Pets-de-sœur — hazelnut pastry spirals
Puff pastry spirals filled with hazelnut spread and toasted hazelnuts.
Active time10 min
Cooking18 min
Total2 hResting : 1 h 30 min
Add to my week
Loading your week…
Ingredients
- 75 ml chopped toasted hazelnuts
- 75 ml hazelnut spread
- 200 g thawed all-butter puff pastry
Preparation
Roll the pastry between sheets of baking paper to 3 mm thick. Spread with hazelnut spread and scatter over the nuts. Roll up to enclose the filling. Put the roll on a tray and freeze for about 60 min, until partly frozen and easy to slice.
75 ml chopped toasted hazelnuts75 ml hazelnut spread200 g thawed all-butter puff pastry- rolling pin
- baking paper
- baking tray
- spatula
Preheat the oven to 190 °C. Cut the roll into even slices and place them in muffin moulds lined with baking paper cases. Bake for about 18 min, until golden. Cool for 2 min, remove from the moulds and cool on a rack for about 20 min.
- knife
- chopping board
- muffin moulds
- paper liners
- oven
- wire rack
Allergens
- Gluten
- Milk
- Tree nuts