Guys, I’m going to make this short and sweet.
Cause, really, there is only a few things I need to say. And, I’m pretty sure you have better, more romantic, things to do then listen to me on this Saturday. Don’t worry, I won’t hold that against you. How could I?
However, if you don’t have anything better to do then stay tuned, cause I have a very, VERY, important question to ask you. Seriously, it’s like one of the top 5 important questions in the world.
Pretty serious sounding, huh?
Oh. Crap. I almost forgot.
Happy Valentine’s Day you beautiful little person, you.
I feel like today’s the perfect day to tell you how I feel about you. Basically, I adore you to the moon and back. Too corny? Oh well, I’m a hopeless romantic after all, so you’re just going to have to deal with it.
Acceptable? Good, I’m glad we agree. But, really, I love you guys. This blog would be so boring without you. Not to mention, I’d have way less friends if you weren’t around.
So, about that question, I was wondering if maybe you would want to sort of kind of be…
I haven’t told you about the delicious love affair taking place in these pastry puffs.
And, it’s pretty delicious.
Peanut Butter meets Nutella who meets Pastry who meets White Chocolate, and the world was never the same.
Did I mention they are easy to make? Cause they totally are.
Did I mention that I only want to eat peanut butter and nutella now? Cause I totally do.
Oh, and did I ask you to be my Valentine? Cause I totally love you.
Well, you and the pastry puffs. If you’re cool with that then we should hang out. If you’re not there may be something wrong with you. Just saying.
Peanut Butter And Nutella Pastry Puffs
Yields: 18 pastry puffs
1 sheet puff pastry, thawed
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup nutella
about 2 tablespoons water
granulated sugar & heavy cream (or half and half) for brushing the tops of the pastry
1/4 cup white chocolate chips, melted
Thaw puff pastry according to instructions on the box–either let it sit in the fridge over night or at room temperature the day of for about two hours. Once thawed, preheat oven to 400 degrees and gently roll out puff pastry, extending it about an inch on each side, on a well floured surface.
Using a pizza cutter (or, sharp knife) cut the pastry dough in half (vertically or long wise). Stack the two halves on top of each other and cut into 18 squares–I did six strips, cut horizontally, and then cut each strip twice to make three squares total. Remove the top squares from the bottom squares and set aside.
Using 1/4 teaspoon (or, baby spoon) dollop a small amount of peanut butter into the center of each square. Once each square has peanut butter, dollop an equal amount of nutella into the center of each square. Gently swirl the two dollops together. Alternatively, you could mix the nutella and peanut butter together from the start and then dollop a heaping 1/2 teaspoon of the combined mixture into the center of each squares (if I made these again I’d use this method).
Using your finger dampen the edges of each square with a little bit of water, this helps with the sealing. Top each filled square with another pastry square and using your fingers gently seal the square on each side, it’ll look like a ravioli. Use a fork to crimp the edges of the pastry puffs, making sure each one is completely sealed. Brush each square with a little heavy cream and sprinkle with sugar.Bake for 8-10 minutes or until the tops are lightly browned.
Allow pastry puffs to cool slightly before drizzling with white chocolate. Best served immediately while filling is still warm.