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Chocolate, mascarpone and hazelnut puff pies recipe

10 ratings

These gorgeous little puff pies are filled with rich chocolate, creamy mascarpone and hazelnut. An easy pie recipe that takes no time at all and makes a truly scrumptious sweet treat. See method

Makes 9
10 mins to prepare and 25 mins to cook, plus chilling and freezing
368 calories / serving
Vegetarian

Ingredients

65g (2 1/2oz) mascarpone
3 tbsp double cream
15g unsalted butter
2 tbsp golden caster sugar
75g (3oz) dark chocolate, chopped
50g (2oz) roasted hazelnuts, chopped
1 x 500g pack puff pastry
1 egg, beaten

Each serving contains

Energy
1530kj
368kcal 18%
Fat
27g 38%
Saturates
13g 66%
Sugars
7g 8%
Salt
0.5g 8%

of the reference intake
Carbohydrate 27.5g Protein 5.1g Fibre 21g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Warm the mascarpone, cream, butter and sugar in a pan set over a medium heat, until almost boiling. Melt in the chocolate, then add the nuts. Transfer the mixture to a bowl and chill for 30 minutes.
Divide the chocolate mixture into 9 pieces. Roll each into a ball and arrange on a tray; flatten slightly. Freeze for at least 1 hour.
Roll out the pastry to a 30 x 30cm (12 x 12in) square. Cut into 9 even squares. Put a piece of frozen chocolate in the centre of each and brush the edges with beaten egg. Fold the pastry in half to make a triangle, enclosing the filling. Press the edges together to seal, then crimp with the back of a fork.

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Put the triangles on a baking tray and brush all over with beaten egg. Bake for 20-25 minutes, until puffed and golden. Leave to cool a little before serving.