Vickys Nutella Twists, Gluten, Dairy, Egg & Soy-Free.
You can have Vickys Nutella Twists, Gluten, Dairy, Egg & Soy-Free using 2 ingredients and 8 steps. Here is how you cook that.
Ingredients of Vickys Nutella Twists, Gluten, Dairy, Egg & Soy-Free
- It's 450 grams of Vickys Puff Pastry (whole recipe, premade), recipe link below.
- It's 6 tbsp of (heaped) Vickys Homemade Nutella, recipe link below.
Vickys Nutella Twists, Gluten, Dairy, Egg & Soy-Free step by step
- Preheat the oven to gas 6 / 200C / 400°F.
- Line your work surface with parchment paper and roll out the pastry to a large rectangle around 3mm thick, trimming the edges https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free.
- Spread with the nutella so the pastry is evenly covered almost up to the edges https://cookpad.com/us/recipes/367890-vickys-homemade-nutella-no-nut-chocolate-spread.
- Fold the pastry sheet in half sandwiching the nutella inside. Be careful here as gf pastry can be a bit temperamental and can break much more easily that a gluten containing pastry.
- Cut into 1 inch thick strips from the open end towards the fold.
- Holding each end, gently twist each strip twice turning your hands in opposite directions - my pics here show the twists made with half as much pastry but for nicer, longer twists I recommend using the whole of my puff pastry recipe - I was using up leftovers.
- Place the twists onto the baking tray and bake for 15 - 20 minutes or until golden and puffed.
- Sprinkle some cinnamon sugar over then let cool a bit before serving.