• 2 packs ready made shortcrust pastry
  • 150g Nutella


  1. Preheat the oven to 160c.
  2. Line the base of a 20cm cake tin with greaseproof paper. Roll out the pastry packets and using a 2’’ cookie cutter, roll out as many circles as possible from both packets. Using a knife, spread ½ tsp Nutella on each circle then fold into a semi circle and pinch the ends together. Place in the tin, facing upwards. Repeat with all the circles and Nutella and arrange in a circular pattern. Bake for 20-25 minutes until golden brown.
  3. Transfer to a serving plate and serve warm.