It’s Thanksgiving week and I am soaking in all the family fun. My little niece, Kenzley, and I hit the kitchen early this morning to make my Nutella Almond Knots. They’re chocolatey, flaky, and delicious. Perfect with a cup of morning joe.
Flour
1 package of puffed pastry (2 sheets)
1/2 cup Nutella hazelnut cocoa spread
1/4 cup sliced almonds
1 egg
Powdered Sugar
Preheat oven to 400°. Set box of puffed pastry out on the counter until it comes to room temperature.
Lightly flour a clean surface. Lay both sheets of puffed pastry on the floured area. Use a rolling pin and roll the dough slightly to smooth out seams.
Spread Nutella on the bottom half of each sheet of pastry. Fold the top half over to cover the Nutella spread and make ends meet. Slightly press down around the edges.
Use a pizza cutter to cut 1/2 inch strips. After cutting, grab one strip, hold each end and twist. After twisting, tie the dough in a knot. Lay each knot on a parchment-lined cookie sheet. Repeat until all knots are tied.
Brush the tops of each knot with egg wash. Bake in the oven for 10-13 minutes or until puffed and golden.
Allow knots to cool slightly and dust with powdered sugar. Enjoy!
