RED VELVET CHEESECAKE BROWNIE PUFF POCKETS
Serves 235 mins prep45 mins cook
They’re soft and fluffy, flaky, filled puff pastries that just hit the spot in every way possible 🤝 All I can say is that they’re my favorite and if I could eat them everyday I would - now let’s get to it baby
0 servings
What you need
Instructions
Preheat the oven to 350F and line an 8” square baking pan with parchment paper; set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a separate large mixing bowl, whisk the eggs. Add in the sugar, vanilla, vinegar (if using), and food coloring. Mix well until combined. Then, stream in the melted butter while mixing. Add the dry ingredients, and mix with a wooden spoon until just combined. Add the batter to the prepared baking dish. Bake for 28-30 minutes. Remove from the oven and cool. Once slightly cool, break up the brownies in a large bowl. Add the hazelnut spread and mix with a spoon then work it with your hands. Set aside. Beat together the ingredients for the cream cheese filling and then spoon it into a large ziploc bag. Cut one of the corners off the bag to pipe. Divide the puff pastry sheet into 4 squares. Brush the edges with egg wash, then pipe a line of the cream cheese mixture in the center of each square. Place ~2 tbsp of the red velvet brownie mixture on top, then pipe another line of the cream cheese filling. Fold the corners of the puff pastry in, and roll like a burrito. Brush the tops of the puff pastry with egg wash. Bake for 20-22 minutes or until golden brown. Dust with powdered sugar if desired. Enjoy!View original recipe