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Prep Time: 25 minutes
Stand Time: 1 hour
Servings: 8

• 4 ounces bittersweet chocolate, broken or 2/3 cup semi-sweet chocolate morsels
• 1/2 cup granulated sugar
• 1/4 cup (1/2 stick) butter
• 2 eggs, divided use
• 2 tablespoons Frangelico (hazelnut) liqueur or 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup (about 6 ounces) chopped dried plums
• 1 cup chopped walnuts
• 1 package (17.3 ounces) frozen puff pastry, thawed

Heat oven to 400°F.

In food processor or blender, process chocolate and sugar until finely chopped.

Add butter, 1 egg, Frangelico and salt; process until blended.

Stir in dried plums and walnuts.

Cover; chill 1 hour.

Unfold pastry sheets; roll each sheet to form 12–inch square.
Cut each into quarters to form 6-inch squares.

Place 1/4 cup chocolate mixture onto center of each square.

Beat together remaining egg and 2 teaspoons water; lightly brush onto edges of each square.

Fold diagonally in half; seal edges.

Transfer to ungreased baking sheets; lightly brush tops with additional egg mixture.

Bake 18 to 23 minutes or until light golden brown.

Nutritional Information (per serving)
Calories  649 
Cholesterol  69mg 
% of Calories from Fat  54% 
Fat  39g 
Sodium  353mg 
Carbohydrates  71g 
Protein  10g 
Fiber  7g 

California Dried Plum Board -


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