Isn’t my Puff Pastry Befana Stocking beautiful? I assure you it’s very delicious because the filling is all Nutella® and it’s also very cute and fun. This Epiphany stocking-shaped dessert is an extremely easy recipe; it takes only 5 minutes to prepare with just 2 ingredients: puff pastry and Nutella®, then decorated with colorful sprinkles to give it a joyful touch for celebrating Epiphany. It’s so easy that even our kids can make it, just like the Befanini cookies since the Befana is their celebration!
Just draw the shape of the stocking on an A4 sheet, cut it out, place it on the pastry, and get a perfect stocking. You can also fill it with the jam you prefer, but with Nutella you certainly won’t go wrong.
Have I piqued your interest? Then let’s prepare it together ☺️
Happy Epiphany to everyone ❣️
I also leave you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Puff Pastry Befana Stocking
- 2 rolls puff pastry (rectangular)
- as needed Nutella®
- 1 egg white (beaten)
- as needed colored sprinkles
Tools
- Knife
- Baking tray
Preparing the Puff Pastry Befana Stocking
I draw the shape of the stocking on an A4 sheet, after several attempts I succeeded! I could have printed it from the internet, but I preferred to try my hand at drawing. Then, I cut it out and set it aside. I unroll a roll of puff pastry directly on the baking tray, with its own parchment paper, lay down the stocking, and cut the edges with a knife.
I spread the Nutella, leaving the edges free.
I also cut the other roll of pastry and close the stocking. I seal the edges with the tines of a fork. With the scraps, I made two pastry stars and other details, like the stocking edge and the two patches at the tip and heel and I applied them on top of the stocking.
I beat an egg white, brush the two stars, the two patches, and the edge, and decorate with colored sprinkles. I place the tray in the freezer for about ten minutes; then bake at 356°F for about 18/20 minutes.
After the time has passed, I take it out of the oven, let it cool on a wire rack, place it on a plate, and it’s ready to serve!
