Ingredients:

  • 1 sheet (approx. 250g) High-quality All-Butter Puff Pastry, thawed but chilled
  • 1 tbsp (7g) Unsweetened Cocoa Powder
  • 0.5 cup (150g) Nutella Hazelnut Spread
  • 1 Large Egg
  • 1 tbsp (15ml) Water
  • 2 tbsp (20g) Crushed Toasted Hazelnuts
  • 1 tsp (4g) Coarse Sparkling Sugar

Instructions:

  1. Thaw the dough. Remove your 250g puff pastry from the freezer 30 minutes before starting. Note: It should be pliable but still very cold to the touch.
  2. Preheat the oven. Set your temperature to 400°F (200°C) and line a tray with parchment. Note: A hot oven is mandatory for the puff to happen.
  3. Mix the filling. In a small bowl, combine 0.5 cup (150g) Nutella with 1 tbsp (7g) cocoa powder. Stir until velvety and completely smooth.
  4. Roll the pastry. Lightly flour your surface and roll the sheet into a 10x12 inch rectangle. Note: Work quickly so the butter doesn't soften.
  5. Cut the shapes. Use a pizza cutter to slice the dough into 8 equal rectangles or triangles.
  6. Apply the filling. Spoon 1 tablespoon of the Nutella mixture onto the center of each piece. Leave a 1/2 inch border around the edges.
  7. Seal the edges. Whisk the 1 Large Egg with 1 tbsp (15ml) water. Brush the edges, fold the dough over, and press firmly with a fork until sealed.
  8. Glaze and garnish. Brush the tops with the remaining egg wash. Sprinkle with 2 tbsp (20g) crushed hazelnuts and 1 tsp (4g) sparkling sugar.
  9. Bake the pastries. Slide into the oven for 18 minutes until the pastry is puffed and golden brown.
  10. Cool slightly. Let them rest on the tray for 5 minutes. Listen for the sizzle of the cooling sugar.