By now you should be fully aware of my steamy love affair with brunching.
On my quest to find the ultimate brunch time snack, I happen to have stumbled upon a recipe for a mini pain au chocolat slash buttery croissant stuffed with the holy grail of all breakfast condiments, Nutella.
After a little nip and tuck, I think i've got them just about spot on.
Serve them up on a Sunday afternoon with tea and finger sandwiches or grab a cuddle buddy and dive under the duvets with a plateful on a particularly naughty Saturday morning. No matter how you serve them, these decadent little beauties are sure to win you a bucket full of brownie points.
You know what I do with spare brownie points? I bake brownies. Then I eat them.
You'll need a total of three ingredients and twenty minutes to whip up a batch, so whack the oven up to 160C and get that booty into action. You've got yourself some serious eatin' to do, after all. To make around eighteen twirls, you'll need:
A few large scoops of Nutella (make sure it's at room temperature)
One sheet of ready-rolled puff pastry
One egg, beaten
Roll out your puff pastry on a chopping board and cut it into three long strips.
Then, cut your strips into nine mini rectangles.
Dollop a generous amount of Nutella on each rectangle and spread it out evenly.
When that's done, chop your rectangles diagonally into two long triangles.
Lightly press the point to the pastry and repeat with the rest of your twirls.
Pop them in the oven for around 15 minutes, keeping a beady little eye on them throughout. When they're done, they should look a little bit like this.
And don't you dare leave them to cool.
In fact, if you find yourself without a burnt tongue at the end of your feast, consider it a failure on your part issued by none other than myself.
Baby Nutalla Croissant Twirls? Delicious.
Baby Nutalla Croissant Twirls hot from the oven oozing molten Nutella? Priceless.
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