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Caramel Nut Flakies

December 7, 2011

Elegant! Simple! Versatile! Did I forget addictively delicious? I have made no secret that I love amything made with puff pastry or phyllo.This is no exception.the combination of the  flakey pastry, the sweet caramel and the salty nuts are the perfect marriage.Whether with a steaming hot cup of coffee or a cold glass of milk, for breakfast, an afternoon snack or a tempting dessert these are a must for holiday company … or a quick sweet treat anytime.

  • 1 sheet puff pastry,defrosted according to directions
  • 1 C.Marzetti Caramel Dip, room temperature
  • 1 T. Sugar in the Raw
  • 1 C. nuts, your choice (we  use sunflower seeds or toasted pumpkin seeds due to allergies)

 

Pre heat your oven,with rack in the middle, to 350 degrees.If the nuts you are using are not toasted now is the time to do that. In the oven it takes about 8-10 minutes. Cool and chop them and set aside.

Increase oven temp to 400 degrees. Line a baking sheet with parchment paper.

Unfold the puff pastry.You will see the lines  which “divide”  it into three “panels” Use these as your guidelines.

 Spread one half of the caramel over the center section of the pastry. Sprinkle one third of the toasted nuts over the caramel.

Carefully fold an outer third over the caramel and nuts.

 Spread the renaining caramel over that top center layer, and then another third of the nuts.

Fold the last section over,covering the caramel layer completely. Sprinkle with the tablespoon of raw sugar.

Put on middle rack in oven.Check at 15 minutes to see if it is done. Ours usually need the full 20 minutes to rise and brown evenly. Remove from the oven.

This is perfectly delicious as is,especially with the crunchy raw sugar on top. Adding a light  powdered sugar glaze makes a fancier presentation. To make the glaze you will need:

  • 1/2 C. powdered sugar
  • 1 T. cream or milk
  • 1/4 t. vanilla (or kahlua,vanilla vodka or Bailey’s!)
  • dash of salt

Mix together adding wee amounts of liquid if it is too thick.

Over cooled pastry,drizzle your icing and top with the reamaining nuts. If you don’t use the glaze just sprinkle the nuts on top and around the plate.

Slice with a sharp knife, and serve.These are served with  my Chocolate Mousse Clouds.

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