White Chocolate Hazelnut And Cherry Triangles Food

CHOCOLATE-HAZELNUT TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash.
• Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
• Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm.

WHITE CHOCOLATE, HAZELNUT, AND CHERRY TRIANGLES

Steps:

• Once the flour is incorporated according to dough recipe, beat in white chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

WHITE CHOCOLATE COVERED CHERRY MARTINI

Steps:

• To a pitcher filled with ice, add white chocolate liqueur and vodka. Shake to chill and strain into martini glass. Slowly pour a small amount of grenadine along edge of glass. (It will sink to bottom.) Garnish with a maraschino cherry on rim of glass.

WHITE CHOCOLATE RASPBERRY TRIANGLES

Steps:

• Melt butter in a saucepan and add chopped white chocolate and set aside.
• Beat eggs and sugar on high speed until thick and lemon coloured about 5 minutes.
• Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla.
• Mix well.
• Spread half the batter in a 9" greased square cake pan.
• Bake at 325 for 25 minutes or until golden brown.
• Cool 5 minutes and spread jam evenly over base.
• Stir white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam and sprinkle with almonds.
• Bake for 30-40 minutes longer or until set.
• Cool completely before cutting.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

APRICOT-HAZELNUT TRIANGLES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE HAZELNUT THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. , Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar.

WHITE CHOCOLATE HAZELNUT SPREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
• Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
• Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
• Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
• Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
• Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
• Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.

WHITE CHOCOLATE CHERRY TRIFLE

Steps:

• Make the cake: Oven to 350 degrees F.
• Line the bottom of (2) 9" round pans with parchment.
• Combine the clarified butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 6 tbl.
• of the sugar and sift TWICE.
• Set aside.
• In the mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside.
• Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
• Take of heat and let stand until cool.
• Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
• Stir until smooth.
• Let cool.
• Whip the cream until soft peaks form, not too stiff.
• Set aside.
• Wipe your mixing bowl out with a dash of vinegar.
• Add the whites and whip until stiff, but not dry.
• Fold one fourth of the whites into the white chocolate.
• Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
• Chill until needed.
• TO ASSEMBLE THE TRIFLE: Slice each cake in half.
• Discard one layer.
• Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
• Place one slice of cake on top and press down lightly so it lays even in the dish.
• Ladle some of the cherry syrup onto the cake so it soaks in.
• Put about 1 1/2- 2 c.
• mousse on top and top with half the cherries.
• Place another cake layer on top, and repeat.
• place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
• Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
• Decorate with shaved white and dark chocolate.
• Refrigerate until service.
• **NOTE:If you have some home canned cherries, use them, they will be so much better.
• If you have access to fresh cherries at any time simply use 1 lb.
• of them, and poach them in red wine or port, sugar and the lemon slice.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
• Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
• Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)