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Hazelnut Chocolate Caramel Blossoms

Hazelnut Chocolate Caramel Blossoms

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Chocolate, caramel sauce and hazelnut are a scrumptious combination made even better when spooned into golden, flaky puff pastry cups. A sprinkle of toasted hazelnuts and you’ve got a truly impressive dessert.

serves 16 pieces

Ingredients

cost per recipe: $3.73

The price is determined by the national average.

  • 3

    tablespoons hazelnut chocolate spread

  • 3

    tablespoons caramel topping

  • 2

    tablespoons all-purpose flour

  • 1/2

    of 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 4

    teaspoons chopped hazelnuts (filberts), toasted

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Spray 16 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray.  Stir the chocolate hazelnut spread and caramel topping in a small bowl. 

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut the pastry into 4 (2 1/2-inch wide) strips.  Cut each strip into 4 (2 1/2-inch) squares, making 16.  Press the pastry squares into the mini muffin-pan cups.  Prick the bottoms of the pastries with a fork.

Step 3

Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool in the pan on a wire rack for 5 minutes.

Step 4

Spoon or pipe about 1 teaspoon hazelnut caramel mixture into each pastry cup.  Sprinkle each with about 1/4 teaspoon hazelnuts.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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