Friday Faves – Nutmeg Nanny makes Chocolate Almond Pastry

Whew – sorry this is getting posted so late in the day. Blogger decided to take the evening off last night and didn’t come back up until recently. Today is a beautiful day in Boston and I’m very excited that it’s Friday! How about you? Today’s Friday Fav is a Nutmeg Nanny. I love that blog name! Freshly ground nutmeg is one of my favorite ingredients ever. Brandy makes all sorts of tasty treats andhas participated in my Operation Baking Gals teams and Bloggers Bake for Hope. If you haven’t seen her blog, definitely check it out.

Hello! I’m Brandy from the food blog Nutmeg Nanny. I’m a small town girl who left the corn fields of Ohio for the beautiful landscape of the Hudson Valley region of New York. My life was not always about cooking and baking but over the past ten years I have started exploring my foodie side. I use my blog to share my sweet treats and sometimes savory dishes. I’m not a fan of intimidating food so I like to keep my recipes simple…but delicious!

Do you ever have a night where all you want is something sweet? I tend to have those nights almost every night. It’s an addiction….I’m sure of it. Well, sometimes on those nights I just don’t have the energy to whip up a batch of cookies or cake. Luckily, I recently found a delicious quick dessert treat. I can now have my sweet chocolate fix in barely no time at all! It’s perfectly delicious cut into wedges and even better topped with ice cream. Then again, whats not better topped with ice cream?

This recipe uses store bought puff pastry, chocolate morsels, sea salt and almonds. Ingredients I always have sitting in my pantry. The most important thing to remember when using puff pastry is to keep it cold. If it’s not cold it will not properly puff…and that would be sad and not so delicious. The added sea salt is optional but I’m a big fan of the salty and sweet combo…how about you?

Enjoy!!!

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Chocolate Almond Pastries

Ingredients:

1 sheet frozen puff pastry - thawed
1 large egg - lightly beaten for egg wash
Turbinado sugar - for sprinkling
1 1/2 ounces semisweet chocolate, coarsely chopped (Or use morsels)
Best-quality honey - for drizzling
2 tablespoons whole almonds - toasted and coarsely chopped
Sea salt - for sprinkling (Optional)
Vanilla ice cream, for serving (optional)

Directions:

Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with egg
wash, and sprinkle with sugar. Freeze for 15 minutes.

Transfer baking sheet to oven, and bake until pastry is puffed and golden brown, 15 to 20 minutes. Remove from oven, and cover center evenly with chocolate. Drizzle with honey, and sprinkle with salt. Return to oven, and bake until chocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, and drizzle with more honey.

Recipe from Martha Stewart

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9 Responses to “Maraschino Cherry White Chocolate Chip Cookies”

  1. #
    1
    kimberly.ann — February 9, 2013 at 8:31 pm

    I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!

  2. #
    2
    Wendy — February 10, 2013 at 2:13 pm

    Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.

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    3
    Eva @ Eva Bakes — February 11, 2013 at 9:04 am

    My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!

    • beantownbaker — February 11th, 2013 @ 11:22 am

      I’m sure he would too!

  4. #
    4
    Paula — February 12, 2013 at 6:11 pm

    What a great combination for a cookie! They look delicious.

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    5
    Zahra — July 27, 2013 at 2:51 pm

    Salted or unsalted butter?

    • beantownbaker — July 30th, 2013 @ 5:49 pm

      I always use unsalted butter in my baking.

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    6
    Jamie — July 4, 2018 at 2:43 pm

    I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?

    Thank you!

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    7
    warungplay — August 31, 2018 at 6:28 am

    The articles you create are always interesting to watch and read is very useful. Always passion and success continues.

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