Puff Pastry Snowflake with JUSTIN’S® Chocolate Hazelnut Almond Butter

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 sheets puff pastry, thawed but still cold
  • ½ cup JUSTIN’S® Chocolate Hazelnut Almond Butter
  • 1 egg + 1 tablespoon water (for egg wash)
  • Powdered sugar, optional

DIRECTIONS

  1. Preheat your oven to 400°F and line a sheet pan with parchment. Unfold the first sheet of puff pastry and set it right in the center.
  2. Warm JUSTIN’S® Chocolate Hazelnut Almond Butter for 10 seconds so it’s just slightly melty. Spread an even layer over the entire sheet of puff pastry, going almost to the
    edges.
  3. Lay the second puff pastry sheet directly on top, lining up the edges. Gently press to seal. Place a small cookie cutter or bowl upside down in the center to mark your “no-cut
    zone.” From the edge of the circle, cut the pastry into 16 equal strips (like slicing a pizza).
  4. Twist each strip 2–3 times, working all the way around to create that snowflake shape. Remove the cookie cutter. Brush the entire snowflake with egg wash. Bake 20–25
    minutes or until puffed and golden.
  5. Let cool for a few minutes, then dust with powdered sugar. Serve warm and let everyone pull apart the chocolate-swirled twists.
INGREDIENTS
  • 2 sheets puff pastry, thawed but still cold
  • ½ cup JUSTIN’S® Chocolate Hazelnut Almond Butter
  • 1 egg + 1 tablespoon water (for egg wash)
  • Powdered sugar, optional
DIRECTIONS
  1. Preheat your oven to 400°F and line a sheet pan with parchment. Unfold the first sheet of puff pastry and set it right in the center.
  2. Warm JUSTIN’S® Chocolate Hazelnut Almond Butter for 10 seconds so it’s just slightly melty. Spread an even layer over the entire sheet of puff pastry, going almost to the
    edges.
  3. Lay the second puff pastry sheet directly on top, lining up the edges. Gently press to seal. Place a small cookie cutter or bowl upside down in the center to mark your “no-cut
    zone.” From the edge of the circle, cut the pastry into 16 equal strips (like slicing a pizza).
  4. Twist each strip 2–3 times, working all the way around to create that snowflake shape. Remove the cookie cutter. Brush the entire snowflake with egg wash. Bake 20–25
    minutes or until puffed and golden.
  5. Let cool for a few minutes, then dust with powdered sugar. Serve warm and let everyone pull apart the chocolate-swirled twists.
Great Summer Recipes
Bowl filled with Almond Butter Churro Puppy Chow atop marble countertop with decorative paper underneath

My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!

Summer Soba Salad on blue plate with a gold and white fork set on a marble countertop

Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.

Strawberry Shortcakes stacked atop each other, topped with Dairy-Free Coconut Cream and on a small ceramic plate

The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.