Calling all fillo dough aficionados
What is wrong with this recipe or my execution of it ???Ingredients
- 1(17.3 ounce) box frozen puff pastry, thawed
- 2ounces gianduia (hazelnut milk chocolate) with or without whole hazelnuts, cut into 8 pieces
- 1large egg, lightly beaten
- Confectioners sugar for dusting
Heat oven to 400º with rack in middle. Line a baking sheet with parchment paper.Cut small piece of cardboard into a 4- x 2-inch diamond. Using cardboard diamond as guide, cut out 16 diamond-shaped pieces of puff pastry. Arrange 8 diamonds onto prepared baking sheet at least 1 inch apart. Place 1 chocolate piece in the center of each diamond. Using finger dampened with cold water, brush edges of pastry. Top with remaining 8 diamonds, then gently press edges to seal. Brush tops with egg. Bake, rotating pan once halfway through, until diamonds are puffed and golden, about 15 minutes. Transfer diamonds to a serving plate and dust with sugar. Serve warm.
In the photo below, upper left and lower right have chocolate inserted. They are tooooo flat IMHO.
Lower left and upper right have a sugar dusted strawberry. The only reason they have an upper dimension is because of the bulk of the strawberry.
Why are they not more puffed up?? Did each individual fillo sheet need to be brushed with butter??
(If it matters, I used Athens fillo dough)