silviamira
June 24th, 2009, 08:07 AM
Chocolate puff pastry pie
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: 10 minutes
Serves: 4
Ingredients:
-----------------------------------------------------
1 sheet puff pastry (found in supermarkets)
Vegan chocolate spread ("Nutella"; I buy it in a fair-trade store)
pine nuts
sugar
Instructions:
-----------------------------------------------------
1. Preheat oven at 190ºC. Roll out puff pastry, cut it in half and place one of the halves on baking paper.
2. Spread the chocolate all over the puff pastry; be generous but be careful to leave a 2 cm edge all around it!
3. Paint the edge with a bit of water and cover with the other half of the puff pastry sheet. Crimp down the edges with a fork.
4. Prick the pastry with a fork to prevent it from rising, paint it with water and spread sugar and pine nuts to taste. Bake it at 190ºC for about half an hour, until golden.
Voilà!
Additional comments:
-----------------------------------------------------
In Catalonia, this flat pie is traditionally eaten on St. John's Eve (23rd June) and is filled with cabell d’àngel, a type of pumpkin jam. It's my favourite filling! You can also use apricot/strawberry/etc jam, apple sauce ... be creative!
This pie is super easy and quick to prepare, and it’s as good as it gets!
Um, I don't seem to be able to post a picture... You can see it in my blog:
http://silvia.badall.net/?p=54
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: 10 minutes
Serves: 4
Ingredients:
-----------------------------------------------------
1 sheet puff pastry (found in supermarkets)
Vegan chocolate spread ("Nutella"; I buy it in a fair-trade store)
pine nuts
sugar
Instructions:
-----------------------------------------------------
1. Preheat oven at 190ºC. Roll out puff pastry, cut it in half and place one of the halves on baking paper.
2. Spread the chocolate all over the puff pastry; be generous but be careful to leave a 2 cm edge all around it!
3. Paint the edge with a bit of water and cover with the other half of the puff pastry sheet. Crimp down the edges with a fork.
4. Prick the pastry with a fork to prevent it from rising, paint it with water and spread sugar and pine nuts to taste. Bake it at 190ºC for about half an hour, until golden.
Voilà!
Additional comments:
-----------------------------------------------------
In Catalonia, this flat pie is traditionally eaten on St. John's Eve (23rd June) and is filled with cabell d’àngel, a type of pumpkin jam. It's my favourite filling! You can also use apricot/strawberry/etc jam, apple sauce ... be creative!
This pie is super easy and quick to prepare, and it’s as good as it gets!
Um, I don't seem to be able to post a picture... You can see it in my blog:
http://silvia.badall.net/?p=54