Ingredients
400 g puff pastry
80 g Nutella/Caotina Chocolate spread
200 g Raspberry
1 egg
10g brown sugar
Method
Take a baking tray and layout puff pastry sheet on a baking paper. Then rub chocolate in the middle of the whole pastry sheet from top to bottom.
Then place raspberry in rows down the centre. Slice pastry on both sides and weave one on top of other.
Beat egg and rub egg wash, sprinkle brown sugar on top and bake at 180°C for 30 minutes or till golden brown. Take out of oven cool on rack and slice before eating.
Remember don't panic, if you don't have the stuff its ok to add less chocolate spread, raspberries or sugar! I didn't have enough of raspberries, nor chocolate spread. Just added what I had without weighing even the sugar just sprinkled on top.
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