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Source: Campbell's Recipes
Tagged With: 16 servings
Praline Squares
Squares of puff pastry are topped with sliced almonds and sugar and filled with layers of hazelnut spread and whipped cream in this elegant and heavenly dessert treat.
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Serves: 16 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 egg
1 tablespoon water
1 cup sliced almond
1/2 cup sugar
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 jar (13 ounces) hazelnut chocolate spread
sweetened whipped cream
confectioners' sugar




Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the almonds and sugar in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 16 squares and place them on baking sheets. Brush the pastry squares with the egg mixture and sprinkle with the almond mixture.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
Split each pastry square into 2 layers forming 32 layers in all. Spread about 1 tablespoon hazelnut spread on each of the 16 bottom pastry layers. Top with whipped cream and the almond-topped pastry layers. Sprinkle with the confectioners' sugar, if desired. Serve immediately or cover and refrigerate for up to 4 hours.





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