Nutella® and Pampas™ Puff Pastry Raspberry Christmas Canes
INGREDIENTS FOR 6 Servings
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2 sheets Pampas™ Puff Pastry
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Punnet of fresh raspberries
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1 egg, lightly beaten for an egg wash
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1 tsp CSR® Soft Icing Mixture to serve
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90g Nutella®
How to make Nutella® and Pampas™ Puff Pastry Raspberry Christmas Canes
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Preheat oven to 200°C/180°C fan-forced. Thaw 2 sheets of Pampas™ Puff Pastry whilst you line a large baking tray with baking paper.
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Smash raspberries in a small bowl using fork. Spread the smashed raspberries all over the first puff pastry sheet making sure everything is evenly covered. Place the second puff pastry sheet over the first one and gently press the edges.
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Using a knife or a pizza cutter, cut 1-inch-wide even strips. Next twist each strip and then form it into a candy cane shape and transfer on to your baking paper
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After gently whisking the egg with a fork, use a pastry brush to apply your egg wash to the pastry before popping in the oven to get a nice golden colour when baked. Bake the candy canes for approx. 15 minutes or until golden brown.
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Drizzle with each candy cane with 15g Nutella®, sprinkle the icing sugar and serve.
