Open the puff pastry snowflakes
- 3 sheets of frozen puff pastry, thawed
- ½ stick unsalted butter, melted
- ½ cup light brown sugar (100 g)
- 1 ½ teaspoons spice blend, such as five spice, apple pie, pumpkin pie, or chai spice
- 1 large egg, beaten
- ¼ cup powdered sugar (25 g)
- chocolate hazelnut spread, for dipping
- Calories 761
- Fat 48g
- Carbohydrates 73g
- Fiber 2g
- sugar 18g
- 10g protein
An estimate based on a serving size.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Place a slice of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on the pastry and use a paring knife or pastry wheel to cut out a 9-inch pastry circle. Discard pastry residue. Set aside and repeat with remaining pastry slices.
- Place a pastry ring on the prepared baking sheet. Brush evenly with half the melted butter, then sprinkle half the brown sugar and half the spice mixture over the sugar. Repeat with another pastry circle and remaining butter, brown sugar, and spice mixture, then place remaining pastry circle on top, tapping lightly to laminate each one together.
- Place a 1-inch circular cutter in the center of the dough. Do not press or cut the dough.
- Using a pastry wheel or bench, cut the dough into 4 triangles, spreading out from the center circle. Then, cut each triangle into quarters to form 16 wedges. Remove the cutter from the center.
- Lift 2 adjacent wedges and twist against each other, then pinch the edges together to seal. Repeat with remaining wedges.
- Brush snowflakes with beaten egg to cover completely.
- Bake snowflakes until edges are golden and crisp and centers are fully cooked, 40-45 minutes. If the edges get too dark before the snowflakes are done baking, cover lightly with aluminum foil. Remove from oven and cool slightly, about 5 minutes.
- Transfer snowflakes to a plate and sprinkle with powdered sugar. Serve with chocolate sauce.