These were great. Everyone loved them. They are NOT difficult, so please don't be discouraged! Some tips: flour your countertop and pin when you roll out the pastry. Lay down one third of your sheet at a time so the others don't get in the way. Don't be concerned about exact measurements: just lengthen and widen the pastry with a few strokes of your pin, keeping it in a general rectangular shape. Don't bother to measure the Nutella, you can eyeball it. Less is more here; you want it to be a hint of flavor, you don't want people to say "Mmm, Nutella and raspberry jam!" Spread the Nutella quickly, as it dries out after several strokes and becomes more difficult to spread. It doesn't have to be pretty; nobody can see the inside. If you go all the way to the edge, no worries. The jam measurement seems to be just right for the size pastry. When you fold em up, crimp the edges with a fork; if filling squeezes out, oh well. A few strokes of egg wash along the top and sides. Make sure you use parchment paper as the filling may overflow in the oven and be a huge pain to scrape off the sheet. And voila! Quick, easy, delicious... this pastry will impress, and you don't have to let on how painless it was.
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These were great. Everyone loved them. They are NOT difficult, so please don't be discouraged!...