This ridiculously easy recipe is the perfect way to impress breakfasting guests - or, it makes a fantastic Sunday morning breakfast in bed, warm from the oven.
- 500g puff pastry (or 2 sheets)
- 8 good tbsp. hazelnut chocolate spread
- 4 tbsp. raspberry jam
- 1 egg
- Icing sugar to dust
Preheat the oven to 200C. Unroll the sheets, cut each into thirds, then roll each third out so that they're around 40cm long, then cut those strips into thirds. All in all you should have 18 strips.
Spread hazelnut spread over half of each rectangle, leaving a bit of a border. Spread with raspberry jam. Brush the edges with egg, press to to seal, then continue with the rest of the pastry until you've used all of the ingredients up. Use a sharp knife to make slits in the top of the pastry. Brush with the rest of the egg.
Bake for 18 minutes or until golden and risen, then sprinkle evenly with icing sugar before serving.