastry cutter or glass into the centre of the pastry. Press down gently to make an indent. Remove cutter or glass.
Step 4 of 7
Starting from the outer edge, cut pastry into quarters, towards the centre and stopping at the indent. Now cut each quarter into 4 equal smaller petals to make 16 in total.
Step 5 of 7
Lift 1 section up and twist 3 times clockwise, then replace it on tray. Lift the section next to the first and repeat twisting but in the opposite direction. Continue around until all sections are twisted.
Step 6 of 7
Brush with a little more beaten egg. Brush centre circle with egg and sprinkle with pistachios.
Step 7 of 7
Bake for 25 minutes or until pastry is puffed and golden. Stand for 10 minutes before serving.
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