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Chocolate Orange Stuffed Pumpkins

Recipe

Serves: 6 people | Prep time: 20 minutes | Cooking time: 20 minutes

Halloween | Vegetarian | Dessert | Snack

Ingredients

  • 320g Ready Rolled Puff Pastry Sheet  
  • 6 tbsp Hazelnut Chocolate Spread  
  • 1 Orange, zested   
  • 2 tbsp Milk  
  • 2 tbsp Marmalade  
  • 3 Pecans, halved lengthways   
  • Twine/kitchen string dipped in oil  

Method

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.  
  2. Unroll the puff pastry and slice into 6, then round the edges to create 6 circles.  
  3. Place a tablespoon of the hazelnut chocolate spread in the centre of each pastry round, then sprinkle with the orange zest.  
  4. Brush the edges with a little milk, then fold the pastry over the chocolate spread and pinch to seal –the sealed side will become the base of the pumpkins.  
  5. Wrap the oiled kitchen twine around the pastry to divide into 6 or 8 parts and tie underneath.  
  6. Brush the pastry with milk, then bake for 15-20 minutes until puffed and golden.  
  7. When cooled enough to handle, carefully use scissors to remove the string, then microwave the marmalade for 30 seconds-1 minute until runny.  
  8. Brush the pastry with the marmalade and place half a pecan in the top of each mini pumpkin to create a stalk, then serve warm.