Recipe

Deliciously creamy Nutoka spread twisted between flaky puff pastry, a real chocoholic treat for Easter.

Serves: 8 people   |   Prep time: 20 minutes   |   Cooking time: 15 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

• 1 x 375g pack Ready rolled puff pastry
• 150g Nutoka
• 250ml Double cream
• 30g Cocoa powder
• 15g Icing sugar
• 10ml Milk
• 5g Caster sugar
• 24 x Mini chocolate eggs
• Baking parchment

  

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Line a couple of baking sheets with some non-stick baking parchment.
3. Unroll the pastry – but keep it on the greaseproof paper.
4. Spread the Nutoka over half the sheet and then fold over the other half to make a sandwich.
5. Cut this into 8 strips.
6. Get each strip and twist around – then roll up into spirals.
7. Put them on the baking sheets – with space between them to spread.
8. Brush with the milk and sprinkle over the caster sugar.
9. Bake for 15 mins – till golden and puffed up.
10. Allow to cool.
11. Lightly whip the cream, then sift in the cocoa powder and 10g icing sugar and whisk till well combined and thick.
12. Pipe this into the middle of the cooled swirls, decorate each one with 3 eggs and serve dusted with the remaining icing sugar.