Chocolate Spread Puff Pastry Bites

Ingredients

• 1 sheet frozen puff pastry
• ¼ cup Amoretti® Dark Chocolate Almond Spread
• 1 egg, lightly beaten, for egg wash
• 2-3 tbsp raw sugar

• ¼ cup powdered sugar
• 1¼ tsp milk

Directions

1. Preheat oven to 375°F.
2. Defrost the puff pastry sheet and, on a floured surface, roll out to ⅛" thickness. Brush off excess flour.
3. Cut the sheet in half lengthwise.
4. Place the ¼ cup Almond Dark Chocolate Spread into a piping bag, cutting a small bit off the end of the bag.
5. Drop a teaspoon-sized amounts of Almond Dark Chocolate Spread onto one of the pastry sheets, leaving 1 inch of space between each one and the outside edges. Save leftover Almond Dark Chocolate Spread to drizzle over finished bites.
6. Brush egg wash around the edges of the pastry and in between each teaspoon Almond Dark Chocolate Spread.
7. Cover with the other half of the pastry sheet and press the edges together and in between each drop.
8. Cut in between each drop and press the edges together with a fork.
9. Place each piece on a parchment-lined cookie sheet and chill in the freezer for 10 minutes.
10. Brush egg wash on the top of each and sprinkle with raw sugar.
11. Bake for 9 minutes, then turn the cookie sheet and bake again for 9 minutes.
12. Cool on a wire rack.

13. Mix the powdered sugar and milk and fill a pastry bag with the glaze.
14. Warm pastry bag with remaining Almond Dark Chocolate Spread in microwave for 5 seconds.
15. While the puff pastries are still warm, but not hot, drizzle with Almond Dark Chocolate Spread and glaze.

• When cutting the puff pastries in step 8, each piece should resemble a ravioli.
• Any flavor of Amoretti® Chocolate Spread can be used in this recipe!