Love Nutella then you will love the Nutella 3 way recipes we have created.
Buy a jar of 350g Nutella for only 25p TODAY ONLY deal. Bargain!
Nutella Star
Ingredients:
- 2 Pre-rolled puff pastry (320g each)
- 1 egg, beaten
- 5 Tbs Nutella (or enough to spread on the pastry)
Method:
Pre-heat oven to 190°C (170°C Fan, gas mark 5). Line a baking tray with baking paper. Get one of the puff pastry sheets and cut out one large circle, use as much of the pastry as possible. Repeat with the other puff pastry sheet. Spread the Nutella onto one of the pastry sheets and top with the second pastry sheet. Place a cup or glass into the centre of the pastry. Cut the pastry circle into quarters stopping at the glass. Cut each quarter into two, repeat until you have 16 strips. Gather two strips and twist, repeat with the other strips, you should have 8 twists now. Brush the top with the beaten egg. Bake for 20-30 minutes or until puffed up and brown. Best eaten warm.
Nutella Cronuts
Ingredients:
- Pre-rolled puff pastry, 320g
- 5/6 Tbs Nutella (or how much you like)
- 5 Tbs water
- Oil, enough to deep fry
Makes 3
Method:
Heat up a pan of oil enough to deep fry. Cut out circles using a biscuit cutter. You will need four circles for each doughnut. Wet each pastry using the water and stack four circles on top of each other. Cut out a hole in the centre of each. Test the oil is ready by adding a small amount of the puff pastry, if the pastry sizzles, puffs up and browns the oil is hot enough. Add the doughnuts to the pan (make sure there is enough room for them to puff up). Wait till they puff up and keep rotating them to make sure all the pastry cooks. When cooked transfer them to a plate with kitchen towel to soak up the excess oil. When cool enough to touch drizzle on the Nutella. Alternatively, you can cut them in half and sandwich them together with Nutella or using a piping bag inject Nutella into the doughnut. Best served just warm.
Double the recipe to make more.
Nutella Zebra Cake
Ingredients
- 175g Sugar
- 175g Butter
- 3 eggs
- 175g Self-raising flour Self-Raising_Flour_ApprovedFood
- 5 Tsp Nutella, plus extra
Method:
Butter and flour a cake tin, this stops the cake sticking to the tin. In a bowl mix the sugar with the butter. Add the beaten egg and mix well. Sieve in the self-raising flour and mix. Slightly melt the Nutella. Divide the mixture into two bowls, in one add the Nutella. Add a spoonful of the plain cake mixture into the cake tin. Spoon ontop some of the Nutella mixture. Repeat with alternating plain and Nutella mixture. Tap the baking tin. Bake for 30 minutes or until browned on top and a knife comes out clean. Allow to cool slightly then remove from the tin. While it is still warm you can drizzle some Nutella over the top.
