Fill your home with com­fort and joy this hol­i­day with these recipes

Sim­ple (and spec­tac­u­lar!) bakes for the hol­i­days

Richmond Times-Dispatch - - FRONT PAGE - Recipe by Jackie Free­man

Snowflake Pull-Apart (on the cover)

Cho­co­late and cin­na­mon are lay­ered in flaky dough for a bread you just shape and bake. ⅔ cup cho­co­late-hazel­nut spread (like Nutella), warmed 1½ tsp cin­na­mon Flour, for rolling 4 (8-oz) cans re­frig­er­ated cres­cent roll dough, at room tem­per­a­ture

½ cup mini cho­co­late chips ¼ cup pow­dered su­gar 1 Tbsp milk, more if needed 1. Pre­heat oven to 350°F. In a small bowl, mix choco­late­hazel­nut spread and cin­na­mon.

2. Form each can of dough into a ball. (You will have 4 balls.) Place on a lightly floured sur­face and roll into a 10-inch cir­cle. (If dough shrinks up, let rest 15 min­utes.) Re­peat with re­main­ing dough.

3. Place one dough cir­cle on a parch­ment-lined bak­ing sheet. Gen­tly spread ⅓ of cho­co­late mix­ture over the dough, leav­ing ½ inch un­cov­ered dough around edge; sprin­kle with ⅓ of the

cho­co­late chips. Place an­other piece of dough on top and spread with ⅓ of fill­ing and ⅓ of cho­co­late chips. Re­peat with one more layer of dough and fill­ing. Top with re­main­ing dough.

4. Place a drink­ing glass in the cen­ter of the dough. Us­ing a sharp knife, cut dough into 4 tri­an­gles off the glass. Cut each tri­an­gle in half to form 8 tri­an­gles. Cut each of those tri­an­gles in half, to make a to­tal of 16 tri­an­gles. Re­move the glass.

5. Lift two tri­an­gles that are next to each other and twist away from each other two times. Pinch the ends to seal. Re­peat with re­main­ing pairs of tri­an­gles.

6. Bake un­til golden and cooked through, about 40 min­utes. Re­move from the oven and let cool for 10 min­utes.

7. Com­bine pow­dered su­gar and milk in small bowl. Driz­zle glaze over warm bread and serve. Serves 16 Per serv­ing: 324 cal, 17g fat, 0mg chol, 5g prot, 35g carbs, 16g su­gar, 1g fiber, 452mg sodium

Put a glass in the cen­ter to guide cuts.

Twist two sec­tions away from each other.

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