I have an irrational fear of making dough at home. For whatever reason, making pie crust from scratch is super intimidating to me when it’s actually really easy. And puff pastry. I never even thought about making it from scratch for fear it wouldn’t puff up or flake the way the store bought kind does.
Guess what – it’s easy! And delicious. And you should finish reading this post and then go make your own. Right now.
This recipe is from Joy the Baker. Joy is one of my favorite food bloggers to follow. I’ve made countless recipes of hers, including this double peanut butter ice cream. And I’ve never been disappointed.
There are only three ingredients in this quick puff pastry – AP flour, cold butter, and water. That’s it! Easy peasy. The trick to puff pastry is the technique… lots of rolling and folding into thirds, turning the dough 90 degrees and rolling and folding into thirds again. You do this several times. For all the details and step by step pictures, head on over to Joy’s post.
Yes, this puff pastry is wonderful. Completely flaky and filled with butter. You really can’t go wrong.
But the best part about these rolls is the filling – chocolate hazelnut filling. Joy recommend’s using King Arthur Flour’s Hazelnut Praline Paste. But because of my immediate need to have these chocolate hazelnut rolls in my life, there was no time (NO TIME!) to buy and then wait for the paste to be delivered. #sweettoothproblems
Using a chocolate hazelnut spread like Nutella was also an option, but I realllllllly wanted to put dark chocolate chunks inside the rolls and thought that might just be a chocolate overload.
Anyway, I decided to make my own hazelnut spread. First, I roasted 2 cups of raw hazelnuts and then processed them with 1/2 teaspoon of salt and 1/2 teaspoon of vanilla until they formed a paste. Homemade hazelnut spread + dark chocolate chunks = perfect chocolate hazelnut roll filling.
After these came out of the oven and cooled slightly, they were topped with an easy powdered sugar glaze. Just look at that glaze!
I would love to know if you make these Chocolate Hazelnut Rolls! Please leave a comment below or upload a photo to Instagram and tag #imhungrybynature so I can see your creations!
Follow Hungry by Nature on social media:
- 2 cups all purpose flour
- ¼ teaspoon fine salt
- 20 tablespoons high-quality salted butter (10 ounces), cold and cut into cubes
- ⅔ cup ice cold water
- 1 (11-ounce) can Hazelnut Praline Paste (or 1¼ cups chocolate hazelnut spread)*
- 3 tablespoons salted butter, melted (omit if using chocolate hazelnut spread)
- ½ cup coarsely chopped roasted hazelnuts
- ½ cup coarsely chopped dark chocolate
- 1½ cups powdered sugar
- 2-4 tablespoons water or heavy cream (depending on how thick you'd like your glaze)
- To make the puff pastry, in a medium bowl combine the flour and salt.
- Add the cold, cubed butter and toss to coat.
- 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.
- 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.
- Flour a work surface well and add the dough. Pat it into a rough, about 1½-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.
- 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.
- 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.
- Roll out, fold, and turn the dough at least 6 or 7 times.
- 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.
- 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.
- Remove the dough from the refrigerator and, on a well-floured work surface, roll the dough into a ¼-inch thick rectangle.
- If using the hazelnut praline spread, in a small bowl stir together the spread and melted butter.
- Spread generously with hazelnut praline spread, or chocolate hazelnut spread.
- Sprinkle with chopped hazelnuts and chopped chocolate.
- Begin rolling from the long or tall end, finishing seam side down.
- Slice into 12 even rolls, about 1¼-inch thick.
- Place in the prepared baking tin and bake until golden brown and bubbling 24-28 minutes.
- 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.
- Whisk together the powdered sugar and water or cream to create a thick and smooth glaze. Frost the rolls and enjoy!