Name: Chocolate cornetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 500 g puff pastry; 1 Nutella; 100 g dark chocolate; 1 cup jam apricot, melted

Recipe Disclaimer

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Ingredients (4)

500 g	puff pastry
1	Nutella
100 g	dark chocolate
1 cup	jam — apricot, melted

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Method:

Preheat the oven to 220°C and line a baking tray with baking paper. On a well-floured surface, roll out the pastry and cut into six 10cm squares. Cut each square in half diagonally so that you now have 12 triangles.

Place 1 scant teaspoon of Nutella and one square of chocolate at the point of the triangle and fold over

the dough. Make sure that the filling is well protected or it will ooze out while baking.

Place on the lined tray, brush with the apricot jam and bake at 220°C for 10 minutes. Reduce the heat to 180°C and bake for a further 10–15 minutes. As soon as the cornetti are out of the oven, brush with more apricot jam and serve warm.

Tip:
The key to puffy cornetti is very cold pastry and a hot oven, so have everything ready before removing the pastry from the fridge and beginning to roll

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