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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 sheet pre-packages, puff pastry at room temperature 1/3 cup ground hazelnuts 2-3 Granny Smith apples, peeled and cut into small dice (cubes about ½ inch square)(about 4 cups) 1 tablespoon dry tapioca 1/2 cup sugar 1 ½ teaspoons fresh lemon zest ¼ cup raisins ½ teaspoon cinnamon ½ teaspoon nutmeg 1/8th teaspoon ground cloves Instructions: Roll puff pastry slightly on floured cutting board. Place pastry sheet on greased baking sheet. Grind hazelnuts in a food processor, if necessary. Pour the ground hazelnuts on the center (middle) third of the puff pastry. Combine the apples and remaining ingredients in a bowl and mix together. Carefully pour the apple mixture onto the top of the hazelnuts on the puff pastry. Pull one side of the puff pastry over the top of the apple mixture; then pull the other third of the pastry over the filling. It will not completely meet at the top. Crimp narrow ends of pastry together. Roll should look like a large sausage. The top of the puff pastry should remain open, as it will not completely close over the top of the filling, and the open space will vent the filling Bake in a 425 oven for 25 to 30 minutes, or until the pastry is golden brown. Serve warm. Serves six. |
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