Preheat your oven to 200°C and line a baking tray with baking paper.
Drain the peaches well and place in a bowl. Add the cinnamon and toss the peaches until evenly coated.Unroll the puff pastry and place on the baking tray and with one of the shorter sides closest to you. Imagine that the pastry is divided into thirds (lengthways). Cut 3cm diagonal strips into the outer thirds, I found that using a pizza cutter was the easiest if you have one. Remove the excess pieces of pastry from the top and bottom.Spread Nutella over the middle third and arrange the peach slices on top. Fold the pastry over at the top and bottom.Braid the pastry by folding the strips over the middle section, alternating between left and right until you reach the bottom. Beat the egg lightly with a fork and brush over the pastry. Bake for 35-40 minutes until the pastry has puffed up and is golden. Leave the pie to cool completely.Make the caramel walnuts by placing the sugar, butter and cream in a small non-stick frying pan. Stir over a low heat until the butter has melted and the sugar has dissolved. Allow the mixture to bubble gently for 2 minutes while stirring. Stir in the vanilla extract and walnuts and toss well to coat the nuts in the caramel. Transfer immediately to a piece of baking paper and spread the mixture out. Leave to cool completely then chop into rough pieces.Make the icing by mixing the icing sugar, cream and vanilla extract together until smooth.Make the Nutella sauce by placing the Nutella, cream and vanilla extract in a small saucepan. Whisk over a medium heat until the sauce is smooth and just starts to bubble. Remove from the heat.To assemble: spoon or pipe the icing over the cooled pie. Sprinkle the chopped caramel walnuts over the top and serve with lashings of Nutella sauce.Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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