West Berkshire Lifestyle Nov - Dec 2022

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