Ingredients
Scale
For the Quick Puff Pastry
- 2 cups King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon fine salt
- 20 tablespoons high-quality salted butter (10 ounces), cold and cut into cubes
- 2/3 cup ice cold water
For the Filling
- 1 (11-ounce) can Hazelnut Praline Paste (or 1 1/4 cups chocolate hazelnut spread)
- 3 tablespoons salted butter, melted (omit if using chocolate hazelnut spread)
- 1/2 cup coarsely chopped roasted hazelnuts
- 1/2 cup coarsely chopped dark chocolate
For the Glaze
- 1 1/2 cups powdered sugar
- 2–4 tablespoons water or heavy cream (depending on how thick you’d like your glaze)
Instructions
- To make the puff pastry, in a medium bowl combine the flour and salt.
- Add the cold, cubed butter and toss to coat.
- Use a pastry cutter or your hands to quickly work the butter into the dough. It will be very crumbly with large bits of butter throughout the dough. That’s right.
- Make a well in the center of the mixture and pour in all of the water. Using a wooden spoon or spatula, quickly stir to incorporate the dough. The dough will be slightly wet and sticky with occasional patches of dryness. That’s right. Try not to overmix the dough.
- Flour a work surface well and add the dough. Pat it into a rough, about 1 1/2-inch thick rectangle. You will still see chunks of butter and if there seems to be bits of dryness, that’s ok. The dough will come together with each roll.
- Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10 to 12-inches long and about 8-inches wide.
- Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle fold. Rotate the dough one-quarter turn, and repeat. Pick the dough up and use additional flour on the counter to prevent the dough from sticking.
- Roll out, fold, and turn the dough at least 6 or 7 times.
- When done, wrap the dough in plastic wrap and chill for at least 1-hour or overnight. If you refrigerate the dough overnight, let it sit at room temperature for 20 minutes before rolling.
- When ready to make the rolls, place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a muffin tin with butter or nonstick spray and set aside.
- Remove the dough from the refrigerator and, on a well-floured work surface, roll the dough into a 1/4-inch thick rectangle.
- If using the hazelnut praline spread, in a small bowl stir together the spread and melted butter.
- Spread generously with hazelnut praline spread, or chocolate hazelnut spread.
- Sprinkle with chopped hazelnuts and chopped chocolate.
- Begin rolling from the long or tall end, finishing seam side down.
- Slice into 12 even rolls, about 1 1/4-inch thick.
- Place in the prepared baking tin and bake until golden brown and bubbling with butter, about 24-28 minutes. The rolls may take longer to bake depending on your oven, but keep an eye to make sure they don’t brown too much.
- Remove from the oven, allow to cool for 10 minutes in the pan before removing to a wire rack to cool until just barely warm before glazing.
- Whisk together the powdered sugar and water or cream to create a thick and smooth glaze. Frost the rolls and enjoy!
