Method

1. Preheat oven to 180°C fan and 2 cupcake tins with cupcake liners/ cases.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky (if you’re making them gluten-free, use a gluten-free flour blend!).
3. Use a flower shaped cookie cutter to chomp out the shapes and press into the cupcake tin, creating a cup shape. Watch my video tutorial here. 
4. Using a food grade brush, brush dairy-free milk over the pastry flowers and sprinkle over the sugar. This will help turn the pastry golden brown.
5. Bake in the middle of the oven for 10-15 minutes, or until golden brown in colour. It might take 5 minutes or so longer depending on your puff pastry, so just keep an eye on them! Don’t let them burn!
6. Once golden in colour, remove the tin from the oven, lift out the pastry flowers and place on a wire rack. I like to leave them in the cases while they cool.
7. Once the pastry is cool, transfer a few tablespoons of vegan Nutella into a piping bag and snip off the tip (you can even spoon it in using regular spoons). Fill the middle of the puff pastry flower with some of the chocolate spread. 
8. In a small blender, add the hazelnuts, whizz them up then sprinkle over the pastries.
9. To finish them off, serve with a light dusting of icing sugar (this is optional).
10. Serve and enjoy!