Spiderweb Chocolate Twist

clock 10 minutes + 25 minutes bowl Serves 12


  • 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
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  • 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.

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