This is a super quick post because it is a super quick recipe.
While playing with puff pastry and making char siu sou the other day, I had some pastry left and I wondered what to do with it.
I mean, how can one possibly go wrong with Nutella?
I took a sheet of ready-rolled puff pastry and cut 4 squares out of it. On each square, I placed a tablespoon of Nutella.
And allowed to cool on the tray for 5-10 minutes before I cooled them completely on a wire rack.
Nutella Pockets (Makes 24)
1 pack (6 sheets) ready rolled puff pastry, thawed in fridge overnight
1 egg + 3 tablespoon milk, beaten
1. Cut each piece of pastry into 4 squares
2. Place a tablespoon of Nutella in the middle of each square.
3. Brush edges with egg wash. Fold to seal.
4. Seal edges with a fork.
5. Egg wash the pastry.
6. Bake at 200C for 10-12 minutes, or until the tops of the pastry turn golden brown.
7. Cool in tray for 5-10 minutes before transferring to a wire rack to cool completely.
NOTE: Can be kept frozen in an air-tight container for up to 2 months. Thaw in fridge before warming up in microwave oven.
I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.