You don’t have to make these in the croissant-like shape; for an easier ride, roll out the dough into a large rectangle, spread with the filling, then roll into a log, cut into 12 slices and bake.
Ingredients
FOR THE BASE DOUGH:
350g plain flour
200g butter
200g sour cream
1tbsp vanilla essence
1 lemon, zest
1 egg, yolk only
FOR THE FILLING:
500g chocolate and hazelnut spread, such as Nutella
75g ground hazelnuts
1tsp ground cinnamon
TO DRIZZLE
3tbsp honey or maple syrup
METHOD
Step 1
Place all the ingredients for the base dough in an electric mixer fitted with a paddle attachment and mix until a smooth ball of dough has formed. Wrap and chill for 30 minutes.
Step 2
Divide the dough into two and roll each part between two sheets of baking paper into a rectangle as thin as you can, then place on a tray in the fridge and chill for 15-20 minutes.
Step 3
Peel off the top layer of paper and spread the hazelnut spread all over the pastry, then sprinkle with the nuts and cinnamon.
Step 4
Heat the oven to 200°C/fan oven 180°C/mark 6. Cut each sheet into 6 long triangles. Roll each triangle tightly from the shortest side to the tip to create a croissant-like shape. Place on a baking tray lined with baking paper.
Step 5
Bake for 15-18 minutes or until golden all over, then drizzle with the honey or maple syrup before serving.
Written by Sarit Packer & Itamar Srulovich
This article originally appeared on House & Garden UK
