Chocolate-Hazelnut Snowflake Recipe

Chocolate-Hazelnut Snowflake

This stunning sweet is quite simple even though it looks intricately braided.

Serves: 10Prep: 25 minutesCook: 20 minutesTotal: 45 minutesDifficulty: Medium


Serves: 10

Ingredients

  • Flour
  • 2 sheets puff pastry, thawed according to pkg. instructions and kept cool
  • 1⁄2 cup chocolate-hazelnut spread, room temperature
  • 1 egg
  • 1 tsp. water
  • Confectioners’ sugar

Directions

  • Preheat oven to 400°F; line cookie sheet with parchment paper.
  • Lightly dust work surface and rolling pin with flour. Roll 1 puff pastry into 12x12-inch square. Using round cake pan or dinner plate as guide, cut out 10-inch circle. Repeat with other puff pastry. If puff pastry begins to feel soft or difficult to handle, chill few minutes until firm.
  • Place one puff pastry circle on prepared cookie sheet. Spread evenly with chocolate-hazelnut spread, leaving -inch border around edge. Place second puff pastry circle overtop and press down lightly.
  • In center of top puff pastry, score (but do not cut all the way through) 3-inch-diameter circle. Leaving center circle untouched, cut both layers puff pastry into four sections. Halve each section twice to create a total of 16 sections.
  • Pick up two adjoining sections and twist them away from each other three times. Repeat with remaining sections to create snowflake design.
  • In small bowl, beat egg with water, then brush over puff pastry.
  • Bake until puffed and golden brown, 20–22 minutes. Cool on wire rack at least 5 minutes.
  • Carefully transfer snowflake to serving dish, dust with confectioners’ sugar, then serve. Store leftovers in an airtight container.

Serves: 10

Ingredients

  • Flour
  • 2 sheets puff pastry, thawed according to pkg. instructions and kept cool
  • 1⁄2 cup chocolate-hazelnut spread, room temperature
  • 1 egg
  • 1 tsp. water
  • Confectioners’ sugar

Directions

  • Preheat oven to 400°F; line cookie sheet with parchment paper.
  • Lightly dust work surface and rolling pin with flour. Roll 1 puff pastry into 12x12-inch square. Using round cake pan or dinner plate as guide, cut out 10-inch circle. Repeat with other puff pastry. If puff pastry begins to feel soft or difficult to handle, chill few minutes until firm.
  • Place one puff pastry circle on prepared cookie sheet. Spread evenly with chocolate-hazelnut spread, leaving -inch border around edge. Place second puff pastry circle overtop and press down lightly.
  • In center of top puff pastry, score (but do not cut all the way through) 3-inch-diameter circle. Leaving center circle untouched, cut both layers puff pastry into four sections. Halve each section twice to create a total of 16 sections.
  • Pick up two adjoining sections and twist them away from each other three times. Repeat with remaining sections to create snowflake design.
  • In small bowl, beat egg with water, then brush over puff pastry.
  • Bake until puffed and golden brown, 20–22 minutes. Cool on wire rack at least 5 minutes.
  • Carefully transfer snowflake to serving dish, dust with confectioners’ sugar, then serve. Store leftovers in an airtight container.
Nutrition Information
Amount per serving
Calories280
Total Fat17g
Saturated Fat8g
Cholesterol25mg
Sodium180mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars11g
Protein5g