I make them with puff pastry in a few minutes: with a delicious filling of biscuits and hazelnut cream

These puff pastry treats are perfect when you’re feeling peckish, but you don’t have the desire or time to spend cooking. Delicious thanks to their biscuit and hazelnut cream filling, they’re incredibly simple to make. They cook up in a flash and are delicious straight out of the oven, after a few minutes of waiting to let them cool so you don’t burn your tongue and palate, while you’re curious to try them. This advice is mostly for little ones, who will be captivated by their ecstatic aroma and will show up in the kitchen ravenous, eager to dig into this delirium of deliciousness. But we’re confident they’ll satisfy even the most discerning of adults, who will be whisked away into a whirlwind of ecstatic pleasure for their taste buds!

Perfect as a snack, they’ll be a real treat on these gloomy autumn days! Vary the filling to your liking, alternating it with jam or custard, to discover even more delicious combinations.

So what are you waiting for? Get to work, we’re getting started!

Puff pastry cakes with a delicious filling: ingredients and preparation

For this recipe you will need:

• 2 rolls of round puff pastry
• 7 digestive biscuits (or any other type of dry biscuit)
• hazelnut cream to taste
• brown sugar to taste
• chopped hazelnuts to taste
• 1 egg yolk + 1 tablespoon of milk (for brushing)

First,  preheat the oven to 180°C (350°F) . It will be ready just as soon as you’ve finished making the cookies. Then, line a baking sheet with baking paper and keep it handy.

Crack the egg into a small bowl, beat it with a fork, and add a tablespoon of milk. You’ll need this to brush your biscuits before baking.

Unroll the first puff pastry roll and, using a  10-centimeter  diameter pastry cutter, cut out 7 circles, well-spaced apart. Place a cookie in the center of each, then top each with a teaspoon of Nutella. Unroll the second puff pastry roll and use it to cover the first, ensuring it fits perfectly. Press down on the biscuits with your hands to make them easy to identify, then use the pastry cutter to cut out the discs. Press firmly to get to the bottom. Take the first one, seal the edges with your fingertips, and place it on the baking sheet. Repeat with the other 6, placing them spaced apart to ensure even baking.

Brush the cookies with egg and milk, then sprinkle with brown sugar and chopped hazelnuts. Bake for about twenty minutes.