Choc-Hazelnut Puff Pastry Rolls

Episode 127 - Choc-Hazelnut Puff Pastry Rolls


  • 2 tbsp Choc-Hazelnut spread
  • 40g Icing Sugar
  • 1 Sheet Puff Pastry (thawed)
  • 1 Egg (lightly beaten)
  • Icing Sugar (extra)


  1. Preheat the oven to 200°C.
  2. Combine the choc-hazelnut spread and icing sugar in a small bowl and roll into a 10cm long roll.
  3. Wrap the roll in plastic wrap and twist the ends to enclose.
  4. Refrigerate for 30 minutes. When firm, cut the roll into four even pieces.
  5. Roll each of the pieces in extra icing sugar.
  6. Cut the sheet of puff pastry into four squares.
  7. Place a piece of the choc-hazelnut mixture roll onto each square of pastry and roll up to enclose.
  8. Pinch the ends; brush lightly with egg.
  9. Bake for 15 minutes, or until pastry is golden.
  10. Cool slightly & dust with icing sugar.