Reviewed: Apr. 29, 2012

These are great. I've made them as instructed in this recipe but I've also made them a bit different with great results. I have used chocolate chips instead of the spread and cut the pastry in circles rather than squares. However you decide to make them, these are really cute, nice and flaky, easy and they look elegant.

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2 users found this review helpful

Reviewer:

LatinaCook

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Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Mar. 11, 2012

Made these yesterday!!!!! Company came over unexpectatley and devoured them in 30 minutes. So good. Only one thing took only about 14 min in my oven .Watch very carefully or they burn underneath. So yummy.Thanks for the great recipe.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Jan. 21, 2012

I cannot rave enough about this easy and yummy dessert! I made these for guests who each ate 3 or 4 in an hour. They just couldn't stop eating them. I was hoping to have quite a few as leftovers, but there were only 2 left. I made several changes as others suggested: I didn't worry about exact measurements for rolling the pastry, I just kept a general rectangle shape; I didn't measure the nutella or the jam (I used raspberry and strawberry preserves, but the raspberry was the best.); I crimped the edges with a fork; used an egg wash on them before putting them in the oven; used parchment paper on the pan; and checked them after 13 minutes. One or two of them were a little messy on the parchment paper, but it didn't matter, because they tasted so good that people ate them anyways. Definitely serve these with coffee and on plates with forks, because they are messy!

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Reviewer:

Jacolyn

Cooking Level: Beginning

Home Town: Fishkill, New York, USA

Reviewed: Sep. 24, 2011

This is a really great recipe! I did half with the raspberry and half replaced with peanut butter. I couldn't decided which went faster! My only qualm is that the directions for cutting the puff pastry can be a little difficult to understand.

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Reviewer:

sweettoooth

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 5, 2011

This is so good and so easy! Whenever I make this, someone invariably asks for the recipe. I always keep these simple ingredients in the fridge now, for unexpected guests or last-minute get togethers, and they are always a hit.

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Reviewer:

Melody O

Cooking Level: Intermediate

Reviewed: Jun. 10, 2011

My kids loved these. Very easy, very elegant and very tasty!

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1 user found this review helpful

Reviewer:

JIMVY

Reviewed: May 18, 2011

These little gems were loved by all. I was in a huge hurry and wanted smaller/mini pastries so I just cut along the fold lines in the pastry and then divided each of the three strips into four equal squares. I dropped 1 teaspoon of seedless red raspberry jam and 1/2 teaspoon of nutella near the edge of one of the shorter sides and rolled them up tight. Place them seam side down on parchment and pushed them down a little to make sure they stayed rolled up. These are so fast and easy with yummy results. I will use this recipe often. Thanks for sharing!

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Apr. 26, 2011

This was great, followed the instructions except modified the filling: I used Cadbury dark chocolate and broke into bite sized pieces. I took these to an Easter brunch and they were a huge hit! I will definitely make them again, perfect size too.

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Reviewer:

jlynn1123

Reviewed: Mar. 6, 2011

Very good. My son ate Pain au Chocolat every morning when he lived in France. We tried making them from scratch and it tasted more like a baking powder biscuit. These were flaky and tasty, just be careful that they don't burn on the bottom.

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3 users found this review helpful