MY COOKBOOK

MY COOKBOOK
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12.4.14

PUFF PASTRY WITH CHOCOLATE


Puff pastry is the only commercially made pastry product I am willing to use. It has a little less substance and is a bit leafier, but it still bakes up into a darn good pastry. I used half a package of Pepperidge Farm Puff Pastry Sheets and made eight good sized pastries. The chocolate is dark Callebaut. Chop the chocolate and simply follow the baking instructions on the box. As soon as the pastry begins to get a golden hue, take them out, because these burn easily. I would have liked to put a few raspberries next to the chocolate pieces myself, but then not everyone likes raspberries. It’s was a nice treat nevertheless.

There used to be a miniature candy bar, actually it was nougat, and it was called “BUM SZELET”. Bum means bang in Hungarian. It was a tiny, cheap revolting confection and it cost 1 forint back in the sixties. I don’t think it had chocolate in it, but this old couple of the family used to bring each of us kids a “BUM Csoki” on Thursdays. Even with our limited experience with good chocolate we thanked them and then left our BUMs on the table. We never ate them. After gifting us with the BUMs, Erzsi néni and Bendi bácsi made a b line to the table and stuffed themselves with grandmother’s pastries. Between mouthfuls we got to hear the latest news on Erzsi néni’s knee pains. Aren't children cruel and observant? I have to admit they were not alone picking Thursdays to drop by; Thursdays were baking days at the Vári house. Here I am sitting with my newly operated knee and thoughts of Erzsi néni’s knees and BUM Csoki float by. I don’t know if it’s my knee or the memory of BUM Csoki that pains me more.


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry, thawed 
1cup of good quality chopped dark chocolate 
1 egg 
1 Tbsp water 

• For best result thaw the puff pastry in the fridge overnight. 
• Heat the oven to 400F. 
• Roll half of the pastry into a 12-inch square. Always roll from the center outward and avoid stretching the dough by hand. 
• Cut the dough into 9 squares. 
• Arrange the chopped chocolate in the middle of the squares. 
• Orient the square so a corner is pointed away from you. Fold this corner down just past the filling and press firmly to seal. 
• Then fold over to one side, forming an open-ended envelope. 
• Brush the filled pastries with the egg mixture. 
• Place the pastries onto 2 parchment lined baking sheets. 
• Bake the pastries for 15 minutes or until golden brown. Be careful this burns easily. 
• Sprinkle with icing sugar and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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