Dark Chocolate Raspberry Pastry Flowers
Servings: 8
Calories:
Ingredients
- 1 large egg
- 2 tablespoons water
- Pinch of Kosher salt
- 2 sheets of store-bought pie crust
- 20 bittersweet chocolate chips
- 8 tablespoons cane sugar, granulated sugar, or sanding sugar
- 1/4 cup confectioners sugar
- 2 tablespoons raspberry jelly
Instructions
- In a small bowl whisk together the egg, water, and salt. Line a baking sheet with a nonstick silicone baking mat or parchment paper. Set both aside.
- Roll out one sheet of the store-bought pie crust. Using a knife or pizza cutter, trim off the round parts of the circle to make a 7 x 7-inch square. (You can be precise and get your Martha on and use a ruler or be more free form; it’s up to you.)
- Using one of the scraps of dough, punch out or cut out 4 small hearts. Set the hearts aside.
- Cut the square into 4 equal squares. (If you’re being precise, that’s 3 1/2 x 3 1/2-inches.)
- Using a paring knife, at the halfway point on each side of the square, cut towards the center without cutting through the center. Brush the square with reserved egg wash.
- Place 4 chocolate chips in the center. Place the 5th on the top in center of the 4 chips. Fold the four corners into the center, but not completely covering the chips to create 4 triangles surrounding the center of chips.
- Starting with one of the triangles, bring the points towards one another to form a petal and pinch to seal. Repeat with the remaining 3 triangles.
- Brush one of the hearts on both sides with egg wash and place the heart in the center of the flower, covering the chips. Transfer to the prepared baking sheet. Repeat with remaining ingredients to create 8 flowers total.
- Heat the oven to 400F. Transfer the baking sheet to the refrigerator and chill the dough in until cold and firm, about 15 minutes. Brush with (yes, you guessed it) egg wash. Sprinkle each flower with about 1 tablespoon of sugar.
- Transfer to the heated oven and bake until the flowers are golden brown, about 15 minutes. Remove to a rack to cool slightly.
- Working with one flower at a time, using a piece of paper or paper towel cut in the shape of a heart cover the center and sprinkle with confectioners sugar.
- Using a pastry bag fitted with a round top or a food storage bag with the tip snipped off, pipe raspberry jelly into the four petals. Serve with love.
