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• 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)
% of Calories from Fat 54%
California Dried Plum Board - www.californiadriedplums.org
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