Flaky shop-bought puff pastry is filled with chocolate-hazelnut spread and raspberry jam in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple and delicious.
1 (500g) packet puff pastry
6 tablespoons chocolate hazelnut spread
3 tablespoons raspberry jam
1 egg, beaten
4 tablespoons icing sugar for dusting, optional
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Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of pastry out to about 40cm long, and cut strips into thirds.
Spread some of the hazelnut spread onto one half of each rectangle to within 1cm of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut slits across the top of each pastry, and place them on baking trays, spacing 5cm apart.
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with icing sugar when cooled if desired.