I have some left over puff pastry in the freezer from the last time I made sausage rolls for a picnic. I didn't relish doing sausage rolls again, so thought I'd look for some quick and fast recipe. Since I have 1.5 bottles of Nutella in the pantry, et voila, this is perfect!
I can't stand the way the chef pronounces "Nutella" as "Neu-tella" but hey, whatever floats her boat, right, especially if she's trying very hard to be faithful to her Italian (Brooklyn?) heritage.
Here's another recipe that uses chocolate buttons (which I also have lurking around in my pantry) instead of Nutella, and bakes it at much lower, only 350 deg F (180 deg C) but for 20 to 25 minutes. I guess it takes longer to melt the buttons than the Nutella, which is already kinda liquid.
http://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe/
http://www.gimmesomeoven.com/3-ingredient-nutella-croissants-recipe/
Basic recipe is as follows:
1) 1 sheet of pastry, rolled out another another inch on all sides. Cut into 8 rectangles, then cut each rectangle diagonally to make 16 triangles.
2) Try to make the triangle equilateral by stretching out the dough. Then starting from the longest side, put 1 tsp of Nutella or 1 tsp of buttons. Brush egg wash on the sides and then roll towards the other end (watch the video), making sure to tuck in the filling so it doesn't spill out. Then like a croissant, turn in the ends towards the centre.
3) Place on baking sheet with parchment or baking paper, then brush the tops of each croissant with egg wash (1 beaten egg with dash of milk).
4) Bake away and serve dusted with powered sugar if using.
No comments:
Post a Comment