Irresistible crescent dough pastry filled with chocolate hazelnut spread, coated in cinnamon sugar, and twisted into straws of deliciousness.
Keyword chocolate, Cinnamon, Hazelnut
Prep Time 15minutes
Cook Time 13minutes
Total Time 28minutes
Author Lyuba Brooke
1can refrigerated crescent rolls doughgrand size
About 1/2 cup chocolate hazelnut spread
1/4cupwhite granulated sugar
Preheat oven to 375 and grease a large baking sheet.
Mix sugar and cinnamon in a wide bowl, until evenly combined.
Carefully, unroll the dough but do not separate it at the seams. Cut the dough only at the seams that make a square, don't cut the diagonal seams that make a triangle. Gently press together the diagonal seams that would form a triangle to seal them back up as best as you can.
Slice each square in half to form long rectangles. (You will have 8 rectangles to fill.)
Spread a long line of chocolate hazelnut spread down the middle of each pastry rectangle. Make sure not to cover the entire pastry, but just in the middle, that way it will leave space around the chocolate spread to seal the pastry.
Bring the edges of the long sides together and press them together. Make sure to seal top and bottom too. Seal all openings.
Gently roll the filled pastry tube in cinnamon/sugar mixture.
Carefully start twisting the the pastry tube. It will stretch to about twice its length, and it's alright, just make sure not to stretch too much and seal any spots that may come apart.
Repeat this will all 8 pastries. Lay them on the prepared baking sheet and bake for 10-13 minutes.
(Note: if you will be trying original crescent roll dough and not the grand size one, size of pastry and bake time will be less.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.