Please enter the email you’re using for this account.
Rachel is trying her own twist on Rylee’s recipe here! Send us your variations with #MyNoshandNibble
1 package Gefen Puff Pastry Squares
10 chocolate gelt coins
2 tablespoons heavy cream
turbinado sugar for sprinkling
cookie butter
melted chocolate
Lotus cookies
crushed peanuts
extra chocolate coins
Preheat oven to 350°F
Cut puff pastry into circles (using cookie cutter or drinking glass)
In the center of one circle, place two pieces of gelt and cover with another puff pastry circle on top
Use a fork to press the edges together as tightly as you can so the chocolate does not ooze out in the oven
Place on a greased pan, and brush with heavy cream. Sprinkle Turbinado Sugar on top *Alternative: to make it parve, brush with egg wash instead of heavy cream
Place in oven for 25-30 minutes (until golden brown). Top with you favorite chocolate, spreads, and candies — GET CREATIVE!!
How Would You
Rate this recipe?
Please log in to rate
easy fun kid friendly I wouldn’t waste my time unwrapping the coins as once its covered no one knows its a chocolate coin anyways. Just use any chocolate square and TOP with a coin if you want to give it a chanulka look.