March

March

March 20, 2016

CHOCOLATE HAZELNUT BERRY PASTRIES



Hey Y'all!
I am going to share a darling little recipe
that my friend Karen, who lives in Austin,
gave to me! It is so easy to put together
and would be a perfect sweet ending to your 
next spring soiree! 


Texas had experienced a week of rain
when we babysat the BoBo!!!
We need it badly in order for the bluebonnets to bloom,
so I am certainly not complaining!
I love to bake on rainy days....how about you?


You need a few ingredients....
and the berry ingredient can be of your choosing!
I selected my Four Fruit Preserves simply
because it's what I had on hand.
Raspberry preserves are delicious in this recipe!

CHOCOLATE HAZELNUT BERRY PASTRIES
1 sheet of puff pastry, thawed
Chocolate Hazelnut Spread
Fruit Preserves
1 egg, beaten
Powdered Sugar, for dusting


Taking one sheet of puff pastry, roll the dough into 12 inch strips
Using a pastry cutter, cut the sheet into thirds lengthwise.
Take each sheet portion and cut this into thirds so that you have
a total of nine squares. 
Place a tablespoon of chocolate spread on one half of the pastry square.
Top with a spoonful of preserves.
Using your finger, dab a bit of beaten egg mixture along the edges
of the pastry square.
Fold over, and press the edges together.
Using a fork, make a sealed edge.
Cut a few slits on top in order for air to escape while baking.



Bake at 400 degrees F.
for 15-18 minutes.
Allow to cool and dust with powdered sugar!


Karen suggested that you may also use
dark chocolate chips in this recipe also! 
What a divine little recipe to make you the hostest with the mostest!




2 comments:

  1. Oh, my....these look and sound wonderful. I just love using puff pastry and it turns out beautifully every time. Thanks so much for this recipe.....

    ReplyDelete
  2. I'm just glad we missed the hail that hit Fort Worth!!
    We are in the country and will be driving home tomorrow by way of the back roads where I hope to snap some bluebonnet pictures!!

    ReplyDelete