Imported from the web

Halloween Nutella Spider

Name: Halloween Nutella Spider
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 round puff pastry; 150 g Nutella (Spread generously; approximately 150 g are used for the nutritional calculation provided by the source.); 1 egg (Beat for the egg wash.); 1 carré white chocolate (Melt; used for the eyes and a line forming the mouth.); 2 dark chocolate chip (For the eyes; or replace with small edible decorative eyes.)

Imported by Anne Sophie David on SeeMeCook

A puff pastry spider filled with Nutella, shaped by twisting its legs and then decorated with chocolate eyes and a mouth. Best served still warm for a crispy and indulgent Halloween snack.

8 servings27 minFrench

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Ingredients

2 round puff pastry
150 g Nutella (Spread generously; approximately 150 g are used for the nutritional calculation provided by the source.)
1 egg (Beat for the egg wash.)
1 carré white chocolate (Melt; used for the eyes and a line forming the mouth.)
2 dark chocolate chip (For the eyes; or replace with small edible decorative eyes.)

Steps

1
Preheat the oven to 180 °C with the fan setting. Place a bowl in the center of one sheet of puff pastry to mark the spider’s body.
2
Unroll one sheet of puff pastry and spread Nutella generously over the entire surface.
3
Cover with the second sheet of puff pastry.
4
Place the bowl back in the center to mark the spider’s body.
5
Cut away the top and bottom of the shape as shown in the photo, then remove these pieces.
6
On the sides, cut four wide strips to form the legs.
7
Twist the strips.
8
Place the spider on a baking rack and brush it with beaten egg.
9
Bake for 22 minutes.
10
During baking, cut the scraps into strips, twist them, and bake them at the same time as the spider.
11
For the eyes, use the melted square of white chocolate and the two dark chocolate chips, or add small edible decorative eyes. Also form the mouth with a line of melted white chocolate.
12
Enjoy!

Notes

The source indicates that the spider can be assembled in the morning, covered, and kept refrigerated on its baking tray before being brushed with egg and baked at the last minute. To limit Nutella leakage, leave approximately 1 cm of space around the edge, seal the two pastry sheets well, and do not overfill the center. It can be frozen raw and without the egg wash, then baked directly from frozen, adding 5 minutes to the baking time. Once baked, it keeps for 2 days at room temperature under a kitchen towel and can be reheated for 5 minutes at 150 °C. The amount of Nutella is not specified in the ingredient list; the source estimates approximately 150 g for its nutritional calculation.