A simple, delicious and a crowd pleaser Galette with Chocolate Hazelnut Spread topped with toasted Hazelnuts and a sprinkle of cayenne for a kick, made easy with Pepperidge Farm® Puff Pastry.
Spring is almost here. Which means, it is time for me to host my annual Spring Brunch. We love brunches at home in general, mostly because we have a lazy start to the day on weekends and more often than not, both breakfast and lunch gets combined to one meal. On top of that, I love hosting brunch parties. A few savories, some baked sweet goodies, some freshly made coffee, enough mimosas to go around for everyone – that is the key to a great brunch. Pretty simple, right?
As with every parties, you need a few tricks and tips as helping hands to make it a success. My number one for brunches would be to make ahead the sweet baked goodies. I usually have a couple of those to cater to everyone’s taste. Usually it is a banana bread or muffin and something a little special like pecan sticky buns or a fun galette like this Chocolate Hazelnut Galette. The chocolate hazelnut galette is always a crowd pleaser – I mean, who doesn’t love chocolate something for brunch.
Looking for more inspiration for Spring Brunch recipes? Look no further - here is a collection of some amazing recipes with Puff Pastry to get you started with.
Making this chocolate hazelnut galette for a crowd is made easier with readymade Pepperidge Farm® Puff Pastry sheets. No kneading, mixing the pastry dough. Just remember to pop the Puff Pastry Sheets out of the freezer, 40 mins before you start making and before you know it, your delicious Puff Pastry dessert or baked goodie is ready.
Which means, it gives you that much more time to focus on other aspects of the menu or the table setting or your music playlist. Isn't that pretty cool!?
I love galettes but its just the inertia to get up and make the dough from scratch that stops me from making them at home. Once I got hooked on to making these with Puff Pastry Sheets instead of pastry dough, my life was all set.
I made this delicious Butternut Squash Galette for last Thanksgiving and I have made this Chocolate Hazelnut Puff Pastry Galette a few times as just dessert. I cant wait for spring to be here, to host my spring brunch party and make this Chocolate Hazelnut Galette and wow my guests!
It’s a fairly easy process to make this.
Once the Puff Pastry Sheets are thawed, roll them out on a parchment paper with some flour sprinkled on it. Cut the rolled out sheet into 4 parts. Spoon 2 tablespoon of your favorite Chocolate Hazelnut Spread on each quarter. Spread the chocolate hazelnut spread on to the Puff Pastry Sheets, leaving some space around the edges. Sprinkle some cayenne on it.
Now, brush some egg wash on these edges and fold them over roughly to resemble a rustic galette. Sprinkle toasted, chopped hazelnuts over the chocolate past and brush egg wash over the exposed Puff Pastry on top. Bake in the oven till golden.
Serve and enjoy the compliments.
This can be put on the table along with the rest of your brunch menu items for a buffet type brunch or if you are having sit down brunch, you can serve this as dessert along with some coffee.
📖 Recipe
Chocolate Hazelnut Puff Pastry Galette
Ingredients
- 1 sheet Pepperidge Farm® Puff Pastry
- 8 tablespoon chocolate hazelnut spread
- ¼ cup hazelnuts toasted and chopped
- ½ teaspoon cayenne
- 1 egg
- 2 tablespoon flour
Instructions
- Preheat oven to 400F. Keep the Puff Pastry sheet out to thaw.
- Once the Puff Pastry Sheets are thawed, roll them out on a parchment paper with some flour sprinkled on it. Cut the rolled out sheet into 4 parts.
- Spoon 2 tablespoon of your favorite Chocolate Hazelnut Spread on each quarter. Spread the chocolate hazelnut spread on to the Puff Pastry Sheets, leaving some space around the edges. Sprinkle some cayenne on it.
- Now, brush some egg wash on these edges and fold them over roughly to resemble a rustic galette. Sprinkle toasted, chopped hazelnuts over the chocolate past and brush egg wash over the exposed Puff Pastry on top. Bake in the oven till golden and flaky, about 20 mins.
Nutrition
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