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Chocolate & hazelnut snowflake
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2 x 320g packs Jus-Rol Puff Pastry Sheet
100g hazelnut chocolate spread
50g chopped roasted hazelnuts
1 British Blacktail Free Range Medium Egg, lightly beaten
Icing sugar, for dusting
1. Unroll both of the pastry sheets and cut a 20-22cm circle from each (save the offcuts to make tarts, cheese twists or palmiers). Put one pastry circle on a sheet of baking parchment and cover one side evenly with hazelnut chocolate spread. Sprinkle over ½ the hazelnuts, leaving a 1cm border around the edge. Put the second pastry circle on top, pressing lightly around the border to seal.
2 Put the lid of a small jar (about 4-5cm in diameter) in the centre of the pastry (so you don’t cut through it), then use a sharp knife to cut the pastry into quarters (excluding the central circle). Cut down the centre of each quarter and then repeat. You should have 16 equal strips of pastry attached to the centre.
3 Take 2 strips next to each other and twist them away from each other 3 times. Press the ends together in a point, to seal. Repeat all the way around the circle – you should now have 8 snowflake ‘arms’. Slide the snowflake, on its parchment, onto a baking sheet; chill for 30 minutes. 4 Preheat the oven to 200ºC, gas mark 6. Lightly brush the egg all over the top of the snowflake. Bake for 30-35 minutes until golden and puffed up. Allow to cool, then dust with icing sugar and sprinkle over the remaining hazelnuts to serve.
If at any point while making the snowflake the pastry becomes soft or difficult to work with, put it in the fridge for 15 minutes to cool and firm up.
Typical values per serving:
V Per serving 1779kJ
This recipe was first published in December 2021.