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Filled puff pastry cakes with Toffifee and nut-nougat cream

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Ingredients for 1 servings:

  • 2 packs of puff pastry, fresh, from the refrigerated section
  • 5 tbsp hazelnut spread
  • 1 pack of confectionery (Toffifee)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Roll out the first sheet of puff pastry. Using a spoon, place 9 dollops of hazelnut spread onto the dough. Place a Toffifee, smooth side down, onto each Nutella dollop. Roll out the second sheet of puff pastry and cover the dough with the Toffifees. Using a glass, cut out round cakes around the dollops. Place them on a baking sheet lined with baking paper and bake in the oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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