Recipe for Flaky Nutella Candies

Start with the puff pastry. Pour the flour, salt, and cold diced butter into a mixing bowl. Work the dough until it forms a coarse crumbly mixture with some small pieces of butter remaining (about the size of a pea). Pour in the water and mix. The dough will then be slightly sticky.

Flour your work surface. Place your dough on it, flour both sides and form a square with it. Then roll the dough out lengthwise. Fold the top of the dough to the center and do the same with the bottom part. You have just completed the first fold. Turn the dough 90° to the right and then roll it out again lengthwise to make the second fold, repeating the same process as in the previous step. You need to complete a total of 5 folds. When you are finished, wrap your dough in plastic wrap and let it rest in the refrigerator for at least 2 hours, preferably overnight.

A few hours before making the candies (at least 3 hours in advance), place hazelnut spread in each compartment of an ice cube tray and put it in the freezer. This will make it easier to create the candies later.

After resting, roll out the dough to about 3 mm thickness. Then cut roughly into squares of 8 cm by 8 cm and place them in the cavities of the cake pop mold. Make sure the dough fits well into the mold and adheres properly to the sides. Repeat with all the cavities.

Take the frozen hazelnuts and place them in the cavities covered with puff pastry. Fold the pastry over the top, seal the edges well, and remove the excess. Repeat until you have made all the candies.

Finally, bake for 20 to 25 minutes at 200°C.