Chocolate Hazelnut Ring Pastries
1. First thing's first
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
2. Spoon and spread
Spoon the chocolate-hazelnut spread into a ziplock bag or piping bag, then cut about ¾” off of the tip.
Unfold each sheet of thawed puff pastry and cut in half vertically.
Make ½” thick slits about 2 ½“ long in the bottom edge of each piece of pastry.
5. Pipe it!
Pipe a thick layer of the Ferrero Rocher paste about 1” from the top edge of the pastry.
6. Roll with it
Tightly roll pastry, starting at the top edge and continue all the way down and over the slits, so that the seams are on the bottom of the roll. Bring each end of the roll together to form a ring, and seal the seam with your fingers.
Freeze for 10 minutes, then brush with beaten egg white and bake for about 35 minutes, until golden brown and flaky.
8. Cool down, then sugar!
Allow pastries to cool, then dust with powdered sugar before serving.