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Print Recipe
Puffs with Nutella from the Finished Dough Recipe
A very simple and quick dessert with just two ingredients. Puff pastry can be used both yeast and yeast-free, which you like best. A variety of molding puffs looks very interesting on the table. And the taste is beyond praise.
Cook Time 45 minutes
Servings
Ingredients
  • 500 gram Puff pastry one pack of any puff pastry - you can yeast, you can yeast-free
  • 150 gram Nutella any chocolate-nut paste will do
  • 1 piece Chicken egg for greasing puffs
Cook Time 45 minutes
Servings
Ingredients
  • 500 gram Puff pastry one pack of any puff pastry - you can yeast, you can yeast-free
  • 150 gram Nutella any chocolate-nut paste will do
  • 1 piece Chicken egg for greasing puffs
Instructions
  1. If you use the finished dough, it must first be thawed at room temperature. Cut a square from the dough and roll it out a little, lightly sprinkled with flour.
    If you use the finished dough, it must first be thawed at room temperature. Cut a square from the dough and roll it out a little, lightly sprinkled with flour.
  2. On half of the dough spread not very thick layer of chocolate-nut paste. Like a sandwich. Leave a little space at the edges.
    On half of the dough spread not very thick layer of chocolate-nut paste. Like a sandwich. Leave a little space at the edges.
  3. Cover the smeared part with the other side of the dough, it turns out we fold it like a book. And press.
    Cover the smeared part with the other side of the dough, it turns out we fold it like a book. And press.
  4. Cut our "book" into thin strips of 1 cm.
    Cut our "book" into thin strips of 1 cm.
  5. Each strip is twisted into spirals.
    Each strip is twisted into spirals.
  6. And each spiral is twisted into round beautiful puffs.
    And each spiral is twisted into round beautiful puffs.
  7. Next, cut from the same puff pastry rectangle and smear it whole nut-chocolate paste, leaving each edge of 0.5 cm.
    Next, cut from the same puff pastry rectangle and smear it whole nut-chocolate paste, leaving each edge of 0.5 cm.
  8. We begin to twist the dough simultaneously on each side towards each other, like a roll.
    We begin to twist the dough simultaneously on each side towards each other, like a roll.
  9. When both twisted sides meet, cut the dough into pieces 1-2 cm wide and form the ears.
    When both twisted sides meet, cut the dough into pieces 1-2 cm wide and form the ears.
  10. The last remaining piece of puff pastry is divided into equal squares.
    The last remaining piece of puff pastry is divided into equal squares.
  11. Spread each square with paste, leaving a small gap at the edges and roll.
    Spread each square with paste, leaving a small gap at the edges and roll.
  12. Cut each roll in half lengthwise and unfold the halves cut upwards. Let's form a pigtail and pinch the edges properly.
    Cut each roll in half lengthwise and unfold the halves cut upwards. Let's form a pigtail and pinch the edges properly.
  13. On a baking sheet lined with parchment, lay out our puffs, grease them with beaten egg for a beautiful color and send them to a preheated 180C oven for 25-30 minutes. be Sure to look at your oven, puffs can be prepared faster.
    On a baking sheet lined with parchment, lay out our puffs, grease them with beaten egg for a beautiful color and send them to a preheated 180C oven for 25-30 minutes. be Sure to look at your oven, puffs can be prepared faster.
  14. Here are such ruddy and beautiful puffs turned out. But most importantly, they are also delicious.I really hope you enjoy this recipe. Children from such puffs are always delighted.
    Here are such ruddy and beautiful puffs turned out. But most importantly, they are also delicious.I really hope you enjoy this recipe. Children from such puffs are always delighted.

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