Vanilla glazed nutella puffs
Last Friday I hung out at my friend Kitty’s place after work. We made pork and coriander wontons that we dressed with soy sauce and chilli oil for a quick dinner. It was fun and companionable as Kitty and I folded wontons and chatted about our week. We don’t cook together often so it was novel and besides, I love spending time at Kitty’s place. Kitty’s boyfriend recently surprised with her a balcony makeover! Colourful and retro styled (complete with pink flamingos), I’m looking forward to hanging out with a few cocktails in summer.
After the wontons, we had a cooking break and then started on our dessert. Kitty has a 1 kilo jar of nutella that she’s been dying to use. Nutella puffs are the kind of dessert that anyone can make from basic cupboard ingredients and would be a fun project with kids. To add a little extra sweetness, I made a vanilla scented simple syrup that I brushed onto the puffs, giving them a little sugar glazed sheen. Toss some of the vanilla syrup with sliced pears and then bake for 15 minutes for another basic to eat with custard or ice cream.
It’s so straightforward that I haven’t specified exact amounts of anything other than a basic guide on how much nutella to fill in each puff and baking times. The vanilla simple sugar syrup is incredibly easy too but I have given basic amounts that should glaze about 40 puffs but as I’ve said above if you have some leftover, it can put to good use! Use it to sweeten a punch or brush onto a cake. If you want, add some roughly chopped hazelnuts to the filling for some crunch.
Feeds: Eight people (assuming a single serve is two small puffs)
Start cooking: 30 minutes before eating
Vanilla glazed nutella puffs
- 2 x butter puff pastry sheets, defrosted but still cool
- Nutella or other chocolate hazelnut spread
- 1/2 x whole vanilla pod
- 100 grams x sugar
- 100 ml x water
- Chopped toasted hazelnuts (optional)
- Preheat your oven to 200 C / 390 F. Prepare baking sheets with a silicon mat or baking paper.
- Make the vanilla syrup by placing splitting the vanilla pod. Place the pod with sugar and water into a small saucepan. Place the pan over medium heat. Don’t stir and let it reduce slightly for 3 minutes before turning off heat. The vanilla seeds will seep out of the pod and flavour the syrup.
- Divide your puff pastry sheet into eights with a knife. You can make it into other shapes but I made triangles.
- Spoon two heaped teaspoons on one side of each triangle. Using the spoon to spread the nutella but leave a 5mm space on the edge. Sprinkle a teaspoon of nuts over if using and then fold the other half of the pastry triangle over, pressing edges to seal. Lightly score the pastry on top if desired. Continue folding until your puff pastry is used up.
- Place nutella puffs onto your prepared trays and bake in the preheated oven for 10 minutes.
- At the 10 minute mark, take the puff out of the oven and glaze with the vanilla sugar syrup. Return to the oven for another 2 minutes or until just golden.
- The nutella puffs are best eaten warm.