Ingredients

The following ingredients have 12 Servings
  • 1 sheet puff pastry
  • 1 cup chocolate hazelnut spread
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • Confectioner’s sugar for dusting
  • Icing for drizzling (recipe below)
  • 1 egg and 1 teaspoon water, whisked for egg wash
  • 3/4 cup confectioner’s sugar
  • 1 tablespoon whole milk

Instruction

  • In a bowl, stir chocolate hazelnut spread, orange juice, and zest. Set aside.
  • Preheat oven to 350 degrees F.
  • On a well-floured surface, roll out puff pastry dough into a 10×10 rectangle.
  • Divide the rectangle with a pastry cutter into equal length rectangles about 3×3 inch.
  • Spoon about 2 teaspoons worth of chocolate filling into the center of each rectangle. Brush the edges of the rectangle with the egg wash and fold over into a triangle. Crimp the edges with a fork and place each pastry on a parchment-lined baking sheet. Brush each pastry with the remaining egg wash.
  • Bake for about 15 minutes or until golden and edges are a little bubbly.
  • Remove and let cool to room temp before drizzling with icing. Before serving dust with confectioner’s sugar if desired. Enjoy!