Hazelnut cream stuffed puff squares

Name: Hazelnut cream stuffed puff squares
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 6-8 square puff pastry sheets; As required, hazelnut cream; As required, hazelnuts, crushed; 1 egg; As required, powdered sugar

Sarvat Hanif @sarvathanif

Canada

Flaky, golden puff pastry filled with silky hazelnut cream—these Hazelnut Cream Stuffed Puff Squares are the kind of dessert that looks bakery-fancy but comes together with surprisingly little effort.
Perfect for brunch spreads, afternoon tea, or a last-minute sweet craving, this recipe delivers crisp layers on the outside and a rich, nutty center in every bite.
In actuality, these are quite simple to make and don't call for many ingredients. It's a bit of a cheat recipe I use to give the impression that I spent a lot of time in the kitchen when, in reality, it only took me fifteen minutes, and the oven took care of the rest.
These pies are ideal for novices and will always turn out nicely, even if you're not an experienced baker.
You will love this recipe as it is quick and easy. It is elegant but simple: Minimal ingredients, maximum wow factor!
Don’t overfill—too much hazelnut cream can leak during baking.

Sarvat Hanif @sarvathanif

Saved

Ingredients

30minutes

4 servings

6-8square puff pastry sheets
As required, hazelnut cream
As required, hazelnuts, crushed
1egg
As required, powdered sugar

Saved

Steps

30minutes

1

Preheat oven 400F/200c and line a baking sheet with parchment paper.
2

Thaw the pastry so it’s pliable but still cool to the touch.
3

Lay a square piece of puff pastry on your work surface. Fold the top and bottom edges inward, about the width of a finger. Then fold in the left and right edges the same way to create a neat square border.
4

Carefully flip the folded pastry over so the smooth side faces up. Spoon hazelnut cream filling into the center of the pastry. Top with crushed hazelnut nuts.
5

Bring the corners of the pastry diagonally over the filling, pinching them together to form a sealed square shape.
6

Gently turn the pastry over again so the smooth side is on top and place it on a baking sheet lined with parchment paper, ready for baking.
7

Repeat with remaining sheets.
8

Beat the egg lightly with 1 teaspoon of water and carefully brush over the pastry. Sprinkle crushed hazelnuts.
9

Bake for 20-30 minutes or until well browned and puffed.
10

Cool slightly on wire rack.
11

Dust with powdered sugar and enjoy!