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Ingredients
- 1 pkg (17.25 oz.) frozen puff pastry sheets
- 1/3 lb. Frango Cranberry Pecan Chocolates
- 3 T. chopped pecans toasted
- 1 egg beaten
- 1 T. water
- 1/2 C. confectioners sugar, divided
- 1/2 C. whipping cream
- 1/2 C. sour cream
- 1/4 C. cranberry liqueur (optional)
- Red food coloring (optional)
Details
Servings 6
Preparation
Step 1
1. Thaw pastry at room temperature for 30 minutes.
2. Preheat oven to 425°F.
3. Gently unfold pastry sheet. Roll each sheet to a 9 X 12 inch rectangle on lightly floured surface. Using a 3-4 inch cookie cutter, cut out 6 rounds from each sheet. Repeat with remaining sheet - making a total of 12 rounds.
4. Cut 9 Frango chocolates in half. Place 3 halves on six of the pastry rounds. Evenly divide the chopped pecans over the chocolates.
5. In a small bowl, combine egg and water; beat well. Brush edges of all the pastry rounds. Place remaining six pastry rounds on top of the chocolates and pecans. Press edges with fingers to seal. Refrigerate 30 minutes.
7. Place on ungreased baking sheet. Bake 10-15 minutes or until golden brown. Let stand at least 10 minutes. Sprinkle with 1/4 C. confectioners sugar.
8. In a small bowl, combine whipping cream, sour cream, 1/4 C. confectioners sugar, and cranberry liqueur. Add 1-2 drops of food coloring.
9. Before serving, spoon 3 T. of the cranberry cream mixture on six serving plates with back of spoon. Spread to cover plate. Place a pastry round in the center of each plate.
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