Preheat your oven according to the instructions on your pastry packaging (usually Gas Mark 7 / 200°C / 400°F).Line a baking tray with parchment paper or lightly grease it to prevent sticking.
Lay out one sheet of puff pastry. Spread nutella or spread of your choice over half of the sheet, leaving about a ½-inch border around the edges to stop the filling from leaking.
Fold the un-coated half of the pastry over the Nutella-covered side. Press gently to seal and flatten slightly.
Cut the folded pastry into 4 even pieces.Place a small circular lid or cookie cutter in the centre of each piece to mark the spider’s body. (See blog post for photo instructions).
From the edge of the circle, cut four diagonal slits leading to the corners of the pastry piece.Gently pull up the centre sections you cut out and set them aside.
You’ll be left with two triangular shapes next to the circle. Cut four strips into each triangle to form the spider’s legs, then twist the strips slightly for a realistic effect.
Brush the spiders lightly with egg wash or non-dairy milk (if you are making them vegan friendly) to help them bake to a golden finish.Bake for 12–15 minutes at Gas Mark 7 (200°C/400°F) or until golden and puffed.Tip: Check your pastry after 12 minutes. Over-baking can burn the legs since they are thinner.
Allow the spiders to cool completely. Add candy eyes or chocolate drops to create their spooky faces. Use a dab of icing or melted chocolate to stick them on.
