Pull Apart Puff Pastry Snowflake Recipe By Tasty

EASY PUFF PASTRY SNOWFLAKE

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.
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PUFF PASTRY SNOWFLAKES

Steps:

• Put a large piece of parchment paper on a work surface and sprinkle with 2 tablespoons of the vanilla sugar. Lay the puff pastry on top, sprinkle with 2 more tablespoons vanilla sugar and roll out into a 12-inch square. Trim the edges to make an even square, then cut the pastry into four 3-inch-wide strips.
• Lightly beat the egg and water in a small bowl. Brush the egg wash lengthwise down the center of 3 of the pastry strips. Stack the 3 strips neatly on top of each other; top with the remaining pastry strip. Place the rolling pin lengthwise down the center of the pastry stack and press gently to adhere the layers in the center; the edges should remain separated. Cut the stack crosswise into 1/2-by-3-inch strips. (If the pastry is too soft to cut, transfer to a baking sheet and refrigerate until firm, about 15 minutes.)
• Line 2 baking sheets with parchment paper. Pinch the center of each strip, then twist the pastry twice at the pinch point. Arrange 1 inch apart on the prepared baking sheets. Fan out the edges of the pastry. Lightly brush with the egg wash, then sprinkle with the remaining 2 tablespoons vanilla sugar. Refrigerate until firm, about 20 minutes.
• Position racks in the middle and lower thirds of the oven; preheat to 375 degrees F. Bake, switching the pans halfway through, until the cookies are golden brown, 18 to 20 minutes. Immediately transfer the cookies to racks to cool completely.