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Puff pastry with chocolate and walnuts

Puff pastry with chocolate and walnuts

Some delicious croissants, easy to prepare.
Timea is the chef I was inspired by for this recipe.
I invite you to try them! ;)

  • puff pastry dough 400 grams
  • 4 tablespoons chocolate cream (Nutella)
  • 3 tablespoons ground walnuts
  • 2 sachets of vanilla sugar
  • powdered sugar
  • peel from an orange

Servings: 12

Preparation time: less than 30 minutes

RECIPE PREPARATION Puff pastry with chocolate and walnut:

The puff pastry is spread on the work table sprinkled with flour and spreads not too much to swell the croissants more nicely.

The chocolate cream (nutella I used) is mixed with ground walnuts and sugar.

The resulting composition is spread over the puff pastry sheet and cut into rectangles from which the croissants are formed.

Place in the preheated oven for about 20 minutes or until golden brown.

Powdered with powdered sugar, (I used DR OERKER.)

Tips sites


Orange peel can be replaced with lemon peel.

Put the flour in a bowl and mix it with the dry yeast, a pinch of salt, vanilla sugar and orange peel. In a separate bowl, mix the oil and wine. Make a hole in the middle of the flour and pour the liquid mixture. Knead until you get a homogeneous dough.

  • depending on the type of flour used, add more, if necessary, a little wine if the dough is too thick or a little flour if the dough is too soft / oily
  • instead of wine you can use fresh borscht, they will come out just like the ones HERE

Let the dough rest for about half an hour, then divide it in two. Each part of the dough is spread in a round and thin sheet. Cut into radii, the desired size, depending on how small or large you want to make the croissants.

In a bowl, mix the ground walnuts with the plum jam

  • put enough jam to tie the nut
  • you can use another jam, which you have and which you like
  • taste, then if you consider it necessary add sugar

Put a teaspoon of walnut filling with jam at the base, then roll tightly towards the top.

The croissants are placed in a tray lined with baking paper and put in the oven over medium heat (or 160 degrees, electric oven with ventilation) for about 20-30 minutes, until the croissants are lightly browned.

While they are still hot, roll them in vanilla powdered sugar, place them on a grill and leave them to cool.


For more recommendations, I am waiting for you on the Facebook page HERE

HomeChefRecipes How to make puff pastry croissants & # 8211 Click! We recommend that you prepare them with jam! What you need for croissants. Try the recipe for tender croissants with jam, shit, walnuts.

This poppy seed roll is made with commercial puff pastry dough - that means the recipe. I made them with plum jam mixed with walnuts and a little breadcrumbs, because.

& ndash 200 cheese or hard cheese (I used parmesan)

How to make a recipe for spicy puff pastry from puff pastry?

The puff pastry is cut into triangles and 1-2 slices of salami and a cheese cube are placed on each triangle. Roll, place in the pan, grease with beaten egg and put in the oven at 180 degrees. I'm ready in 20 minutes, depending on the oven.

Sprinkle with poppy seeds, sesame seeds, cumin, flax, seeds.

Best spicy croissant trick:

For a special color, add a teaspoon of concentrated tomato broth to the beaten egg. & # 128578

They can be filled with any kind of sweet or salty filling.

Hard to do, right?

When guests are announced and you don't have much time, this is an extremely fast and tasty option. & # 128578


Puff pastry desserts are prepared quickly, melt in your mouth and caress the taste. I recommend you prepare these croissants & # 8211 will definitely please all family members. An extra idea would be to take them to work for your birthday (or on another occasion) & # 8211 they are easy to transport and everyone likes them without exception.

INGREDIENTS COOKING TIME & # 8211 25-30 minutes

for 15 donuts:

puff pastry cake & # 8211 1 (230 gr)
nutella & # 8211 150 gr
walnut kernel & # 8211 1 hand
milk & # 8211 1 tbsp
powdered sugar for pressing the croissants ready

We cut the puff pastry into squares with a size of about 8 & # 2158 cm (or as you decide).

On each of the squares obtained we put a teaspoon of Nutella and a piece of walnut kernel, after which we roll the dough to give it the shape of croissants.

Arrange the croissants on the baking tray, on which we spread baking paper, grease each croissant with milk and put it in the preheated oven (200 degrees) for 15 minutes (or until browned).
Remove from the oven, leave to cool and press with powdered sugar.
Did you like them?

Puff pastry with chocolate and walnut - Recipes

From the "recipe book" series, another old recipe from the '70s. And I want to point out that it is a easter recipe with chocolate, ie a baked chocolate cream, is not an Easter made with two doughs, one white and one brown. I when I see or taste such feed, I say it's a two-color cake. Real Easter with chocolate has a chocolate cream, not a brown dough, or worse, as we have seen on some pretentious sites, a sponge cake dough, a cream cheese and a chocolate icing, all this construction wearing, pompously, the inappropriate name for chocolate Easter.

ingredients for a cake-shaped Easter d = 28 cm: 300 g cake dough, 5 eggs, 125 sugar (powder), a chocolate with at least 55% cocoa, a sachet of vanilla sugar, rum essence, optional a few nuts for garnish .

