Recipe By: Rhonda Christie
Preparation time: 25 mins
Cooking time: 10 mins
50g milk chocolate chopped (good quality chocolate)
100g dark chocolate chopped (good quality chocolate)
2 tablespoons coffee crystals
2 tablespoons ground Wattleseed
extra ½ cup sugar
4 sheets prepared puff pastry
Preheat oven to 210c. Line 2 oven trays with baking paper. In a small bowl mix together chocolate, coffee crystals and ground Wattleseed. Divide the chocolate and Wattleseed mix into 4 equal amounts.
Sprinkle a sheet of baking paper with some of the extra sugar, place 1 sheet of puff pastry on the sugar and lightly roll with a rolling pin to press some sugar into the back of the sheet of pastry. Sprinkle one amount of the chocolate mix onto the pastry sheet.
On the one side of a second pastry sheet, sprinkle a little extra sugar. Put the sheet (sugar-side down) on top of the chocolate mix on the first sheet press slightly. Sprinkle on top another amount of the chocolate mix. Gently press chocolate mix into the pastry.
Pick up the 2 sheet of pastry on one side and fold so the pastry edges are half way from the centre. Repeat with the other side. Fold the sides over again towards to centre, leaving a small gap in the middle. Press the folded sides of pastry with a rolling pin to flatten slightly, then fold one side of the pastry onto the other, roll slightly.
Trim ends, cut into 12×1cm thick slices. Press cut sides of rounds into the extra sugar. Place on prepared baking trays leaving room for spreading. Bake for 10 minutes or until golden brown. Keep watch as they tend to brown quickly.
Repeat with remaining chocolate mix and sheets of pastry.
Allow to cool on baking racks, serve with ice cream.
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