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.
Amount per serving | |
---|---|
Calories | 280 |
Total Fat | 17g |
Saturated Fat | 8g |
Cholesterol | 25mg |
Sodium | 180mg |
Total Carbohydrate | 29g |
Dietary Fiber | 2g |
Sugars | 11g |
Protein | 5g |