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

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 Facebook–https://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.

• http://wp.me/p2B5Rd-Tj
• http://wp.me/p2B5Rd-SX
• http://wp.me/p2B5Rd-SB
• http://wp.me/p2B5Rd-Se

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!

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

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):

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-

A dollop of 1/2 the filling to each sheet

Spread but mind the edges

Then brush with egg wash

 

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

 

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

Keep going

and going

until it closes

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.

Tightly wrap with parchment

so it can keep the heart closed and you can add more egg wash to the center if needed.

Wrap closed

Then in Plastic Wrap and into the freezer for 15 to 20 minutes

 

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

Unroll log

Cut into cookies, you will 6 to 7 out of each roll

Place on parchment

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

Cut Hazelnuts

Place a piece in the center of each cookie

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

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.

Allow to cool on cookie sheet

For 10 minutes before moving on rack or dusting with Powder Sugar

Dust with Powder Sugar.

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

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

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.

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

 

 

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

 

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.

Nocciolata Spread

Almond Meal/Flour

Frozen Raspberries

Using a small spatula or spoon, just mix.

 

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.

Crack egg

Whisk and I like to just rest my brush in the bowl

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

 

 

Then take egg wash and brush all sides lightly

 

Fold dough, as to create a smaller triangle

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

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.

 

This one slightly opened and still looks beautiful so this is why I say not to worry

Gooey on the inside and delicious

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

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.