Ingredients
Dough
- 2 sheets all-butter puff pastry, thawed but still cold
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar (optional for extra crunch)
Filling
- 1 cup chocolate hazelnut spread
- 1 tablespoon unsweetened cocoa powder (optional, if spread is soft)
Finish
- Powdered sugar
Instructions
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2.Lightly beat the egg with the tablespoon of water.
3.Keep the puff pastry cold. Roll lightly if needed.
4.Cut each sheet into 12 equal rectangles.
5.Pipe about 2 teaspoons of chocolate spread down the center of every rectangle.
6.Brush one edge lightly with water.
7.Fold the pastry over the filling to create a slim stick.
8.Seal the seam carefully.
9.Pinch both ends closed.
10.Place seam-side down.
11.Transfer to the baking sheet.
12.Refrigerate for 15 minutes.
13.Brush lightly with egg wash.
14.(Optional) Sprinkle a little granulated sugar.
15.Bake 16–18 minutes until deeply golden.
16.Cool completely on a wire rack.
17.
Dust generously with powdered sugar before serving.
Notes
✔ Use all-butter puff pastry for maximum flakiness.
✔ Never overfill the pastries or the chocolate may leak.
✔ Chilling before baking helps maintain the bakery-style shape.
✔ Bake until deep golden—not pale—for crisp layers.
✔ Dust with powdered sugar only after completely cooled.
✔ Store in an airtight container up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian