Contributing Writer: Leslie Cates from The Cozy Little Kitchen
These lovely little pastries are the perfect confection to quickly whip up as a special dessert for your family. While they look like something from a French patisserie (bakery), they are not at all time consuming or difficult to make! This dessert is actually made with refrigerated pie crust– a modern-day favorite of mine– that has been rolled up with chocolate-hazelnut spread and sweet strawberry preserves. They’re simple and oh so delicious! The combination of the chocolate-hazelnut and strawberry reminds me of classically romantic chocolate covered strawberries!
The filled pastry is baked to a crispy golden outside crust while the pastry inside remains tender while soaking up the strawberry goodness. They are coated in a simple almond glaze that tastes really delicious with the chocolate-strawberry filling. For a romantic Valentines Day dessert, serve the pastries on a pretty plate with fresh strawberries, whipped cream, and a sprig of mint for a beautiful presentation that won’t be forgotten!
Whether it’s a romantic Valentines Day dinner, birthday breakfast, or even a “me-time” coffee break, these Chocolate-Strawberry Pastries with Almond Glaze would be perfect to give your family a bite of something they will love you for!
Chocolate-Strawberry Pastries with Almond Glaze
Makes 6 pastries
1 Refrigerated Pie Crust
6 heaping Tbsp. Chocolate-Hazelnut Spread (I used Nutella)
6 Tbsp. Strawberry Preserves
1 Egg Yolk
1 tsp. Water
1 Tbsp. Sparkling Sugar
1/2 c. Powdered Sugar
1 Tbsp. Milk
1/4 tsp. Almond Glaze
I love this glaze, because it’s delicious and very forgiving! Add more milk to thin or more sugar to thicken, but you want a pourable consistency that still adheres well onto the cooled pastry. Mix all of the glaze ingredients in a small bowl and stir very well with a whisk until smooth. Note: The pastries in the first pictures don’t have glaze on them, because all of the glazed ones were eaten right away!
Preheat the oven to 350 degrees F. Place parchment paper on a cookie sheet and put the sparkling sugar in a little bowl and set aside. Whisk the egg yolk and water until frothy and set aside.
Place the unrolled pie crust on some flour on the counter top. Using a flour dusted rolling pin, proceed to gently roll the dough until it’s a little thinner, but not too delicate to move.
Next, cut out 6 rectangles using a pizza cutter. I squared off the dough first by cutting the extreme rounded edges off. (This part doesn’t have to be perfect, because it’s going to be rolled up anyways!) Place rectangle pieces on the parchment paper.
Place a heaping tablespoon of chocolate-hazelnut spread each piece. Spread out to about about a 1/2 inch from the edge.
Place a tablespoon of strawberry preserves on each piece. Spread this layer out right over the chocolate, still leaving the edges clean.
Starting at the narrow end, roll up the dough as if you are making cinnamon rolls.
Once rolled, use the tines of a fork to dip into the egg and seal the edges of the dough. It doesn’t have to be perfect.
Brush the top of the dough with the egg and sprinkle with sparkling sugar.
Cut slits in the top for air to escape.
Bake for about 20-25 minutes or until light golden brown. Don’t worry, the pastries will be oozing, but that’s okay! The filling that leaks will just peal away from the pastry after they have cooled a little bit.
Move to a cooling rack.
After allowing to cool 20 minutes or so, take the glaze you made and pour over top of the pastries. Add more sprinkling sugar, if you like.
Let the glaze harden–if you can wait!– and serve to your beloved family and friends!
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