Flaky, chocolatey, and totally adorable. These Puff Pastry Nests are my favorite way to celebrate the season without spending all day in the kitchen.
Vegan, soy free | 10 nests | DESSERT
- 1 puff pastry sheet (425g)
- 2 heaped tablespoons plant-based chocolate spread
- 2 tablespoons oat milk
- A splash of maple syrup
Serve with:
- 1 tablespoon plant-based chocolate spread
- Few plant-based chocolate eggs
- 1 tablespoon powdered sugar
Steps:
1.Preheat the oven at 190°C.
2.Open the puff pastry on a baking tray lined with parchment paper and spread the chocolate spread in half vertically.
3.Fold the plain part of the pastry to cover the one with the chocolate spread.
4.Cut 2-3cm vertical strips. Take one strip at a time, hold one side and twist the other side until the whole pastry is twisted, then pinch the two sides together to stick.
5.Place each nest of a baking tray lines with parchment paper and continue until you have used all the strips.
6.Mix the milk and maple syrup and brush the pastries before you bake them.
7.Bake for 15 minutes or until golden brown.
8.Remove from the oven, add a bit of the chocolate spread on top of (some) of the pastries, then place 1 chocolate egg on top.
9.Finish with a sprinkle of powdered sugar.
Enjoy!
Notes:
*Keep them covered on the counter for up to 2 days.