Puff Pastry Twists

Dessert with a twist! I absolutely loveee these vegan nutella and strawberry twists - they’re super easy AND delish!

Ingredients:
-2 sheets puff pastry (most supermarket puff pastry in Aus is vegan)
-1 punnet strawberries, finely chopped
-1 jar chocolate hazelnut spread by Pana Organic (you can use between 1/2 - a whole jar depending on how much you’d prefer)
-Icing sugar, if desired
-Plain flour, to prepare
-Plant-based milk, if desired

Method:
1. Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
2. Sprinkle a layer of flour over your chopping board/bench and place one puff pastry sheet on top.
3. Top puff pastry sheet with choc hazelnut spread and strawberries, then place the second puff pastry sheet on top and press down to stick together.
4. Cut the pastry into 1-inch wide long rectangles, and then twist each piece. Transfer to the prepared baking tray and brush with plant-based milk, then place in the oven to bake for 20-25 minutes or until golden.
5. Serve warm and sprinkle with icing sugar, if desired.
6. Enjoy!