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Easy Puff Pastry Spider Tear-and-Share

Easy Puff Pastry Spider Tear-and-Share

32Min
8Servings
185Cal
EasyLevel
VegetarianKid friendly
#halloween#tear-and-share#puff-pastry#easy#kids

Equipment

Sharp knife
Cutting board
Rolling pin
Spatula
Whisk
Fork
Baking sheet
Parchment paper
Oven

Ingredients

Pastry

puff pastry (chilled)

2 rolls

Filling

chocolate hazelnut spread (room_temperature)

2 tbsp

Egg Wash

egg (room_temperature)

1 piece

Instructions

1

Prepare workspace and ingredients

Take puff pastry out of fridge, preheat oven, and lightly flour your work surface.

5 min
Work quickly so the pastry stays cold
2

Roll and cut spider shape

Roll out one sheet of puff pastry into a rectangle. Cut a large spider shape: round body and eight legs.

5 min
Keep the spider symmetrical so it bakes evenly
3

Add Nutella filling

Spread 2 tablespoons of Nutella on the spider body only, leaving a 1 cm border for sealing.

2 min
Don't overfill or the pastry may burst
4

Top and seal spider

Place the second sheet on top, press edges firmly, and trim excess pastry. Cut eight legs and body segments.

3 min
Press edges with a fork to ensure they stay sealed
5

Brush with egg wash

Beat the egg and brush the entire spider surface for a glossy golden finish.

2 min
6

Bake the spider

Bake at 200 °C for 15 minutes until the pastry is puffed and deep golden.

15 min200°Ctimer 15 min
Check at 12 minutes to avoid over-browning

Original recipe

InstagramRecipe by @anniekaly

Storage

Fridge: 2 days
Freezer: 30 days
Reheat: Oven 180°C 5-7 minutes

Best enjoyed fresh; reheat to restore crispness

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Easy Puff Pastry Spider Tear-and-Share | Chopa | Chopa Chef