With puff pastry instead of chocolate lasagna, it is comparable. It’s a true masterpiece if you have the time. Be cautious when handling puff pastry; it isn’t that difficult to deal with.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ (17.5 ounce) package frozen puff pastry, thawed
- ¼ cup finely chopped hazelnuts
- 1 cup chopped semisweet chocolate
- 4 ounces light cream cheese, softened
- ½ cup brown sugar
- 3 tablespoons strong brewed coffee, cold
- ½ cup ground hazelnuts
- ½ cup ground almonds
- 2 cups heavy cream
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry to 13×13 inches square. With a sharp knife, trim to 12×12 inches. Cut into 3 equal strips, 4×12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
- Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
- Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
- Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 116 mg |
| Sugars | 20 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed this recipe lots and have to admit it took just a bit more work than I anticipated. The filling was scrumptious but only 4 stars because I never had marjolaine before so not sure if it supposed to be like this. After refrigerating for 3 hours part of the puff pastry was getting a bit soft (which was something I thought may happen but was hoping for it to remain crisp) and I wasn’t too pleased with that. Overall this was very delicious, yummy. Thanks for sharing.
Excellent!!! I made it even easier by using puff pastry shells instead of sheets, then topped with whipped cream and a strawberry. My guests loved it!