Nutella + Cocoa Date & Pecan Breakfast Buns
INGREDIENTS for 4 portions
1 x 320g ready rolled puff pastry
100g chopped dates
1 tbsp water
40g pecans, roughly chopped
60g Nutella® + Cocoa - 1 heaped tsp of Nutella® (15g) per portion (2 buns = 1 portion)
2 clementines per portion
50g fat free fromage frais per portion
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
STEPS
Preheat the oven to 350c/fan 180f.
Line a baking sheet with a piece of parchment paper.
Unroll the pastry onto the lined baking sheet.
Place the dates in a food processor with the water and process until a smooth paste.
Using a spatula spread the date paste all over the surface of the pastry, leaving a 2cm border on all sides of the puff pastry.
Sprinkle evenly with half of the pecans.
Starting with the shortest edge closest to you, tightly roll the pastry up and away from you, encasing the filling. Trim 1 cm slice from each end and discard.
With a large knife slice the roll in to 8 equal pieces and place cut side up spaced apart on the baking sheet.
Bake the buns for 18-20 minutes until golden brown and crisp, remove from the oven and leave to cool on a wire rack.
When cool drizzle the top of each bun with the Nutella® +cocoa, sprinkle the remaining pecans and serve with clementine’s and fat free fromage frais.
