John Myers
Ingredients for 1 servings:
- 2 packs of puff pastry, from the refrigerated section, approx. 270 g per pack
- 200 g hazelnuts, chopped
- 100 ml whipped cream
- 4 tsp cocoa powder
- Powdered sugar, for sprinkling
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Unwrap a package of puff pastry and spread it out. Mix the hazelnuts with the cocoa and cream to form a pasty mixture. Spread the hazelnut mixture evenly over the puff pastry. Unwrap the second sheet of puff pastry and place it on top. Now cut the puff pastry into equal strips, approximately 30 cm long and 4 cm thick. Twist the strips together by holding the top end and tightly twisting the bottom end. Twist the strips very tightly, as they will expand during baking. If the strips are not twisted tightly enough, the plait will break later. Place the twisted strips on a baking tray lined with baking paper and bake at approximately 180°C for approximately 20 minutes, until they have risen nicely and are golden yellow. Remove the plaits from the oven, let them cool slightly, and sprinkle with powdered sugar if desired.
Facebook Comments