Hazelnut Puff Pastry Swirl Christmas Tree Tear and Share

Ingrédients

3 Rhythm Hazelnut Truffle Bar (300g)
2 sheets of puff pastry
100 g chopped nuts
Maple syrup to glaze
Icing sugar to dust

Instructions

Remove your puff pastry sheets from the fridge 30 minutes in advance.
Preheat oven to 180c.
Melt 2 of the hazelnut truffle bars either in the microwave or using a bain-marie.
Rollout both sheets of pastry and pour 1⁄2 of the melted chocolate on one sheet. Spread the chocolate out to cover the whole sheet. Work quickly here as if the pastry is still cold, the chocolate will harden.
Sprinkle over 1⁄2 of the crushed nuts, then carefully lay the second sheet of puff pastry over the top. Press down gently.
Spread the remaining melted chocolate on top followed by the remaining crushed nuts.
Then carefully roll the sheets back up as one, from one of the longest sides to the other. Use your fingers to seal the seam.
Line the largest baking tray / dish you have with parchment paper.
Use a sharp knife to cut the log into 16 pieces. The easiest way to do this is to cut it in 1⁄2, then each piece in 1⁄2 again and repeat this until you have 16 pieces.
Arrange them on the lined tray in a Christmas tree shape with the last one being the trunk. Ensure the seams of each swirl are facing inwards towards the adjoining swirls. This prevents any opening up when in the oven.
Brush maple syrup all over, and then bake in the oven for 30 minutes.
Allow to cool for a few minutes. Meanwhile melt the remaining bar of hazelnut truffle and place in a serving bowl.
Dust the swirls in some icing sugar before tearing apart and dunking into the melted hazelnut chocolate to serve.

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