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.
cost per recipe: $3.42
The price is determined by the national average.
tablespoons hazelnut chocolate spread
tablespoons caramel topping
tablespoons all-purpose flour
of 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
teaspoons chopped hazelnuts (filberts), toasted
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.
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.
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.
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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