Roll out the dough and place it in the shape of a cake / easter lined with paper, including the edges. Whoever wants, can make the dough a kind of roll with which to decorate the edge of the shape. Fill with the following composition: the yolks are mixed with the sugar until they become like a thick cream. Add the melted chocolate in a few tablespoons of milk or water, and cool almost completely, mix to blend, and finally mix from top to bottom with a spoon the beaten egg whites. Optionally garnish with walnuts on top.
Place the pan in the preheated oven over medium heat (180 degrees) for about 30-35 minutes. Make the test with the toothpick and when it is ready, remove the tray, let it cool for 10 minutes and remove it from the mold with the baking paper, and when it is completely cooled, gently peel the paper off the Easter cake.

Fresh croissants with jam or magiun

Fresh croissants with jam or magiun. A recipe for simple and quick tender croissants, with generous, vanilla and flavorful filling. They simply melt in your mouth! They can be filled with jam, magiun, jam mixed with walnuts, shit, poppy seeds, coconut or chestnuts.

I have long wanted a recipe for perfect tender cornlets, to which I spread the dough very thin and then roll it over the filling, and I will obviously pass the croissants through vanilla powdered sugar. I didn't want any rubbery or too hard dough, I wanted to be able to break the croissants between two fingers.

Here you see the recipe for traditional plum magiun (without sugar) & # 8211 the recipe here.

So I set to work and experimented with this recipe, combining the ingredients until I reached the desired consistency. So, here you will see the result of my & # 8222research & # 8221. Obviously, being tender croissants, do not contain yeast, because I don't want a fluffy dough but a crumbly one and it doesn't knead much, just mix it until the ingredients are incorporated, because otherwise we risk the formation of a gluten network and we get a rubberized dough.

My dough is so fragile that, after baking, it makes & # 8222crontz & # 8221 and broke in a split second. It is exactly the consistency of the dough that I was looking for and that I share with you.

Recently I participated in a special event, together with our friends from the Integra Association, entitled "Art as a puzzle". Among other things, the paintings made by children and adults with Down syndrome from the Integra association were exhibited, under the careful guidance of Mrs. Ondina Turturica.

Because I really liked these paintings, I chose three to include in our recipes as a background. Thank you Integra for this opportunity!

From the quantities below we get about 30 croissants (about 2 trays). Butter can be used instead of butter (in smaller quantities).


Usually, I only make croissants in winter. But now, I was somehow forced by circumstances. I took a package of pork liver out of the freezer (I thought), but when it thawed - surprise - it was a walnut filling for the cake. My mother had probably put it on when she last made cake.

Well, now that I've thawed it, what can I do with it?

"Cornlets," Gil says, and quickly brings me a packet of butter. & # 160
So, dear Diano, stop thinking, get to work.
And I made the dough:

1 packet of butter of 200 g - soft and rubbed with a wooden spoon, in which we add in turn 5 large spoons (or 6, if the spoons are shallower) with boiling water, 1-2 tablespoons of vinegar, and a little salt. Homogenize and add flour - about 500 g. The dough should not be fluffy, but softer. Usually it is left until the next day, but I baked it the same day.

I let the dough rest for about 30 minutes.

I divided the dough into 4 pieces.

From the first piece I made & # 8221cornlets & # 8221 cut from a longer roll, rolled with filling - to fit more, from which I then cut into pieces.

I thought that this kind of filling could not flow into the tray when baked. And I was right. 

The filling was made from:
ground walnuts, beaten egg whites, cocoa, sugar - but not much, to highlight the taste of walnuts and the bitter taste of cocoa-, a little butter - all according to taste and preferences.
From the second piece I made like a kind of glasses or double horns.
From the third, classic donuts. & # 160

Better were the double ones, run in opposite directions. I baked them in the hot oven at the right heat - neither big nor small.
Pass through powdered sugar and sugar.
They are very good and I will make them in winter (I think). It smells so nice in the house of butter, vanilla and fried walnut!

Puff pastry with different fillings

iroxanaoana I'm glad that the recipe was to your liking. I will also take into account the mentions made by you. Probably on the first round you should have left them for an extra 5-7 minutes to cook better.
Many kisses

• 19.06.2010 13:48:18

The recipe is really easy and the result is delicious. I would make one more mention: I baked in two rounds so I took the first two rolls out of the tray relatively quickly after I saw that they were baked, to release the tray and put the second round. The result: although in the oven they looked nice, swollen, when I took them out they were left. In the second round, after I turned off the oven, I left it in the tray for another 10 minutes and better with the door ajar. They remained about as swollen and beautiful. I filled the puff pastry with strawberry jam. Thanks Lory for the recipe!

• 06.02.2009 22:45:11

there are eight strips because I made four rolls, two with jam and two with walnuts. each roll corresponds to two strips
Thanks Raluca. I hope I clarified you :)

• 06.02.2009 13:22:37

I didn't understand something..why are 8 strips? Did you make 4 fillings..or did I misunderstand?
the recipe is great and I would like to try it..congratulations!

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