I love pastries and the scent of a freshly baked danish or croissant almost brings me to my knees. This much beloved flour concoction stems from the ancient Middle East and from there its popularity spread to medieval Europe when Crusaders brought them back to their native countries. The puff and choux pastries commonly available today were developed by the French and Italian Renaissance chefs. Meanwhile the mouth watering brioches, cream puffs and eclairs that most of us, or at least I, love to ogle were developed by 17th and 18th century European chefs.*
This particular recipe uses puff pastry and you can either make the pastry from scratch, or use the ready rolled 21st century variety available from most grocery stores. I’m modern, so I like the 21st century variety, hehe. Whichever way you choose, this is a delicious treat, particularly served warm with a hot cup of coffee or hot chocolate.
10 sheets ready rolled butter puff pastry
Chocolate hazelnut spread
1/2 cup melted butter
1/2 cup crushed peanuts
1/2 cup milk
- Brush a sheet of pastry with the melted butter.
- Spread a layer of the chocolate hazelnut spread.
- Sprinkle some crushed peanuts over the chocolate.
- With a sharp knife, cut the pastry into 4 strips lengthwise.
- Taking a strip of pastry, fold it over so that the chocolate mixture is covered.
- Wound the pastry clockwise to resemble a snail shape. Place onto a cookie sheet covered with baking paper.
- Continue with the remaining pastry, chocolate and crushed nuts until finished.
- Whisk the milk and egg together.
- Brush the pastry with the milk and egg mixture.
- Bake the pastry in a preheated oven (170 degrees celsius) until the pastry is golden brown.