These Easter puff pastry pinwheels are simple yet indulgent! Made with layers of flaky puff pastry filled with rich chocolate and nuts then finished with a dusting of powdered sugar. An easy recipe to make that’s as fun to decorate as it is to eat.
EASTER PUFF PASTRY EGG NEST
Serves 6 - 8 | Prep: 20 min | Cook: 25 min
Ingredients:
1 sheet of Clement's puff pastry
100 g dark chocolate (tablets or spreads from Baratti e Milano)
2 tablespoons finely chopped almonds (or hazelnuts or walnuts)
Extras for decoration:
Mini chocolate eggs (optional)
2 -3 tablespoons of powdered sugar (optional)
Instructions:
1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface, smoothing it slightly to even the thickness. Spread melted chocolate over one half of the pastry and sprinkle with chopped nuts. Fold the other half of the pastry over the chocolate filling and press the edges firmly to seal.
3. Cut the filled pastry into 6–8 strips and gently twist each strip. Shape the twisted pastry into a circular ring and place on the prepared baking sheet.
4. Bake for 20–25 minutes, or until the pastry is golden brown and flaky. Allow the pastry to cool on a wire rack, then finish with a light dusting of powdered sugar before serving.
