Recipes

How to Make Chocolate Hazelnut Puff Pastry Star Wreath

Makes 12
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes

Dough to use:

Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

2 sheets Pennant Puff Pastry (10″ x 15″)
½ cup chocolate hazelnut spread
Egg Wash (1 egg whisked + 1-2 tbsp. water)
2 tbsp. icing sugar (for dusting)

1. Dough Preparation:

Semi-thaw desired number of sheets or prepare bulk dough according to directions. Keeping the pastry slightly frozen helps achieve clean cuts and a defined star shape.

Preheat the oven to 375ºF.

2. Makeup:

a. Place one pastry sheet on a large sheet of parchment. Spread evenly with the chocolate hazelnut spread.

b. Place the second pastry sheet on top and gently press to secure.

c. Using a 2-inch star cookie cutter, cut out star shapes from the layered pastry.

3. Panning:

Place stars on parchment-lined baking sheet. Brush lightly with egg wash if desired for extra shine.

4. Baking:

Bake for 18–25 minutes, or until the stars are puffed and golden brown. Halfway through baking, re-shape the pastry to maintain the star shape.

5. Finishing:

Dust the warm wreath with icing sugar. Garnish with fresh greenery or a festive bow if serving as a centerpiece. Enjoy warm or at room temperature.

Adjust this recipe for different celebrations!

Fourth of July: Try blueberry or strawberry filling. Arrange in a basket or flag shape.

Valentine’s Day: Try strawberry or cherry filling and shape into hearts instead of stars.

Easter: Try lemon filling and shape into a wreath or braided ring.

These are perfect to serve in a basket or arrange on a buffet for guests.

Related Products

Puff Dough Ready to Sheet 15 lb
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Puff Dough Sheets 10″ x 15″
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ORDER NOW
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WebstaurantStore.com
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