Ingredients
Units
Scale
- 1 sheet puff pastry
- 1 cup chocolate hazelnut spread
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- Confectioner's sugar for dusting
- Icing for drizzling (recipe below)
- 1 egg and 1 teaspoon water, whisked for egg wash
Simple Icing:
- 3/4 cup confectioner's sugar
- 1 tablespoon whole milk
Instructions
- In a bowl, stir chocolate hazelnut spread, orange juice, and zest. Set aside.
- Preheat oven to 350 degrees F.
- On a well-floured surface, roll out puff pastry dough into a 10x10 rectangle.
- Divide the rectangle with a pastry cutter into equal length rectangles about 3x3 inch.
- Spoon about 2 teaspoons worth of chocolate filling into the center of each rectangle. Brush the edges of the rectangle with the egg wash and fold over into a triangle. Crimp the edges with a fork and place each pastry on a parchment-lined baking sheet. Brush each pastry with the remaining egg wash.
- Bake for about 15 minutes or until golden and edges are a little bubbly.
- Remove and let cool to room temp before drizzling with icing. Before serving dust with confectioner's sugar if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12
