Wednesday, November 9, 2016

How to Make Puff-Pastry Chocolate-Hazelnut Flowers

See how you can transform few simple ingredients into a work of art 
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.
So, here is a cute recipe idea for you to keep in mind when deciding.
These puff pastry and chocolate flowers are a great way to sweeten up and decorate your table. They will leave everyone in awe by how pretty, and delicious they are. And so quick to make, thanks to Pepperidge Farm frozen puff pastry. It's super easy to use, and bakes perfectly every single time. 
So get ready for all the "oohs" and "aahs". And especially the "mmms"... those are always my favorite!


Today's recipe is everything you love about flaky puff pastry, creamy chocolate and crushed hazelnuts served up in an adorable flower shape. 
With only few ordinary ingredients you can now whip up an extraordinary dessert. So inviting that you won't be able to turn it down. Even when you eat too much turkey and stuffing and feel like your clothes are getting snug, you still will be begging for one. 
Now, let's discuss how this dessert came to life. I've got one word for you: playdough.  
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 :)
Before I forget: make sure to check out Pepperidge Farm Instagram page today. I'm so excited to be taking over their feed for the day. I'll share this recipe and some fun baking tips. Make sure to follow them here, and show me all your love. 
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

Directions:
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.
Enjoy :)





31 comments:

  1. What a brilliant idea! I'm definitely trying some of these for the holidays. ღ

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    Replies
    1. Thank you!! I's really fun, easy and yummy :)

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  2. Yummy! You come up with the most clever ideas!

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  3. Is there anything else you can use as the filling? It would be great to match the holiday color theme!

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    1. I've only tried with chocolate spread so far. But it should work with other filling... maybe a red or blue preserve/jelly (strawberry, blueberry, raspberry...). Or even a savory variation, with tomato paste and cheese?!? As long as it's not too soft or runny (it might get messy!) it should work. I will have to experiment with these :)

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  4. Does it come out soft or crunchy? Love this idea!

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    Replies
    1. It's made with puff pastry so they are crispy with added crunch from the hazelnuts :)

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  5. Question: do you not roll the puff pastry at all? I find that the dough is not cooked through. It really puffs alot and wasn't done at all in the time frame, naturally ovens are all different. I want to try some kind of pumpkin filling. Still trying to figure that out but am close lol. Thanks for sharing. It's so lovely!

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    Replies
    1. I didn't roll the puff pastry at all. And yes, it might depend on the oven - I have two ovens in my kitchen and they don't bake the same! So yes, you can increase the baking time, until fully cooked, or you can roll a bit the pastry. But make sure it's not too thin or the cutting and turning the petals might get really messy. Did you flatten the ball before cutting? And it helps to press down the middle of the flower (where the hazelnuts are)... I'm assuming that's where the dough wasnt' cooked. Let me know how it goes with pumpkin! Sounds really interesting :)

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    2. You could make a pumpkin pie filling (such as: http://allrecipes.com/recipe/23439/perfect-pumpkin-pie/) but instead of baking it in a pie shell, pour the filling into an oven proof dish, place in larger pan with 2" sides, add water to the larger pan up to about half way up the side of the filling dish and bake at 350 degrees 30-40 minutes like a custard. Then you could just scoop pumpkin custard onto puff pastry. I would use chopped pecans on top. This would be a little extra work but would make a more dramatic desert than plain ole pumpkin pie.

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  6. I've made these twice now in large amounts. I found out that after I place the filling in and turn them over I place them in the refrigerator so that the pastry firms up and it's easier to cut and turn the petal and I get a pretty flower. Thank you so much for sharing this idea, everyone I make them for loves them.

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    Replies
    1. Thank you Melanie for trying the recipe and for posting. That is such a great advise, especially when making a lot of these at the same time. Have a fantastic day.

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  7. Pure genius...love what you have done and can't wait to try with different fillings! Thank you for sharing.

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  8. Since I'm not a fan of hazelnut I will use toasted coconut. Another option is Kroger brand coconut macaroon spread with almonds.

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