Chocolate and Hazelnut Puff Pastry Hearts
A sweet distraction for those dear to you (don’t count the calories!) These crisp palmiers can be eaten on their own with coffee or to accompany a tangy lemon dessert.
100g butter, softened
50g Demerara sugar
75g hazelnuts, chopped finely
100g chocolate chips
1 ready-rolled sheet of puff pastry
Beat the butter and Demerara sugar together then stir in the hazelnuts and chocolate. Unroll the puff pastry and spread with the chocolate and hazelnut mixture.
Fold both the long sides of the pastry into the centre, brush with water and then fold in half lengthways. Cut into slices and place the hearts well apart on an AGA cold plain shelf, lined with Bake-O-Glide – you will need to do this in 2-3 batches.
2, 3, 4 and 5 oven AGA: Slide the cold plain shelf onto the second or third set of runners in the Roasting Oven. Cook for 10-12 minutes, turning the shelf after 8 minutes for perfect browning.
Cool on a wire cake rack and serve sprinkled with icing sugar.
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