Sfogliatella (the cheats way)

Makes: 9

Ingredients:

x1 block of puff pastry (500g)

50g melted butter

nutella

pastry cream

2tbsp milk

Roll out the puff pastry on a well floured surface. You want the pastry to be as thin as possible and in the shape of a rectangle.
Cut three strips of pastry, cutting along the longest side down. Spread melted butter along one strip and place a second strip on top. Then butter the next strip and place the final strip on top and spread with butter.
Roll up the strips from the shortest end until you have a short roll, Wrap in cling wrap and place in the freezer for an hour.
Remove from freezer and preheat the oven to 190C/gas mark 5. Line two baking trays with parchment paper. Cut the roll into 9 slices and with the slices, press down the layers, rotating the disc as you go, pushing the center out more as you go. Fold over so it looks kind of like a shell. Repeat for all of the discs.
Fill half with 1 tbsp nutella and seal the edges. If filling afterwards, just seal the edges down. Brush with milk and bake for 20-25 or until golden brown.
Remove from the oven to cool slightly. The nutella ones are best served warm. Allow the remaining unfilled half to cool slightly before piping in the pastry cream.