The result? Even more deliciousness. This combination of chocolate spread, sesame seeds and finely chopped almonds can only be described as heavenly. The gluten free pastry offers a hard crust, adding variation to the creamy, crunchy consistency of this pastry.
Makes 12 rolls
Gather
300g gluten free white bread flour, plus extra to dust
2 tsp fast-action dried yeast
1 tbsp caster sugar
1 1/2 tsp xanthan gum
5 tbsp olive oil
130ml luke warm water
50g chopped almonds
20g sesame seeds
150g nutella
Method
1.) Place the flour, yeast, sugar, xantham gum and 3 tbsp olive oil in a large mixing bowl to combine. Pour the luke warm water then, using a spatula, gently combine the ingredients to make a dough.
2.) Lightly dampen the palm of your hands and chopping board using the remaining 2 tbsp olive oil. Kneed the dough for 2-3 minutes until firm. If the dough is sticky, sprinkle some additional flour onto the board. Roll the dough into a ball shape and place back into the mixing bowl to prove for 40 minutes. Cover the bowl with a clean towel.
3.) Preheat the oven to 220 degrees fan. To prepare the filling, combine the chopped almonds with the sesame seeds. Place the 150g of Nutella in the microwave for 20-30 seconds to soften (but not melt).
4.) When the dough has finished proving, roll it out on a pre-floured board – 30x20cm – with the longer side facing you. Spread the nutella evenly onto the pasty, using a spatula, and sprinkle 50g of nutty filling until the pastry is fully covered. Fold the pastry over and repeat this until it forms a roll. Cut the roll into 12 pieces.
5.) Place the mini rolls onto a pre-lined baking tray and bake for 8 minutes. Once lightly browned, leave them to cool for 10 minutes before serving.
chefmarinie 