Servings 6 servings
Ingredients
- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1/4 cup Nutella (See Kelly’s Notes)
- 1 large egg, beaten with 1 Tablespoon water
- 1/4 cup store-bought white (vanilla) frosting
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold both sheets of puff pastry and lightly roll over them with a rolling pin to seal any perforations.
- Using a sharp knife, trace the shape of a football. Place the cut-out football atop the second sheet of pastry to trace and cut out a second football. (Scraps can be baked separately for dipping into additional Nutella.)
- Place one of the cut-out pastry footballs on the baking sheet then spread the Nutella in an even layer, leaving a 1/2-inch border around the edges. Add the second pastry football on top.
- Brush the top of the football with the eggwash.
- Using a sharp knife or kitchen shears, make slits 1 inch apart along the sides of the football without cutting all the way across and leaving a 3-inch-wide strip down the center of the football. Twist each strip tightly.
- Bake the puff pastry football until it is dark golden, 12 to 15 minutes. (All ovens vary, so if needed, add additional time until the football reaches your desired doneness.)
- Remove the puff pastry football from the oven and let it cool completely.
- Transfer the frosting to a sealable plastic bag or piping bag. Snip off the tip and pipe the laces atop the football then serve.
Notes
- Not a fan of Nutella? Swap in melted chocolate or your favorite spread, sweet or savory!
- This is definitely best when fresh, but I’ve had it the day after being made and it's still tasty. Just reheat it at 250°F for a few minutes to warm it up.
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