Five-Ingredient Puff Pastry Chocolate Hazelnut Muffins with Vanilla Bean Glaze
6 muffins
15 minutes
25 minutes
American
Muffin
My inspiration for these cute little pastry muffins came from my favorite coffee shop where they are always so hard to resist; that is, until I realized just how easy they are to make at home! Thanks to store-bought puff pastry, they require minimal effort and come together so quickly. Plus you can adjust them as you like to suit your own tastes! Next time I think I’m going to add a sprinkle of cinnamon to the filling as well.
Ingredients
- Pastries:
- 1/2 box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 1/2 cup Peanut Butter & Co. Milk Chocolatey Hazelnut Spread
- 1 large egg lightly beaten with 1 tablespoon water, for eggwash (optional
- to give them a nice golden crust)
- Glaze:
- 2/3 cup powdered sugar
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 2 to 3 tsp water
Directions
Thaw the puff pastry according to the package directions. Unfold the pastry (no need to roll it out with a rolling pin), and spread the
Peanut Butter & Co. Milk Chocolatey Hazelnut Spread on it, leaving a rim of about 1/4-inch the entire way around. Start at one end and tightly roll the pastry into a logCut the log into 6 equal pieces. Line a muffin tray with 6 paper liners and put 1 pastry into each. If using, lightly brush the top of each pastry with eggwash (you will have extra eggwash, don’t try to use it all).
- Transfer the muffin tray to the fridge to chill for 15 minutes
Meanwhile, preheat the oven to 375°F. Bake the chilled pastries until golden brown, about 20 to 30 minutes. Cool the pastries in the tray for 15 minutes, then transfer to a wire rack to finish cooling.
Once the pastry muffins are cooled, make the glaze. Whisk together the powdered sugar and vanilla, and whisk in enough water so it reaches your desired consistency. Drizzle the glaze on the cooled pastry muffins and let it set before serving.
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