THE DAIRY KITCHEN
Rocher Affogato and Hazelnut Thins
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
15 MINS
Cooking
15 MINS
Hazelnut, chocolate, ice cream, coffee... need we say more? These fabulous little pinwheels make the easiest most delicious accompaniment!
Ingredients
2 sheets butter puff pastry, thawed1/4 cup chocolate hazelnut spread (e.g. Nutella)
1/2 cup finely chopped roasted hazelnuts
8 scoops Ice Cream (hazelnut, chocolate or vanilla)
100ml Frangelico or hazelnut liqueur, to taste
4 shots freshly brewed espresso coffee
Method
- Spread each pastry sheet with hazelnut spread and sprinkle with hazelnuts.
- Layer on top of each other and tightly roll like a Swiss roll, pressing edges firmly. Using a serrated knife, cut into 1cm thin slices and arrange on a baking paper lined tray. Bake at 180°C for 12-15 minutes until golden and crisp. Cool on a wire rack before serving.
- For Affogato, divide ice cream between 4 glasses, pour a splash of liqueur into each glass and just before serving, pour over a shot of hot coffee. Serve with hazelnut thins.
