Have a batch of these in the freezer ready to bake for a holiday brunch.
Makes 48 pieces.
Line baking sheets with parchment paper or leave ungreased; set aside.
Filling: In cake pan, toast hazelnuts in 350°F (180°C) oven until fragrant, about 10 minutes. Briskly rub nuts in tea towel to remove as much of the skins as possible; finely chop and set aside.
Divide pastry in half. On lightly floured surface, roll out each half into 10-inch (25 cm) square. Brush with chocolate, leaving 1/2-inch (1 cm) border on all sides. Sprinkle with nuts. Starting at 1 end, roll up to centre of square; roll up opposite end to meet in centre. Arrange rolls, seam side down, on prepared pans. Cover and freeze until firm, about 15 minutes.
In bowl, beat egg yolk with 1 tbsp water; brush over rolls. Using serrated knife, trim ends; cut each roll into twenty-four œ-inch (5 mm) thick slices. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 2 weeks.) Place on prepared pans.
Get the recipe: Quick Puff Pastry
Nutritional facts Per piece: about
- Sodium 37 mg
- Protein 1 g
- Calories 73
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
- Iron 2
- Folate 5
- Vitamin A 4