Description
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Ingredients
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 6 tablespoons chocolate hazelnut spread
- 3 tablespoons all fruit raspberry jam
- 1 egg, beaten
- ΒΌ cup confectioners’ sugar for dusting (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long
- and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg
- and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry
- and place them on baking sheets
- spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven
- or until golden brown. Cool on racks. Dust with confectioners’ sugar when cooled if desired.
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Servings: 18