Sweet Puff Pastry Pockets
from the video
Ice Tray Pastry Pockets
by Pierce Abernathy
for 12 servings
1 package frozen puff pastry, thawed
¼ cup (55 g) chocolate hazelnut spread
½ banana, sliced
¼ cup (80 g) raspberry jam
½ chocolate bars, broken into 4 squares
¼ cup (45 g) chocolate chips
12 mini marshmallows
½ graham cracker, broken into 4 squares
Preheat oven to 400˚F (200˚C).
Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
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.
On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
Using a knife cut any excess dough from the sides.
Using a fork, press into the the edges of the pastry and seal.
Brush the pastry with egg wash and bake for 30 minutes.
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