Hazelnut Pastries Wrapped in Filo

A few days ago I wanted to use up some leftover dates from the Cocoa challenge and I made a date pastry wrapped in filo dough. Well, today I had leftover filo dough and wanted to use it up (this could be a never ending cycle!!). Again, I went back to my book Le Cordon Bleu Dessert Techniques and found a yummy sounding recipe that would also use some of my leftover chocolate and hazelnuts from the chocolate-filled dates.

My husband and I both loved the pastries, but I agreed with his suggestion to use a coffee-flavored liqueur instead of the chocolate-flavored. Coffee would definitely complement this delightful petits fours.

Hazelnut Pastries

Ingredients:

• Filo pastry sheets 
• 1 Tbsp powdered sugar
• 1 Tbsp chocolate liqueur (I like to use Godiva)
• 2.5 ounces grated bittersweet chocolate
• 3/4 cup finely chopped hazelnuts
• Honey for finishing (optional)

Directions:

• Combine hazelnuts, powdered sugar, chocolate liqueur and chocolate for the filling
• Cut out 3.5" squares of filo pastry
• Place some of the filling in the middle of the filo and wrap; gather the edges of the pastry to seal

• Bake at 325F for 10 - 12 minutes
• Heat honey to the boiling point and brush over the cooked pastries (optional)

Chocolate Praline Stuffed Dates

"We Should Cocoa" posted a challenge for the month of December to blog about a recipe with chocolate and dates. This challenge is hosted by Choclette so a big 'thank you' shout out for making me think what I would like to submit. Although I am a pastry chef, I focus most of my efforts on baking and at first assumed I would use dates in my baking (cookies, cakes, breads, etc...). Since a date is such a wonderful alternative to a processed sugary snack, I decided to use them in their natural form.

Dates are naturally sweet and are high in fiber, magnesium and potassium. The Medjool date is considered to be the finest date grown in the world and this recipe even further enhances it's taste (and nutritional value!).

The recipe that follows will create a wonderful 'pop in your mouth' snack that fits in well with holiday dessert trays. The ganache beurre praline filling enhances the sweetness of the date and adds a slightly nutty flavor. The toasted hazelnuts add some crunch to this snack.

To make these dates you will need the following:
- 24 Medjool dates
- Handful of hazelnuts
- Ganache beurre praline (recipe below)

• Toast hazelnuts, let cool, and chop finely
• Make the Rich Ganache (6 ounces semisweet chocolate; 4 ounces heavy cream)
• Cut chocolate into fine pieces
• Bring cream to a boil over medium heat and pour over chocolate; let set for 3 minutes
• Whisk until smooth
• Cool to room temperature
• Make the Ganache Beurre Praline (Rich Ganache from above, 2 oz softened butter, 3 oz praline paste)
• Beat butter with paddle until soft and light
• Beat in praline paste
• Scrape bowl and paddle
• Add cooled rich ganache and beat until smooth (about 1 minute

• With a sharp knife make a slit on one side of each date and remove pit

• Fill pastry bag with ganache beurre praline and fill each date with mixture

• Sprinkle chopped, toasted hazelnuts over the filling
• Enjoy!!