EASY PUFF PASTRY SNOWFLAKE
Transform four simple ingredients into a festive dessert recipe for an Easy Puff Pastry Snowflake filled with chocolate or jam.
Provided by Kelly Senyei
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, lightly roll each sheet to seal together any perforations.
- Cut each sheet of puff pastry into a 9-inch circle. (The easiest way to do this is to trace around a large bowl.) Place one of the circles on the lined baking sheet.
- Spread the Nutella in the center of the puff pastry circle on the baking sheet, leaving a 1/2-inch border around the edges of the circle.
- Place the second puff pastry circle atop the Nutella, pressing the two pieces of puff pastry together lightly to seal them together.
- Place a 2- or 3-inch glass or bowl in the center of the circle. Using a sharp knife or pizza wheel, cut from the edge of the glass outward to make 16 wedges around the circle.
- Remove the glass then brush the pastry all over with the egg wash.
- Twist two of the wedges in toward each other then pinch them together to seal them shut. Repeat the twisting and sealing process with the remaining wedges to form 8 points to the snowflake.
- Sprinkle the sanding sugar (optional) all over the top of the snowflake then bake it until the pastry is golden brown and puffed, 20 to 25 minutes.
- Remove the pastry snowflake from the oven and set it aside to cool slightly before dusting it with confectioners' sugar and serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 13 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
PULL-APART PUFF PASTRY SNOWFLAKE RECIPE BY TASTY
Flaky, buttery puff pastry is layered with a perfect blend of spices and rich brown sugar, then wrapped in a beautiful snowflake shape!
Provided by Aleya Zenieris
Categories Desserts
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
- Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
- Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
- Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
- Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
- Brush the snowflake with the beaten egg, covering completely.
- Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40-45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
- Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 761 calories, Carbohydrate 73 grams, Fat 48 grams, Fiber 2 grams, Protein 10 grams, Sugar 18 grams
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- Preheat oven to 400°F. One at a time, unfold thawed puff pastry sheets onto a lightly floured surface. Gently roll with a rolling pin to smooth creases. Place a 9-inch round plate over one sheet; cut around plate with paring knife or rotary cutter; repeat with remaining puff pastry sheet. Discard scraps. Transfer one round to baking sheet lined with parchment paper.
- Place jam in a small bowl; microwave 30 to 45 seconds on 50% power or until warm enough to spread. Stir in lemon zest. Spread over pastry on baking sheet, leaving a 1/2-inch border around the edge. Place second pastry round on top. Gently press edges to seal.
- Place a 1-1/2 to 2-inch round drinking glass or biscuit cutter in center of pastry. Do not press down. Using a knife, make 16 evenly spaced cuts from the glass or cutter to the edge of pastry, forming a starburst shape. Remove drinking glass or cutter from center. Grasp two strips and twist outward (opposite each other) three times. Repeat with remaining strips. Cut a slit in the end of each strip, about 1/2-inch in from the end.
- Bake 20 to 30 minutes or until golden brown. Cool on wire rack. Dust with powdered sugar before serving.
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