Chocolate, Mascarpone And Hazelnut Puff Pies Recipe

These gorgeous little puff pies are filled with rich chocolate, creamy mascarpone and hazelnut. An easy pie recipe that takes no time at all and makes a truly scrumptious sweet treat.

Serves 9- 10 mins to prepare and 25 mins to cook, plus chilling and freezing

65g (2 1/2oz) mascarpone
3 tbsp double cream
15g (1/2oz) unsalted butter
2 tbsp golden caster sugar
75g (3oz) dark chocolate, chopped
50g (2oz) roasted hazelnuts, chopped
1 x 500g pack puff pastry
1 egg, beaten

Preheat the oven to gas 6, 200°C, fan 180°C. Warm the mascarpone, cream, butter and sugar in a pan set over a medium heat, until almost boiling. Melt in the chocolate, then add the nuts. Transfer the mixture to a bowl and chill for 30 minutes.

Divide the chocolate mixture into 9 pieces. Roll each into a ball and arrange on a tray; flatten slightly. Freeze for at least 1 hour.

Roll out the pastry to a 30 x 30cm (12 x 12in) square. Cut into 9 even squares. Put a piece of frozen chocolate in the centre of each and brush the edges with beaten egg. Fold the pastry in half to make a triangle, enclosing the flling. Press the edges together to seal, then crimp with the back of a fork.

Put the triangles on a baking tray and brush all over with beaten egg. Bake for 20-25 minutes, until puffed and golden. Leave to cool a little before serving.
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