Caramel Hazelnut Puff Pastry Cups
Ingredients
- 1 packet puff pastry squares
Caramel
- 4 tablespoons butter
- 1 cup light brown sugar
- 1/2 cup cream
Glaze mixture
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For serving
- crushed hazelnuts
Preparation
Prepare mini cupcake molds and set aside, preheat the oven to 200°C, and set the middle rack.
In a small saucepan, place the butter and sugar, heat over medium heat with continuous stirring until the sugar dissolves, add the cream, let it boil and thicken, then set aside.
In a small cup, place the egg yolk, milk, and vanilla, stir until mixed, then set aside.
Take a square of the dough, roll out the puff pastry squares slightly using a roller, and cut the puff pastry into four small sections using a knife.
Using a brush, brush the dough with the glaze mixture and place the squares in the molds.
Bake the puff pastry cups for about 15 minutes until golden brown, remove from the oven, and let cool.
Place the puff pastry cups on a serving plate, fill the cups with caramel using a small spoon, and sprinkle crushed hazelnuts on top.
