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Archive for puff pastry

Chocolate Spread Puff Pastry, Chocolate dessert, pastry

Simple, easy, and oh-so yummy, you’ve got to try these Chocolate Spread Puff Pastries!

This sweet, fluffy yet crunchy treat is an ode to our Chocolate Spreads. It’s a simple and easy to make recipe that hardly takes any time or preparation and can be whipped up quickly with very few ingredients. Puff pastries are already a favorite with their enjoyable flaky, soft texture, but when filled and topped with chocolate spread, this will easily become your go-to breakfast, brunch, or dessert!


    Chocolate Spread Puff Pastry, Puff Pastry, Chocolate pastry, chocolate dessert, breakfast dessert

    Our Almond Dark Chocolate Spread is perfect to spread on everything!

    • ¼ cup powdered sugar
    • 1¼ tsp milk
    • 2-3 tbsp raw sugar


    1. PASTRY: Defrost the puff pastry sheet and on a floured surface, roll out to 1/8-inch thickness.
    2. Preheat oven to 375 °F degrees.
    3. Brush off the extra flour covering the surface of the pastry sheet.
    4. Cut the sheet in half lengthwise.
    5. Place the ¼ cup of Chocolate Spread into a piping bag, cutting a small bit off the end of the bag.
    6. Drop a teaspoon-sized amount of Chocolate Spread onto one of the pastry sheets, leaving 1 inch of space between each one and the outside edges.
    7. Brush egg wash around the edges of the pastry and in between each drop of Amoretti Chocolate Spread.
    8. Cover with the other half of the pastry sheet and press the edges together and in between each drop.
    9. Cut in between each drop and press the edges together with a fork.
    10. Place each piece on a parchment-lined cookie sheet and chill in the freezer for 10 minutes.
    11. Brush egg wash on the top of each piece and sprinkle them with raw sugar.
    12. Bake for 9 minutes, then turn the cookie sheet and bake again for 9 minutes.
    13. Cool on a wire rack.
    14. GLAZE: Mix the powdered sugar and milk and fill a pastry bag with the glaze.
    15. Warm the pastry bag with the Amoretti Chocolate Spread in the microwave for 5 seconds.
    16. While the puff pastries are still warm, but not hot, drizzle the Chocolate Spread over them, followed by a drizzle of the glaze.
    17. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • When cutting the puff pastries in step 9, each piece should resemble a ravioli.
      • Any flavor of Chocolate Spread can be used in this recipe!
Amoretti Apple Strudel in Braided Puff Pastry

Healthy and natural filling is great for an afternoon brunch.


    • 1 frozen puff pastry sheet
    • Apple Strudel in Braided Puff Pastry

      Key ingredients to make your recipe distinctive and rich in flavor!

    • 2 apples peeled, cored and sliced (Granny Smith)
    • ¼ cup golden raisins
    • ¼ cup dried apricots, diced
    • ¼ cup dried cranberries
    • ½ teaspoon cinnamon
    • 1 tablespoon sugar
    • 3 tablespoons butter, salted
    • 2 tablespoons Amoretti® Apple Pie Artisan
    • 1 egg
    • 1 tablespoon cinnamon sugar


    1. Defrost one sheet of store-bought puff pastry.
    2. Melt 2 tablespoons butter in a sauce pan on medium heat. Add Sugar and cinnamon.
    3. Add apples and sauté, stirring until soft and lightly browned. About 5-8 minutes.
      cool and chop.
    4. Return apples to pan and add the diced, dried fruits.
    5. Add 1 tablespoon butter and saute for about 3 minutes, just to soften fruit.
    6. Remove from heat and add Amoretti Apple Pie Artisan and mix to combine.
    7. Roll out defrosted puff pastry to rectangle shape.
    8. Slice strips along the long sides, leaving a large space in the center for filling.
    9. Place filling in the center of puff pastry.
    10. Whisk egg in a bowl to use for egg wash.
    11. Brush the strips with a small amount of egg wash.
    12. Fold down the top of the puff pastry and then begin braiding the strips as you go down.
    13. At the end, press pastry ends together and fold under.
    14. Place strudel log onto a parchment-lined sheet pan.
    15. Brush egg wash onto the top of the log.
    16. Sprinkle with cinnamon sugar.
    17. Bake in a 375°F oven for 30-35 minutes.