Saturday, 5 November 2016
Speedy Choco Nut Rolls
Ingredients were -
Half a pack of puff pastry
Tablespoon of Nutella, warmed
Heaped tablespoon of macadamia nuts, roughly chopped (hazelnuts could be used instead)
On a floured silicone sheet, we rolled out the puff pastry to approximately 25cm by 20cm.
The chopped nuts were sprinkled over.
Finally, using the silicone sheet to assist, the pastry sheet was rolled (from the long edge) into a long
This roll was then sliced into 8 pieces and these were placed on a non-stick baking sheet, cut side down.
The baking sheet was put in a pre-heated oven (175ºC fan) and baked for 12-17mins (check for browning and ensure pastry is cooked)
We allowed the rolls to rest on the baking sheet for about 5 minutes once out of the over. They were then removed to a cooling rack to completely cool.
A tasty and speedy treat... which won't last long but if you need to store them, make sure they're in an airtight container.