Page 53 - YC Cooking School

1/2 tsp vanilla extract
2 tsp orange or clementine zest

Tools

Rolling pin

Measuring spoons
Measuring cups
Baking paper
Spatula
Saucepan

What to do:

1. Preheat your oven to 240°C (464ºF) and lightly grease a deep baking tray or muffin
tray.
2. Lay out your defrosted puff pastry on a lightly floured surface and roll out gently until

it is about 1/2 cm thick. Spread over the hazelnut chocolate spread, then sprinkle over
the brown sugar, cinnamon, nuts and fruit zest.
3. Roll the dough gently into a ‘log’ with the longest edge lined up with the edge of your
kitchen counter, then roll away from you. You want to roll up the longest edge and not
the shortest edge of your pastry rectangle. Then cut into 3cm thick slices.
4. Lay the rolls cut-side up in the baking tray or muffin holes and bake for 15 minutes or
until lightly golden.
5. Remove the rolls and set aside to rest. Meanwhile, prepare the sugar glaze by mixing

all the ingredients together and bringing to a gentle simmer in a small saucepan. Then
pour over the rolls just before serving.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

2/2