Nutella Puff Pastry Star

By -
Nutella and puff pastry..yup..I don´t blame you if you feel a bit week in the knees! If that weren´t enough, it requires 2 ingredients, ok 3 if you count the egg wash, and it is easy to make. You smother  sheets of puff pastry with Nutella, in layers, then slice it, twist it, egg-wash it and bake it. Simple and delicious, only thing missing, a dusting of icing and a cup of coffee !







3 sheets Puff Pastry, thawed
Nutella**
1 egg, beaten
Icing Sugar, for dusting


Preheat oven to 200C/ 380-390F


Line a baking tray with a sheet of baking paper.
Place 1 sheet of pastry on the baking paper.
Spread Nutella all over the pastry, a nice thin layer.
Place another puff pastry sheet on top,  and spread more nutella over the pastry.
Cover with the last sheet of puff pastry.

 Now place a drinking glass in the centre of the pastry, don't press it down, you don't want to cut the pastry, just mark it.
Now cut out from the glass to the edges, making sure you cut through to the puff pastry sheets. 
Divide the puff pastry into quarters – start cutting from the marked circle (remember to leave the center intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts..

Remove the glass.
Now take each strip and gently twirl/twist them, in any way you like, all to the same side, or alternate, then press the ends down a little.
Brush all over with beaten egg. 
Bake for 20-23 minutes or until browned and puffed.
Dust with icing sugar, and enjoy.

 **HEAT Nutella jar in a bowl of hot water/ or in the microwave before you start applying it on the puff pastry. It will spread much easier, and you will not damage each layer! 
*** two layers of puff pastry work well also
** the puff pastry I buy here, is already cut round

Comments

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe, ...
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be...
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...
Read more