Chocolate Filled Jesuita Pastries, a flaky puff pastry with a slight crunch of almonds, is my up to date variation of Jesuitas. Inspired by a latest journey to the city of Guimarães, the primary capital of Portugal, I created this model for my grandson. It is in contrast to the standard Jesuitas, which have a extra compressed puff pastry. The conventional one has candy egg yolk cream filling and is topped with meringue earlier than baking. Yet, (recipe in Authentic Portuguese Cooking), each have the standard triangular form imitating the hats worn by the Jesuit monks. Nonetheless, some bakers will depart the triangular form with some extent and others have the purpose lower throughout. This is very simple and it’s enjoyable for chocolate loving large youngsters to make. Store purchased frozen puff pastry makes this a cinch to make on quick discover.
Ingredients:
Parchment paper
Sheet pan
14 ounces puff pastry dough made with butter (Dufour, though expensive, is an excellent model for a substitute- simply thaw within the fridge)
6 chocolate bars, common measurement , like Hershey or your favourite
2 egg whites, effectively crushed
1/2 teaspoon cinnamon
Sliced almonds
Apricot jelly
Preheat oven to 400 °F
1. Very calmly, flour your 1/8 workspace. Open your sheet of puff pastry dough and lay it on the floured floor. Roll out your dough in a rectangle to a scant 1/8 of an inch skinny. Turn the dough in order that the lengthy facet is dealing with you. Slide the pastry onto the sheet of parchment paper.
2. Unwrap the chocolate bars. Now, place them facet by facet, on one facet of the rectangle, closest to you. Place the quick sides of the chocolate bars dealing with you, however depart about 1/4 inch border across the edges. Beat the egg whites with the cinnamon till comfortable peaks kind. Brush the perimeters with among the crushed egg white. Now, fold the opposite facet of the dough over the chocolate bars, urgent the perimeters to seal.
3. Slide the parchment paper with the pastry onto a sheet pan. Brush the highest of the folded pastry with the remaining crushed egg white.
4. Using a pointy knife, make cuts, about each 4 inches, in a zigzag diagonal sample, alongside the pastry from one facet to the opposite. This will make the triangles . Generously scatter the sliced almonds over the moist egg white. Bake within the preheated oven till golden, about 35-40 minutes.
5. In the meantime, combine ½ cup of the apricot jelly with 3 tablespoons boiling water and stir till effectively blended.
When the pastry is completed, take away from the oven and calmly brush the tops with the apricot syrup. Let the glaze dry earlier than serving. Chocolate crammed Jesuita pastries might not have the standard filling, however in any occasion, it’ll please the chocolate lover’s palate.
