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)