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Nutella Pastry Puffs - Puff Pastry With Nutella Filling - German



Preheat oven to 400F.
Lightly flour a board or counter top and lightly roll out the thawed pastry dough to about half its original thickness.
Cut into six pieces as follows - (I used Pepperidge Farm's frozen puff pastry (US$ 4.99 in 2009) which came as two sheets folded in thirds (like a letter).
One of the thirds can be broken off and cut in half to form two pastries, while the other two thirds is cut perpendicular to the fold into four sections.
That makes the pieces form a good sized rectangle of about 3 inches by 4 inches when folded and baked).
On one half of the pastry piece, spread about 1 tablespoon Nutella or other chocolate spread, leaving a small edge on all sides.
Sprinkle 2 teaspoons hazelnuts over the Nutella, if you wish.
Add 1 tablespoon of water to an egg in a separate bowl and whisk until well blended.
Brush the egg wash on the empty edges, then fold the second half of the pastry sheet over the Nutella side and use your fingers or fork prongs to pinch closed.
Brush the tops with the egg wash and sprinkle granulated sugar on top.
Make two slits with a sharp knife through the top layer of pastry.
Place on a cookie sheet.
You may also line the sheet with parchment paper, if you wish.
Bake for about 20 minutes, or until golden brown and puffed.
Serve warm.