John Myers
Ingredients for 1 servings:
- 375 g puff pastry (frozen)
- 8 tbsp Nutella or similar hazelnut spread
- 50 g hazelnuts, roasted and chopped
- 25 g sugar
- Flour for the work surface
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Right from the start, you should preheat the oven to 220°C. Then, roll out the puff pastry on a floured surface into a rectangle (approximately 40 cm x 25 cm). Spread the hazelnut spread on top. This works best if it’s not rock-hard (which is why I always place the jar in the oven for a short time while it’s still preheating, and then I get a spreadable spread). Sprinkle the hazelnuts on top. Then roll the dough up from the long side, rolling it in about the same amount on both sides. Brush the two rolls in the middle with water so they stick together later. Now, using a sharp knife, cut thin slices and place them on a baking sheet lined with baking paper. Flatten slightly and sprinkle generously with sugar. Place the baking sheet in the oven for about 10-15 minutes, until the puff pastry slices are golden brown (it’s best to check them frequently). The pretzels can be eaten cold, but they also taste delicious warm. Tip: To make them even more chocolatey, you can cover half of the pretzels with melted chocolate.
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