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



  • 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


  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.

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