Sometimes we have left-over Nutella at home. I have to admit that this doesn't happen very often, because everytime we DO have a newly opened glass of the chocolate cream, it magically vanishes within 2 or 3 days. I just don't know how that happens! :D
So anytime we have some Nutella AND a storebought flaky pastry in our kitchen, I am exited to make something that gives me the perfect excuse NOT to eat Nutella out of the jar.
I am using storebought flaky pastry because:
1) it is time-saving
2) in my opinion making flaky pastry at home requires too much work and time (and skills that I don't have (yet) and I dont know if there is a difference in the taste, and
3) I hate knowing how much butter something contains that I am eating! It is so much easier to eat something if you don't know it, right?
First you roll out the dough and roll it a bit further so it's even thinner than it was before.
Cut the pastry in the form you want - I usually cut them in triangles, like in the picture.
Well, here comes the difficult part: Picking out the right amount of Nutella. I tend to put too much on it (I think there can't be enough Nutella in or on something), but in this case too much is not a good idea because during the baking process it will pop out of the croissant and the whole thing will become brown and messy.
So try to behave yourself and save the rest of the Nutella for eating out of the jar! ;)
Once you put on the Nutella on the broader part of the pastry triangle, you start rolling it until the end of the triangle.
It should look like this:
Take an eggyolk, scramble it and brush it on the rolled croissants.
Put them into the preheated oven (180 C) for about 25-30 minutes - please be very careful and don't let them get too dark - the best would be to have an eye on them after 10, 15 minutes and see for yourself how long they should remain inside.
They should look like these:
And then?? Enjoy! :)
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