52 Pillows – #24 – Chocolate

My husband showed this video to me about Phil Hansen, an artist who developed neurological damage resulting in permanent shakiness of his hands, and how, after coming to terms with this challenge, actually used it to his advantage and as a platform to take his art to a new level. Super inspiring!

Lately I’ve been thinking about my 52 Pillows project, and sewing in general, now that my daughter is in remission and we’re not spending nearly as much time at the hospital as we have been the past 9 months. Mr. Hansen’s story started me thinking about how I could make pillows without actually sewing. Here’s what came to mind.

Chocolate Pastry Pillows

We used this Chocolate Raspberry Pastry Pillow recipe as a guide, if you want to try it. Or follow our directions below to make your own Chocolate Pastry Pillows…

(Thank you to my mom for watching the baby so I could do this and to my son for being my helper and taste-tester.)

Ingredients:

  • 2 egg yolks
  • 2 tsp. water
  • All-purpose flour
  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/2 of a 12-ounce package semi-sweet chocolate chips
  • Confectioners’ sugar
  • Baking cocoa (optional)
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Beat the egg yolks and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.

Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 12 to 16-inch square.

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Cut the pastry sheet into either 9 (3-inch) or 16 (4-inch) squares, depending on how big your sheet is. Repeat with the remaining pastry sheet. Make sure you cut the same amount of squares from both pastry sheets. Move half the squares onto a cookie sheet (or 2). (I used wax paper on the cookie sheets but the original recipe didn’t say to do prepare the cookie sheets in any way.)

Brush

Brush all the pastry squares with the egg mixture. (Turns out we don’t have a pastry brush anymore so I used a spoon.)

Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square.  Fold the pastry over the filling to form a triangle.  Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork.  Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.

Place approx 2-1/2 to 3-1/2 teaspoons chocolate pieces in the center of the pastry squares on the cookie sheet (depending on the size of your squares.)

Using the half of the pastry squares without chocolate, put the top on each of those squares with chocolate - to create the pillow.

Using the remaining half of the pastry squares (without chocolate), place one square on top on each of those squares with chocolate (to create the pillow.)

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Crimp the edges with a fork to seal.

Prick

Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Freeze for 15 minutes or until firm. (Our freezer is too small for cookie sheets so we put it in the fridge instead for 25-30 minutes.) In the meantime, heat the oven to 375°F.

Heat the oven to 375°F. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.

Bake for 15-25 minutes or until the pastries are golden brown. (Ours came out yellow-brown — using a spoon instead of pastry brush made the egg thicker than it was supposed to.)

Let cool then sprinkle with the confectioners' sugar.

Cool slightly then sprinkle with the confectioners’ sugar (and baking cocoa if you like). (Tastier when warm.)

Yum!

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