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

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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.
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