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1
Cut the butter into small pieces and wrap it in a foil. Place it in the freezer for 10 minutes.
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2
Put the flour and the butter in a food processor and pulse 4-5 times.
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3
Add the cream cheese and mix until dough forms a ball.
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4
Roll the dough on a floured surface into a smooth even rectangle 1 cm thick.
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5
Fold the dough in thirds, like a business letter. This completes the first turn.
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6
Rotate the dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again. Once again, the dough should be in a smooth, even rectangle.Fold the dough in thirds again, completing the second turn.
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7
Repeat the rolling and folding technique until the dough has had a total of three turns.
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8
Put it in the refrigerator wrapped in plastic.
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9
Chill for 15 minutes before using.
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10
Roll the dough into floured surface, forming a 1 cm thick rectangle .
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11
Spread wih hazelnut spread.
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12
Preheat the oven to 200 degrees Celsius.
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13
Cut strips 1.5 cm wide and 10 cm long and then twist them by turning them on themselves.
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14
Arrange twists on a baking sheet lined with parchment paper and sprinkle with sugar.
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15
Bake for about 10 minutes until well browned.
