Guys and gals, Joy Wilson (Joy the Baker) is back with another baking bootcamp series with the folks at King Arthur Flour!
In her last series we made triple berry cinnamon swirl bread, apple pie biscuits, gruyere and green olive rolls, and whole wheat oatmeal honey bread.
Our first challenge in this series are these quick puff pastry chocolate-hazelnut rolls.
If the words “puff pastry” freak you out, I understand. Making your own puff pastry is a long process that requires a lot of patience (something I don’t have a lot of), time and sanity. I made a lot of it during my time in culinary school and it was always a two day process.
Fortunately, these little gems are made with quick puff pastry that you can put together in no time at all. It eliminates the long lamination and folding process, leaving you with more time to eat these rolls.
It’s the ideal situation.
These delicious rolls are filled with a hazelnut spread, hazelnut pieces and chocolate shards. I made my own hazelnut spread because I live in Oregon and hazelnuts are our thing {recipe is down below}. You can however, buy hazelnut spread/paste through King Arthur Flour or use nutella and just omit the extra chocolate pieces.
So we have flaky puff pastry layers filled with hazelnut-chocolate goodness topped with a glaze that will have you dancing around your kitchen.
Just me? Okay.
If you’re interested in making these and entering the baking bootcamp contest, make these and take a picture. Follow Joy (@joythebaker) and King Arthur Flour (@kingarthurflour) on instagram, and post your picture with the hashtag #bakingbootcamp. You’ll be entered to win a one-year supply of King Arthur Flour and a baking essentials boxed valued at $250!
Quick Puff Pastry Chocolate-Hazelnut Rolls
Ingredients
- Puff Pastry:
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 20 tbsp. (2 1/2 sticks) high quality salted butter, cold and cut into cubes
- 2/3 cup ice cold water
- Filling:
- 1 can (11 oz.) hazelnut praline spread OR homemade hazelnut spread (recipe below) OR 1 1/4 cups chocolate hazelnut spread
- 3 tbsp. salted butter, melted (use only if using canned hazelnut praline spread)
- 1/2 cup coarsely chopped roasted hazelnuts
- 1/2 cup coarsely chopped dark chocolate
- Homemade Hazelnut Spread:
- 2 cups whole hazelnuts
- 1 cup sugar
- 1 cup water
- 2 tsp. hazelnut oil
- Glaze:
- 1 1/2 cups powdered sugar
- 2-4 tbsp. heavy cream, depending on how thick you want your glaze
Directions
- Step 1 Homemade Hazelnut Spread (optional):
- Step 2 Preheat oven to 325°F.
- Step 3 Spread hazelnuts on baking sheet and bake until hazelnuts are fragrant and skins are splitting.
- Step 4 Place hazelnuts in a tea towel and wrap around. Let sit for 10 minutes to steam then remove skins from hazelnuts by rubbing the towel around them. Set aside.
- Step 5 In a heavy saucepan, combine the sugar and water. Place over medium heat until it turns to a caramel colour (do not stir). Once colour has been reached, turn off heat and add hazelnuts, stirring to coat in the caramel.
- Step 6 Pour out onto a sheet pan with greased parchment.
- Step 7 Once set, break up and put pieces in a food processor. Process until you see fine crumbs, then continue processing until it begins to resemble a nut butter. Add hazelnut oil and continue processing until it reaches your desired consistency.
- Step 8 Rolls:
- Step 9 To make the puff pastry, in a medium bowl combine the flour and salt.
- Step 10 Add the cold, cubed butter and toss to coat.
- Step 11 Use a pastry cutter or your hands to quickly work the butter into the dough. It will be very crumbly with large bits of butter throughout the dough. That’s right.
- Step 12 Make a well in the center of the mixture and pour in all of the water. Using a wooden spoon or spatula, quickly stir to incorporate the dough. The dough will be slightly wet and sticky with occasional patches of dryness. That’s right. Try not to overmix the dough.
- Step 13 Flour a work surface well and add the dough. Pat it into a rough, about 1 1/2-inch thick rectangle. You will still see chunks of butter and if there seems to be bits of dryness, that’s ok. The dough will come together with each roll.
- Step 14 Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10 to 12-inches long and about 8-inches wide.
- Step 15 Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle fold. Rotate the dough one-quarter turn, and repeat. Pick the dough up and use additional flour on the counter to prevent the dough from sticking.
- Step 16 Roll out, fold, and turn the dough at least 6 or 7 times.
- Step 17 When done, wrap the dough in plastic wrap and chill for at least 1-hour or overnight. If you refrigerate the dough overnight, let it sit at room temperature for 20 minutes before rolling.
- Step 18 When ready to make the rolls, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a muffin tin with butter or nonstick spray and set aside.
- Step 19 Remove the dough from the refrigerator and, on a well-floured work surface, roll the dough into a 1/4-inch thick rectangle.
- Step 20 If using the hazelnut praline spread, in a small bowl stir together the spread and melted butter.
- Step 21 Spread generously with hazelnut praline spread, or chocolate hazelnut spread.
- Step 22 Sprinkle with chopped hazelnuts and chopped chocolate.
- Step 23 Begin rolling from the long or tall end, finishing seam side down.
- Step 24 Slice into 12 even rolls, about 1 1/4-inch thick.
- Step 25 Place in the prepared baking tin and bake until golden brown and bubbling 24-28 minutes.
- Step 26 Remove from the oven, allow to cool for 10 minutes in the pan before removing to a wire rack to cool until just barely warm before glazing.
- Step 27 Whisk together the powdered sugar and water or cream to create a thick and smooth glaze. Frost the rolls and enjoy!
