As a kid, I loved Pepperidge Farm turnovers. The buttery, crisp and flakiness of the puff pastry was so comforting to me. We had it often, especially the apple ones. I love peanut butter and hazelnuts and thought I'd create my own Lisa Nutella! This is the perfect combination and great for anytime and the holidays.
If the hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Let them cool for a bit then rub them together in a paper towel or clean cloth towel to get the skins off. It’s okay if a few skins won’t come all the way off. In a powerful blender, add the nuts until they’ve turned to butter, then add the remaining ingredients, blending on and off for 2 minutes until it’s smooth. Pour into a medium bowl and add the 1 ½ cups organic peanut butter. If there’s oil on the top of the jar, please pour it out. With a wooden spoon, stir until blended completely. Store in a glass jar until ready to use.
For The Pastry
Preheat oven to 400 degrees. Roll out the sheets a bit thinner with a rolling pin and cut into 4 -inch squares (or if you have tie, make your own. Julia Childs has a great recipe) Place the 6 squares of cut puff pastry on a sheet pan big enough to fit them all. Place 1 ½ tablespoons of the filling and place it in the center on the square. With a pastry brush, brush the egg and water mixture around all the edges of the square. Cover the filing by placing one corner of the square to the opposite corner and press down to seal the edges. You can use the ends of the tine of a fork for a pretty pattern. Repeat with other five squares and bake for 15-25 minutes. Check at 15 minutes to see how the pastry is browning. You want a nice golden color. Serve with vanilla ice cream if you like. You can also make mini ones as well.
If you're pressed for time, buy roasted hazelnut butter online or at a specialty store.
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