Hazelnut Puff Pastry
Accessibility Notice for Archived Blog Posts
This blog post was originally published in 2023 and may not fully meet current accessibility standards. We are actively working to ensure all archived content complies with Web Content Accessibility Guidelines (WCAG) 2.2.
If you experience any difficulty accessing this content or need it in an alternative format, please contact us at [email protected]. We appreciate your patience and are committed to improving accessibility for all users.
Wine Varietal: Fruit Infusions Tropical Pineapple
Ingredients
- 1 package (10 ounces) frozen puff pastry shells, thawed
- 2 ½ cups chocolate hazelnut spread
- 1 cup chopped hazelnuts
- powdered sugar for sprinkle
- Bake pastry shells according to package directions. (Bake them at 400 degrees for about 20 to 25 minutes.)
- Use the rounded end of a wooden spoon to poke down the hole in the middle of the pastry immediately after baking. Let it cool. TIP: Bake the cups up to 24 hours ahead.
- Put powdered sugar in a small strainer and tap with your fingers to sprinkle sugar on top of the pastry cups.
- Spoon or pipe about 1 1/2 teaspoons of hazelnut spread into each pastry cup.
- Sprinkle with chopped hazelnuts.
- Enjoy them with our Sutter Home Fruit Infusion Tropical Pineapple.
