Raspberry Pain au Chocolat
Flaky shop-bought puff pastry is filled with chocolate-hazelnut spread and raspberry jam in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple and delicious.
Ingredients
Serves: 18
- 1 (500g) packet puff pastry
- 6 tablespoons chocolate hazelnut spread
- 3 tablespoons raspberry jam
- 1 egg, beaten
- 4 tablespoons icing sugar for dusting, optional
Directions
Preparation:20min ›
Cook:18min ›
Ready in:38min
- Preheat the oven to 200 degrees C.
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of pastry out to about 40cm long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1cm of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut slits across the top of each pastry, and place them on baking trays, spacing 5cm apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with icing sugar when cooled if desired.
Watch a video of it being made…
Raspberry Pain au Chocolat
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Reviews and Ratings
Global Ratings:
(91)
Reviews in English (74)
I made these for a few friends, and they all raved about it. To really simplify this recipe, use packaged, refrigerated crescent rolls. They come preshaped and precut, so the only thing to do is roll them out and pull them apart. Spread the topping on, and roll. I also warmed the hazelnut spread for a few seconds in the microwave to make it easier to spread. Total prep time was no more than 10 minutes this way, and cooking time was 8-12 minutes (as per directions for crescent rolls). Very fast, very easy, and great results. - 23 Apr 2007 (Review from Allrecipes USA and Canada)
These were great. Everyone loved them. They are NOT difficult, so please don't be discouraged! Some tips: flour your countertop and pin when you roll out the pastry. Lay down one third of your sheet at a time so the others don't get in the way. Don't be concerned about exact measurements: just lengthen and widen the pastry with a few strokes of your pin, keeping it in a general rectangular shape. Don't bother to measure the Nutella, you can eyeball it. Less is more here; you want it to be a hint of flavor, you don't want people to say "Mmm, Nutella and raspberry jam!" Spread the Nutella quickly, as it dries out after several strokes and becomes more difficult to spread. It doesn't have to be pretty; nobody can see the inside. If you go all the way to the edge, no worries. The jam measurement seems to be just right for the size pastry. When you fold em up, crimp the edges with a fork; if filling squeezes out, oh well. A few strokes of egg wash along the top and sides. Make sure you use parchment paper as the filling may overflow in the oven and be a huge pain to scrape off the sheet. And voila! Quick, easy, delicious... this pastry will impress, and you don't have to let on how painless it was. - 17 Aug 2007 (Review from Allrecipes USA and Canada)
Wow! So simple and yet so elegant and delicious! I used a mixed berry all-fruit and 2 squares of Hershey milk chocolate as suggested in a review--great idea and a lot easier than spreading Nutella or investing in a whole jar. I think one person above didn't realize to cut pastry rectangle in thirds across, not lengthwise! So before adding filling, pastry size will be about 5 & 1/2"x 3 & 1/2" - 11 Jun 2007 (Review from Allrecipes USA and Canada)