Butter, for greasing
5 tbsp chocolate hazelnut spread
1 x 320g sheet of puff pastry, thawed if frozen
Icing sugar, for dusting
- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease a baking tray with butter.
- Spread the chocolate hazelnut spread over the sheet of puff pastry. Roll up the pastry and slice into 16 pieces about 2cm thick.
- Place on the prepared oven tray and bake for 20 minutes or until golden and puffed.
- Remove from oven and allow to cool. Once cooled, dust with icing sugar and serve.
194kcals, 7.4g fat (3.8g saturated), 26.5g carbs, 13.6g sugars, 4.6g protein, 3g fibre, 0.382g sodium
MAKE IT YOURS
For added texture and flavour, sprinkle chopped nuts or sliced strawberries over the chocolate spread before rolling up the pinwheels.