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Sweet Puff Pastry Pockets

by Pierce Abernathy featured in Ice Tray Pastry Pockets

Inspired by facebook.com

Ingredients

for 12 servings

  • 1 package frozen puff pastry, thawed
  • ¼ cup
    chocolate hazelnut spread (55 g)
  • ½ banana, sliced
  • ¼ cup
    raspberry jam (80 g)
  • ½ chocolate bars, broken into 4 squares
  • ¼ cup
    chocolate chips (45 g)
  • 12 mini marshmallows
  • ½ graham cracker, broken into 4 squares
  • egg wash

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Preparation

  1. Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
  2. Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
  3. Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
  4. Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
  5. Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
  6. On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
  7. Preheat oven to 400˚F (200˚C).
  8. Using a knife cut any excess dough from the sides.
  9. Using a fork, press into the the edges of the pastry and seal.
  10. Brush the pastry with egg wash and bake for 30 minutes.
  11. Enjoy!
 

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