Hazelnut Chocolate Caramel Blossoms

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.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 5 minutes
  • total: 20 minutes
  • Serves: 16

Recipe

Ingredients

  • 3 tablespoons hazelnut chocolate spread
  • 3 tablespoons caramel topping
  • 2 tablespoons all-purpose flour
  • 1/2 of 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 4 teaspoons chopped hazelnuts (filberts), toasted

Directions

  1. 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. 

  2. 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.

  3. 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.

  4. Spoon or pipe about 1 teaspoon hazelnut caramel mixture into each pastry cup.  Sprinkle each with about 1/4 teaspoon hazelnuts.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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