A delicious sweet treat combining chocolate and nuts.


  • 2 sheets butter puff pastry, partially thawed

  • 1/3 cup icing sugar, sifted

  • 300mls cream, whipped

  • KRAFT Hazelnut Spread Smooth

  • Raspberries, for serving

  • ¼ cup roasted and chopped hazelnuts, for serving

  • Icing sugar for dusting


  • 1.

    Cut pastry into 24 x 12cm x 4cm rectangles. Place on baking paper lined trays and dust with icing sugar before placing a second sheet of paper and another baking tray on top (this will allow the pastry to crisp but not puff during cooking). Bake the pastries at 200 degrees celsius for 25-30 minutes or until the pastry is golden. Cool completely on wire racks. Store in an airtight container until required.

  • 2.

    Spread 16 of the pastries with KRAFT Hazelnut Spread Smooth, and the remaining 8 with cream. Assemble by sandwiching a cream layer between 2 hazelnut layers.

  • 3.

    To finish, top each stack with raspberries, hazelnuts and a dusting of icing sugar. Serve immediately.


Recipe provided by KRAFT 

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