| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Frozen puff pastry sheets; (2 sheets), thawed |
|
|
; (17 1/4-ounce) |
| 6 |
tb |
Unsalted butter; room temperature |
|
|
; (3/4 stick) |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Hazelnuts; (about 3 ounces), |
|
|
; toasted, husked, |
|
|
; finely ground |
| 2 |
tb |
All purpose flour |
| 1 |
ts |
Vanilla extract |
| 2 |
lg |
Eggs |
| 1 3/4 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,cut into |
|
|
; small pieces |
INSTRUCTIONS
Preheat oven to 400F. Cut 1 pastry sheet into 9 1/2-inch-diameter round.
Transfer to heavy large cookie sheet; chill.
Using electric mixer, cream butter and sugar in medium bowl until fluffy.
Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over
chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate
pieces over filling, spacing evenly. Chill 15 minutes.
Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9
1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top
with second pastry round, pressing edges together firmly to seal. Crimp
edges decoratively. Brush pastry with beaten egg. Cut small vent hole in
center. Using tip of small sharp knife, score half circles 1/2 inch apart
in top of pastry, beginning at vent and ending at crimped edge. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Bake pastry until puffed and golden brown, about 25 minutes. Cool 10
minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room
temperature, cutting pastry into wedges.
Serves 8.
Bon Appetit May 1991
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