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Rolled Puff Pastry Loaf with Chocolate and Hazelnut
This teatime loaf needs only two ingredients: puff pastry spread with chocolate hazelnut spread, rolled up and sliced. Stood on end in the Ultra Pro loaf pan, the pieces bake pressed against one another into a single loaf that pulls apart at the table.
- Total time
- 80 min
- Prep
- 10 min
- Cook
- 55 min
- Rest
- 15 min
Ingredients
Method
Warm the jar of spread by standing it in 1 l of hot water poured into the Tupperware Measuring Jug 2 l; allow at least 15 minutes for it to loosen. Set the oven to 180 °C (350 °F), fan setting.
On the Pastry Sheet, unroll one sheet of pastry and, using the silicone spatula, spread half the mixture over it right to the edges.
Roll the pastry into a log, slice it into 6 equal pieces and stand them upright in one half of the Tupperware Ultra Pro loaf pan 1.8 l.
Repeat with the second sheet to fill the remaining half of the tin, then bake for 55 minutes.
Loosen the edges with the silicone spatula, turn the loaf out onto a plate and offer it warm or cold as an afternoon treat.
