Chocolate-Hazelnut Strawberry Baskets
Ingredients
- 1 (6-count) pkg frozen puff pastry shells
- 1 large egg, beaten
- ½ cup heavy cream
- ¾ cup chocolate-hazelnut spread
- 2 cups strawberries, hulled and chopped
- ¼ cup chopped hazelnuts (optional)
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F. Bake puff pastry shells according to package directions, brushing each lightly with beaten egg before baking.
- Let pastry shells cool completely. Carefully lift out middle of shells.
- While shells are cooling, heat cream over medium heat until just beginning to bubble. Pour cream over chocolate-hazelnut spread in a heatproof bowl; let stand 3 minutes, and whisk until smooth.
- Fill each pastry shell with chocolate-hazelnut mixture. Top with strawberries and whipped cream, if desired. Store, covered, in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
423
|
423
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 7 | 7 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 187 | 187 |
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