Chocolate Hazelnut Scrolls


Photo: Anncoo
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Ingredients

250 grams Plain flour
55 grams Ground Hazelnuts
100 grams Butter, chopped
110 grams Sugar
1 tablespoon Egg, light beaten with 2 iced water
Nutella Hazelnut Spread

Preparation

1
Place dry ingredients in food processor bowl, add chopped butter and sugar. Using the pulse action, press button for 30 seconds or until is fine and crumbly.
2
Add combined egg and water; process a further 20 seconds until mixture forms a dough.
3
Turn out onto a lightly floured surface and knead dough until smooth.
4
Roll pastry out between 2 plastic sheets to a rectangle of 25 x 35cm. Trim any uneven edges.
5
Spread dough evenly with hazelnut spread (not too thick).
6
Using plastic sheet to lift dough, roll up from the long side in Swiss roll style. Wrap tightly in plastic sheet and refrigerator for 40 minutes.
7
Heat oven to 180C. Cut dough into 1 cm slices, wiping blade of knife between cuts.
8
Place on prepared lined trays, bake at preheated oven 180C for 15 minutes.
9
Transfer to wire rack to cool and store in an airtight container.
.

Yield:

6.0

Added:

Wednesday, December 1, 2010 - 5:00am

Creator:

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