This is a super quick post because it is a super quick recipe.
While playing with puff pastry and making char siu sou the other day, I had some pastry left and I wondered what to do with it.
I am a huge fan of Nutella, so I figured that chocolate pockets were the way to go since they are super fast, and well, super yummy.
I mean, how can one possibly go wrong with Nutella?
I took a sheet of ready-rolled puff pastry and cut 4 squares out of it. On each square, I placed a tablespoon of Nutella.
I used a pasrty brush to brush some egg wash on the edges.
Then I took one corner and folded the pastry into a triangle.
I used a fork to seal the edges.
And I egg washed the pastry.
They were baked.
And allowed to cool on the tray for 5-10 minutes before I cooled them completely on a wire rack.
Needless to say, these did not hang around for very long.
- 1 pack (6 sheets) ready rolled puff pastry, thawed in fridge overnight
- 1 egg + 3 tablespoon milk, beaten
- Cut each piece of pastry into 4 squares
- Place a tablespoon of Nutella in the middle of each square.
- Brush edges with egg wash. Fold to seal.
- Seal edges with a fork.
- Egg wash the pastry.
- Bake at 200C for 10-12 minutes, or until the tops of the pastry turn golden brown.
- Cool in tray for 5-10 minutes before transferring to a wire rack to cool completely.
- Can be kept frozen in an air-tight container for up to 2 months. Thaw in fridge before warming up in microwave oven.