Mini Chocolate Nut Pastries

Tasty bite-sized chocolate pastries—the perfect treat.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chocolate

Cookie

Ingredients

1 cup ground hazelnuts		2 tbsp confectioner’s sugar, plus more for serving
3 tbsp hazelnut- or almond-flavored liqueur		2 thawed frozen filo sheets
2 1/2 oz (75 g) bittersweet chocolate, grated		3 tbsp honey, warmed

directions

Prep: 25 min Total:

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1
Preheat the oven to 375°F (190°C). Lightly butter a baking sheet. Mix the hazelnuts, liqueur, chocolate, and confectioner’s sugar.
2
Cut out twenty-four 3 1/2 in (9cm) squares from the filo. Place a teaspoon of the chocolate mixture in the middle of each square. Brush a little water around the edge, gather the sides around the filling, and pinch in to form a purse-like shape.
3
Place the pastries on the baking sheet. Bake for 10–12 minutes, or until golden in color. Brush with honey, and let cool for 5 minutes. Sift confectioner’s sugar over the top of the pastries. Serve warm or cooled.

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Mini Chocolate Nut Pastries

Ingredients

directions