Fill your home with comfort and joy this holiday with these recipes
Simple (and spectacular!) bakes for the holidays
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.