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A pull-apart dreidel is a sheet of puff pastry, a jar of chocolate hazelnut spread and a pizza cutter. No dough to make, nothing to chill — which is the whole reason this Chanukah dessert gets made on a weeknight in December.
Two halves of pastry sandwich the spread. You cut the dreidel outline freehand, cut strips in from each edge toward an uncut center, twist every strip, and brush the whole thing with egg before the maple sugar and cinnamon go on.
Twist the strips the same direction all the way round. Alternating them reads as a mistake once the pastry puffs.
Line a baking sheet with parchment paper and preheat your oven to 375F.
Cut your puff pastry in half and place one half on your parchment paper. Spread the chocolate hazelnut spread on top and cover with the other half of the puff pastry.
Using a pizza cutter, cut out the shape of a dreidel and make cuts along the sides of the dreidel leaving the center uncut.
Twist each piece. Brush the dreidel with an egg wash.
Sprinkle on maple sugar and cinnamon. Bake for 20 minutes or until golden and puffy. Enjoy!