“In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.” -Barbara Costikyan
Blackberries… sweet, juicy, and just a tad tart to make your mouth pucker! When I bite into a blackberry I instantly get transported back to my childhood in London when my Grandmother and I would go blackberry picking. We would stay in the garden all afternoon and search for the ripest, juiciest berries. The berries were actually our neighbors but the bush had creeped through the fence and come over on our side… lucky us! As I was trying to think of which recipe to post first, I thought it was only appropriate to share this recipe since it incorporates a bit of my childhood with more of an adult twist. Flaky, buttery puff pastry with toasted almonds, filled with blackberry preserves and a dash of mirch… sweet & spicy, just what I like!
8.5 ounce of Puff Pastry Sheet, thawed
1 cup of toasted almonds
1/2 cup of blackberry preserves
4 tablespoons of dark chocolate chips
1/4 teaspoon of paprika
pinch of coarse sea salt
Preheat oven to 350° F. In a small bowl mix together the blackberry preserves, paprika, and sea salt. On a floured surface, evenly spread out toasted almonds. Lay the puff pastry dough over the almonds. Roll out the puff pastry to 1/5″ height. The almonds will become incorporated in the dough. Stamp out 18 2″ heart shapes. With a small spoon fill in one-third of the heart with the blackberry preserves mixture. Brush the sides with egg wash. Bake at 350° F for 20-25 minutes until the hearts have puffed up and are golden brown. While the pastries are baking, melt the chocolate chips. Once removed from the oven, drizzle the chocolate over pastries. Remove to wire rack and let cool for 10 minutes.