Instructions: Pre-heat the oven to 220C/gas7.

Unroll the pastry, take a palette knife and thickly spread the pastry with the chocolate praline spread. You can use any kind you like - peanut, hazelnut or praline. Roll the two ends in until they meet in the middle, then dampen slightly so that they stick. Freeze for 10 minutes.

Cut the pastry into 20 pieces with a sharp knife. Put them well apart on a baking sheet, sift with icing sugar and cook for 10-12 minutes or until golden.

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