• 1 package (850g) with 2 sheets of puff pastry, thawed
• ½ jar (200g) of hazelnut spread (like Nutella)
• 1 egg
• Icing sugar for dusting
METHOD
1. Place one sheet of puff pastry on parchment paper and gently roll it out a bit more with a rolling pin. Place a 26 cm plate in the center of the pastry and cut around it. Remove the excess pastry.
2. Spread the hazelnut spread over the surface. Cut the second sheet of pastry to the size of the first and place it over the hazelnut spread. Place a small saucer in the middle of the pastry and cut 16 pieces (like spokes on a wheel). Take two pieces at a time and twist them in opposite directions 3 times each.
3. Join the ends to form a point (the star's tip). Beat the egg and brush the pastry. Bake in a preheated convection oven at 200°C (400°F) for 25-30 minutes, or until the pastry is golden brown. Let it cool slightly, dust with icing sugar, and serve.
