Spiderweb Chocolate Twist
- 3 sheets puff pastry
- 200g choc hazelnut spread
- 3/4 cup soft icing mixture (prepare as per instructions on pack)
- 1 Tbsp milk
- 1 egg, lightly beaten
1. Preheat oven to 210°C (190°C fan forced). Line a large baking tray with baking paper.
2. Place one pastry sheet onto tray. Spread half of the choc hazelnut spread over two of the pastry sheets, leaving a 1cm border at the edge of each. Top with the second sheet of pastry, chocolate side up. Place remaining pastry sheet on top.
3. Place a 6cm pastry cutter or glass into the centre of the pastry. Press down gently to make an indent. Remove cutter or glass.
4. Starting from the outer edge of the circle indent, cut diagonal lines outwards at regular intervals approximately 3cm apart.
5. Lift 1 section up and twist 3 times clockwise, then replace it on the tray. Lift the section next to the first and repeat twisting but in the opposite direction. Continue around until all sections are twisted.
6. Brush with beaten egg and bake for 25 minutes or until pastry is puffed and golden.
7. Whilst the pastry is cooling, make the icing for the spiderweb. Combine 3/4 soft icing mixture with 1 tbs milk and transfer to a piping bag. Pipe intersecting lines, and then starting from the centre, join each of the lines with a curve to represent a spiderweb.