It's that time of year...

Three years ago we spent an unforgettable 18 summer days in Europe. Every year around this time I can feel myself longing for those days. We stayed at this bed and breakfast in Villers- Bocage.

I am having a difficult time finding words to describe the feelings I experienced during our stay. Instantly, I knew Ferme du Pressoir was and always will be my very favourite place on earth. While I loved our hotel in Paris, there is something so genuine about staying in a bed and breakfast.

Our host Oldie spoke very very little English but we didn't need to speak the same language to understand her warmth. She immediately welcomed us with a huge bowl of cherries and cider she had made right there on the farm. She then took us on a tour where we collected eggs for our breakfast the next day.

The next morning we heard the rooster crow and sleepily made our way downstairs. We woke to a table full with cereal, toast, fresh omelettes made to order, homemade hot chocolate, fruit and pastries all around. It was my very favourite meal of the trip. We sleepily sat on a farm in northern France, surrounded by amazing food, planning our day at the D-Day beaches.

Around this time each year I try to find a recipe to help bring me back to those days. Just like last year this recipe includes Nutella.  Pastry and chocolate to help sooth a longing soul.

Note * The blog this recipe is from is the one I meant to link to in my last post. I accidentally linked to another blog by mistake. I have since fixed this but just in case, I don't want you to miss this great site!

 A Sweet Spoonful's Nutella Puff Pastry

1 sheet frozen puff pastry (from a 17.3 package), thawed
1 large egg, beaten for an egg wash
7 oz. Nutella (roughly half of a 13 oz. jar)
1 Tbsp. sugar for sanding the crust
Fleur de sel (or fine sea salt) for finishing
4 Tbsp. whole hazelnuts, toasted and chopped

Directions:
Preheat oven to 450 F. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.

Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.

Makes 4-6 servings