North Hampshire Lifestyle Nov - Dec 2022
And just like that - Christmas is here! This special Nov/Dec edition celebrates the best of the festive season, with great gift ideas, fabulous pudding recipes, a guide to getting ready for guests and a whole host of other features to enjoy. Don’t forget to enter our competitions - this edition we really have a Christmas bonanza!
And just like that - Christmas is here! This special Nov/Dec edition celebrates the best of the festive season, with great gift ideas, fabulous pudding recipes, a guide to getting ready for guests and a whole host of other features to enjoy. Don’t forget to enter our competitions - this edition we really have a Christmas bonanza!
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CHOCOLATE &<br />
HAZELNUT<br />
SNOWFLAKE<br />
Preparation<br />
time: 25<br />
minutes +<br />
chilling<br />
Cooking time: 35<br />
minutes<br />
Serves: 8<br />
INGREDIENTS<br />
2 x 320g packs Jus-Rol Puff Pastry<br />
Sheet<br />
100g hazelnut chocolate spread<br />
50g chopped roasted hazelnuts<br />
1 British Blacktail Free Range Medium<br />
Egg, lightly beaten<br />
Icing sugar, for dusting<br />
METHOD<br />
Unroll both of the pastry sheets and<br />
cut a 20-22cm circle from each (save<br />
the offcuts to make tarts, cheese twists<br />
or palmiers). Put one pastry circle on a<br />
sheet of baking parchment and cover<br />
one side evenly with hazelnut chocolate<br />
spread. Sprinkle over ½ the hazelnuts,<br />
leaving a 1cm border around the edge.<br />
Put the second pastry circle on top,<br />
pressing<br />
lightly around<br />
the border to seal.<br />
Put the lid of a small jar (about<br />
4-5cm in diameter) in the centre of<br />
the pastry (so you don’t cut through it),<br />
then use a sharp knife to cut the pastry<br />
into quarters (excluding the central<br />
circle). Cut down the centre of each<br />
quarter and then repeat. You should have<br />
16 equal strips of pastry attached to the<br />
centre.<br />
Take 2 strips next to each other and twist<br />
them away from each other 3 times.<br />
Press the ends together in a point, to<br />
seal. Repeat all the way around the<br />
circle – you should now have 8 snowflake<br />
‘arms’. Slide the snowflake, on its<br />
parchment,<br />
onto a baking<br />
sheet; chill for<br />
30 minutes. 4<br />
Preheat the oven<br />
to 200ºC, gas<br />
mark 6.<br />
Lightly brush the<br />
egg all over the top of<br />
the snowflake. Bake for 30-35<br />
minutes until golden and puffed up. Allow<br />
to cool, then dust with icing sugar and<br />
sprinkle over the remaining hazelnuts to<br />
serve.<br />
COOK’S TIP<br />
If at any point while making the<br />
snowflake the pastry becomes<br />
soft or difficult to work with, put<br />
it in the fridge for 15 minutes to<br />
cool and firm up.<br />
20 | www.minervamagazines.co.uk