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How to make a Hazelnut Twist
Method
Preheat the oven to 200°C (180°C fan-forced). Line a baking sheet with baking paper. Lay the first 2 pieces of roti on a chopping board and brush the top with water. Sprinkle 1 teaspoon of raw sugar on each piece. Flip them over and spread each roti with 2 tbsp of hazelnut spread. Lay the remaining 2 pieces of roti on top of the hazelnut spread, press slightly to seal. If the pastry is still very frozen, wait a few more minutes to soften slightly. Brush the top with water, sprinkle with the remaining raw sugar. Cut each pastry into 8 strips and twist each strip gently. Place the strips onto the baking sheet. Bake for 20 minutes or until brown and golden. Remove from the oven and transfer to a cooling rack. Dust with icing sugar. Serve warm or at room temperature.
