You can serve these little pastries at a brunch as a sweet roll, as dessert as part of a tray of little cakes, or as cookies. You can use Hot Water Pastry instead of the refrigerated premade doughs if you'd like.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 2 crust pkg. refrigerated pie crusts, or homemade pie crusts
- 1 cup ground walnuts
- 1/2 cup powdered sugar
- 1 egg
- 1 cup semisweet chocolate chips, divided
Preparation:
Let pie crust pouches sit at room temperature for 15 minutes. If using homemade crusts, chill for 1 hour after rolling into circles. Melt 2/3 cup of the chocolate chips in small saucepan over low heat. Combine ground walnuts, powdered sugar, egg, and melted chocolate in a small bowl and mix well until combined.
Preheat oven to 425 degrees. Unroll pie crusts according to package directions, or remove prepared homemade crusts from refrigerator.
Cut each crust into 16 wedges. Place a rounded 1 teaspoon chocolate mixture on wide end of each wedge and gently spread out to form a layer about 1/4" thick. Roll up the dough, starting at wide end and rolling to the point, enclosing the filling. Place point side down on ungreased cookie sheets.
Bake the pastries at 425 degrees for 8-12 minutes or until light golden brown. Cool completely.
Melt remaining chocolate in small saucepan over low heat. Drizzle over cooled pastries. Makes 32 pastries.
