Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

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Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

  1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
  2. And also here on Facebookhttps://www.facebook.com/NocciolataUSA
  3. Then on  Twitter– https://twitter.com/NocciolataUSA
  4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

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4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

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Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Optional- Raw Hazelnuts
  • Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

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Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

Then brush with egg wash

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Begin to roll dough over from each edge, towards the inside like this-

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Again, more egg wash and fold again and again…..you will be creating a heart ❤

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

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Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Dust with Powder Sugar.

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Then you can eat them semi-warm or completely cooled.  Enjoy!

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Get your Nocciolate fix at:

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I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Fork or you can crimp dough by hand
  • Powder Sugar for dusting

 

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Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Using a small spatula or spoon, just mix.

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Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

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Then take egg wash and brush all sides lightly

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Fold dough, as to create a smaller triangle

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Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

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Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

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Get your Nocciolate fix at:

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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