Nutella palm trees

published on 1 September, 2017 at 15:29
INGREDIENTS:
500 g Brioche dough
200g of hazelnut cream
100g of chopped hazelnuts
1 egg (beaten)

METHOD:
Pour the hazelnut cream over the dough, leaving 2 cm of the edge free.
Sprinkle 1 tablespoon of hazelnuts.
Start rolling the dough from the bottom to the middle and from the top to the middle, until the two rolls meet in the middle.
Brush the rolls with an egg and add the remaining hazelnuts.
Brush the other side as well. Put it in the freezer for 20 minutes and then cut it in 15 slices.
Place the slices on a non-stick baking sheet and bake for 12 minutes in a preheated oven on 180 ° C.
Let it cool and enjoy.
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