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Pastry

Hazelnut Sticky Sweet Pastries

Name: Hazelnut Sticky Sweet Pastries
Prep time: 2 h 20 min
Cook time: 30 min
Yield: 6
Ingredients: Flaky Puff Pastry; 250g plain flour; 250g butter (only slightly cold, 8-10°C ideally); ¾ tsp salt; 110ml very cold water; Hazelnut Spread; 1 cup hazelnuts (roasted and skins removed); 340g milk chocolate (chopped and melted); 2 tbsp vegetable oil (e.g. canola); 3 tbsp Chelsea Icing Sugar; 1 tbsp cocoa powder; ½ tsp vanilla essence; ¾ tsp salt; Honey Glaze; ¼ cup unsalted butter; ½ cup Chelsea Soft Brown Sugar; 1 tbsp honey; ¼ tsp salt; 1 -2 tbsp milk; To decorate/assemble; 1 cup whole hazelnuts (lightly crushed in a mortar & pestle); 10 dried apricots

Preparation

2 hours 20 mins

Bake

30 mins

Difficulty

Moderate

Servings

Recipe by Hannah. Episode 8.

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Ingredients
Method

Ingredients

Flaky Puff Pastry

250g plain flour
250g butter (only slightly cold, 8-10°C ideally)
¾ tsp salt
110ml very cold water

Hazelnut Spread

1 cup hazelnuts (roasted and skins removed)
340g milk chocolate (chopped and melted)
2 tbsp vegetable oil (e.g. canola)
3 tbsp Chelsea Icing Sugar
1 tbsp cocoa powder
½ tsp vanilla essence
¾ tsp salt

Honey Glaze

¼ cup unsalted butter
½ cup Chelsea Soft Brown Sugar
1 tbsp honey
¼ tsp salt
1 -2 tbsp milk

To decorate/assemble

1 cup whole hazelnuts (lightly crushed in a mortar & pestle)
10 dried apricots

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat oven to 200°C. Flaky Puff Pastry

Cut butter into about 12 cubes. Put the flour and butter into a deep bowl. Cut with a flat scraper (pastry cutter) until the butter is crumbly with big bits of butter and smaller bits. Make sure all loose flour is incorporated. Add small amounts of the ice cold water and continue to mix/cut through with the pastry cutter. When it's ready it will be a shaggy mess and just starting to come together. Check below for no loose flour.

Squish into the bottom of the bowl then tip and gather into a ball on the bench.

1st roll- no flour added and roll gently out to A4 size. Fold with double book fold. Turn and repeat. Wrap pastry in clingwrap and put into fridge. Repeat the above process every 20 minutes, for 3 times.

Chill before finally rolling dough out to approx. 35cm x 25cm.

Hazelnut Spread : In a food processor grind the hazelnuts until they form a paste. Add oil, Chelsea Icing Sugar, cocoa, vanilla and process again until very smooth. Add the melted chocolate and blend well. Strain to remove any big lumps.

Set aside to cool; it will thicken as it cools.

Honey Glaze : Combine the butter, Chelsea Soft Brown Sugar, honey, and salt in a small saucepan over medium heat. Whisk together until the sugar is completely dissolved. Stir for another minute or two and then remove from the heat. If too thick add a little milk to bring together. Glaze a deep baking dish with a little butter then lay half of the sticky syrup in the bottom. Sprinkle a layer of crushed hazelnuts on to syrup set aside to cool.

How to assemble: Lightly dust work surface with flour and lay rolled out pastry on to it. Spread about 3 tablespoons of hazelnut spread onto the pastry- right to the edges. Starting with the long end closest to you, roll up the pastry like rolling a sleeping bag, finishing the roll with the seam-side down. Cut into even slices about 2 cm wide and place in baking dish on top of syrup and hazelnuts. Bake until the sticky pastries are golden to dark brown on top and firm to the touch (about 30 minutes).

Remove from the oven and let cool for 5 to 7 minutes. Lay a serving platter on top of the baking dish and flip the dish so pastries fall out and nuts are now at the top. Warm the remaining sticky glaze over a low heat until pourable and drizzle over top. Sprinkle with a few more chopped nuts and thinly chopped apricots.