Chocolate Hazelnut Toaster Pastries
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Chocolate Hazelnut Toaster Pastries
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A recipe for Chocolate Hazelnut Toaster Pastries! Buttery, flaky rectangles are filled with a creamy chocolate hazelnut spread and baked until golden.
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Ingredients
Dough:
- 2 cups all-purpose flour 250 grams
- 1 tablespoon granulated sugar 12 grams
- 1/2 teaspoon salt
- 12 tablespoons butter cold and cubed, unsalted
- 1 egg large, yolk
- 2-4 tablespoons water 30-60 milliliters, ice cold
Assembly:
- 1/2 cup chocolate hazelnut spread 150 grams
- 1 egg separated, large
- 1 tablespoon milk 15 milliliters
- powdered sugar for dusting, optional
Instructions
- In a large bowl, combine the flour, sugar, and salt.
- Cut in the cold butter using your fingers, two forks, or a dough blender until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg yolk and just enough cold water to bring together a smooth dough.
- Divide the dough into two discs, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 375˚F (190˚C) and line a large baking sheet with parchment or slightly grease.
- On a lightly floured surface, roll out one of the chilled discs into an 1/8 inch thick rectangle.
- Trim off any uneven edges and cut out 6 to 8 equal rectangles. Place on the prepared baking sheet about 2 inches (5 centimeters) apart and lightly prick each rectangle a few times with the tines of a fork.
- Repeat with the remaining disc to make 6 to 8 more equal rectangles. Set aside. These will be the tops.
- Separate the egg for the topping, placing the egg white in one small bowl and the egg yolk in another small bowl.
- Whisk the milk into the egg yolk to make the egg wash and set aside.
- Spread about a tablespoon of the chocolate hazelnut spread down the center of one of the rectangles on the baking sheet, keeping 1/4 inch (6 millimeters) edges clear. Repeat with the remaining rectangles on the baking sheet.
- Brush the edges with the egg white.
- Place one of the set aside rectangles over the chocolate hazelnut covered pastry on the baking sheet. Press lightly to seal the edges, then use the tines of a fork to press down and seal the edges further. Use the fork to gently poke a few holes over the top. Repeat with remaining rectangles to make 6-8 pastries in all.
- Brush the tops with the egg wash.
- Bake the pastries in the preheated oven until puffed and lightly golden, about 15-20 minutes.
- Allow to cool at least 5 minutes or to room temperature before serving, optionally with a dusting of powdered sugar.
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