Ingredients

Method

• For the filling:
• 80 g butter, melted
• 140 g brown sugar
• 2 t cocoa powder
• 30 g pecan nuts, chopped
• For the puff-pastry star
• 2x 250 g Woolworths frozen puff pastry sheets, thawed
• 1 free-range egg, beaten
• melted chocolate, for serving

Method

Ingredients

 

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1. To make the filling, mix all the ingredients except the pecan nuts, then to set for 10 minutes.

2. Line a large baking tray with baking paper. Lightly dust. work surface with flour, then roll out the pastry sheets to a thickness of 6 mm. Using a standard dinner plate, cut out a circle. Repeat with the other piece of pastry and place both in the freezer for 5 minutes.

3. Remove the filling from the fridge and mix in the chopped nuts. Remove the pastry from the freezer and spread the filling onto one of the rounds.

4. Place the second round on top and press together around the edges to secure. Using a small glass or espresso cup, press a round into the centre of the circle. This will be your guide. Cut 8 even strips from the middle circle, then twist each piece twice. Brush with the beaten egg and sprinkle with a little brown sugar. Return to the freezer for 30 minutes and preheat the oven to 180°C.

5. Remove from the freezer and bake for 35–40 minutes, or until puffy, golden and cooked through. Dip into the melted chocolate to serve.

Find more Christmas dessert recipes here. 

Videography: Romy Wilson
Still photograph: Jan Ras