17.3 oz puff pastry (490 g), 2 sheets, thawed if frozen
½ cup chocolate hazelnut spread (150 g)
1 egg, beaten
Nutrition Info
Calories 374
Fat 25g
Carbs 32g
Fiber 1g
Sugar 6g
Protein 5g
How to Make It
1. Step
Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
2. Step
Cut the pastry sheets into 9 squares.
3. Step
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
4. Step
Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
5. Step
Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
6. Step
Transfer the braids to the prepared baking sheet and brush with egg wash.
