and make these beautiful and elegant puff pastry flowers filled with creamy chocolate and crushed hazelnuts
|This post is brought to you in partnership with Pepperidge Farm Puff Pastry. All opinions are mine. |
Thank you Pepperidge Farm for this opportunity!
With the holiday season quickly creeping up on you, have you started planning your dinner menu yet?! It’s never too early to think out all the delicacies you will bring to the table for your family and friends.
Today’s recipe is everything you love about flaky puff pastry, creamy chocolate and crushed hazelnuts served up in an adorable flower shape.
I was playing around with my kids’ playdough, inspired by those chocolate brioche stars that you’ve probably seen all over internet.
And TA DHA!
Here is my ingenious idea. It requires some mildly skillful cutting and some careful twisting. And Pepperdige Farm puff pastry of course… not playdough!
I guess all those hours spent with my sister many years ago creating pretend food with colorful dough finally pays off :)
Ingredients: to make 9 flowers
- 1 sheet of Pepperidge Farm puff pastry (half of a 17.3 oz package), thawed*
- 1 egg
- 1 tablespoon of water
- 3 tablespoons of chocolate spread
- 2 tablespoons of chopped hazelnuts
*Remove the puff pastry from the freezer, and leave at room temperature for about 30 minutes
Preparation time: 20 minutes to prepare and 15 minutes to bake
1. Heat the oven to 400° F (205° C).
In a small bowl, whisk the egg with one tablespoon of water. Set aside.
2. Unfold one puff pastry sheet on a lightly floured surface, and cut into 9 squares, each with a side of about 3 inches (7.5 cm).
3. Place one square of puff pastry on a piece of parchment paper (just a little bigger than the pastry). It’s more convenient to work with small individual piece of parchment paper when making the flowers. Add one teaspoon of chocolate spread in the middle of the pastry.
4. Brush the edges with egg wash.
5. Bring the four edges together…
Then the four sides…
and make the pastry into a ball.
6. Flip the ball upside down
and flatten slightly with your fingers.
7. Cut 8 petals out the pastry, turning each by 45 degrees – all in the same direction – so that the chocolate filling is showing.
8. Brush with more egg wash,
and add a little bit of chopped hazelnuts in the middle of the flower. Push the hazelnuts down in the middle of the pastry with your finger.
9. Bake at 400° F (205° C) for about 12 to 15 minutes, until golden on top.