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Ingredients
- 160 ml. sweetened condensed milk
- 65 grams firmly packed brown sugar
- 35 grams ground hazelnuts
- 40 grams ground pecans
- 375 grams puff pastry
- 1 tbs. caster sugar
Preparation
Step 1
Combine milk and brown sugar in a pan, cook, stirring, until sugar is dissolved and mixture is a light caramel colour. Add nuts; cool 20 minutes. Divide pastry in half. Roll 1 half on lightly floured surface to 19 x 30 cm rectangle, spread half the caramel mixture over the rectangle. Fold in log sides of rectangle so they meet in the centre, brush edges with water, folding half lengthways, press lightly. Repeat. Cover and chill 30 minutes. Sprinkle rolls with caster sugar. Cut each roll into 1.5 cm slices.
Preheat oven to the highest temperature. Bake 20 minutes, turn and bake an additional 10 minutes or until crisp. Lightly dust with icing sugar.