Why You’ll Love This Recipe
- Easy to Make: Uses store-bought puff pastry for a quick and simple baking experience.
- Deliciously Decadent: The combination of chocolate and caramel with a hint of sea salt makes for a heavenly dessert.
- Perfect for Any Occasion: Whether for a party, holiday treat, or just a sweet snack, these cookies are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry:
- 1 sheet of puff pastry, thawed
For the Filling:
- 1 cup chocolate hazelnut spread (such as Nutella)
- 1/2 cup salted caramel sauce
For the Toppings:
- 1 egg (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- Coarse sea salt (for garnish)
- Additional caramel sauce (for drizzling)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Pastry: Lightly flour a clean surface and roll out the thawed puff pastry to smooth it out and slightly thin it.
- Cut the Pastry: Using a knife or pizza cutter, slice the pastry into 3×3-inch squares.
- Fill the Pastry: Place 1 teaspoon of chocolate hazelnut spread in the center of each square, followed by 1 teaspoon of salted caramel sauce.
- Shape the Pillows: Fold the corners of each square towards the center, pressing to seal the edges tightly to prevent leaks while baking.
- Egg Wash and Sugar: Beat the egg in a small bowl and brush it over the tops of the pastry pillows. Lightly sprinkle granulated sugar on top for added sweetness and crunch.
- Bake: Arrange the filled pillows on the prepared baking sheet, spacing them slightly apart. Bake for 15-20 minutes, or until golden brown and puffed up.
- Cool and Garnish: Let them cool slightly before drizzling with extra caramel sauce and sprinkling with coarse sea salt.
- Serve: Enjoy warm or at room temperature for the best flavor.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: 30-35 minutes
Variations
- Nut-Free Option: Use a chocolate sunflower seed spread instead of Nutella.
- Extra Crispy: Use phyllo dough instead of puff pastry for a thinner, crunchier texture.
- Dairy-Free: Use a vegan-friendly puff pastry and a dairy-free chocolate spread.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week.
- Reheating: Warm in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to regain crispiness.
FAQs
1. Can I use pie crust instead of puff pastry?
Yes, but the texture will be more dense and less flaky.
2. What’s the best way to keep the pastry from opening while baking?
Make sure the edges are well-sealed and dampen them slightly with water before folding.
3. Can I make these ahead of time?
Yes, assemble them and refrigerate before baking. Bake when ready, adding a few extra minutes if chilled.
4. Can I freeze these cookies?
Yes, freeze them unbaked, then bake from frozen with a few extra minutes in the oven.
5. Can I add chopped nuts to the filling?
Absolutely! Chopped pecans or almonds add great texture.
6. What’s a good substitute for coarse sea salt?
Regular table salt works, but use it sparingly.
7. How do I get a shiny, golden pastry?
The egg wash is key to achieving a glossy golden finish.
8. Can I use homemade caramel sauce?
Yes, homemade caramel adds a richer flavor.
9. What’s the best way to reheat them?
Use an oven or toaster oven to maintain crispness—avoid the microwave.
10. Can I use white chocolate instead of Nutella?
Yes! White chocolate spread makes a delicious alternative.
Conclusion
Salted Caramel Chocolate Pillow Cookies are the ultimate indulgence, with their flaky pastry, gooey filling, and touch of sea salt. Easy to make and perfect for any occasion, these cookies will quickly become a favorite in your household. Enjoy them fresh from the oven with a drizzle of caramel for an extra treat!
Print
Salted Caramel Chocolate Pillow Cookies
- Total Time: 30-35 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Salted Caramel Chocolate Pillow Cookies feature a rich and flaky puff pastry filled with creamy chocolate hazelnut spread and gooey salted caramel. Topped with a sprinkle of sea salt and extra caramel drizzle, they’re a decadent treat perfect for any occasion.
Ingredients
For the Pastry:
- 1 sheet of puff pastry, thawed
For the Filling:
- 1 cup chocolate hazelnut spread (such as Nutella)
- 1/2 cup salted caramel sauce
For the Toppings:
- 1 egg (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- Coarse sea salt (for garnish)
- Additional caramel sauce (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Pastry: Lightly flour a clean surface and roll out the thawed puff pastry to smooth and slightly thin it.
- Cut the Pastry: Slice the pastry into 3×3-inch squares using a knife or pizza cutter.
- Fill the Pastry: Place 1 teaspoon of chocolate hazelnut spread in the center of each square, followed by 1 teaspoon of salted caramel sauce.
- Shape the Pillows: Fold the corners of each square toward the center and press to seal tightly.
- Egg Wash and Sugar: Beat the egg in a small bowl and brush it over the tops of the pillows. Lightly sprinkle granulated sugar for added sweetness and crunch.
- Bake: Arrange the filled pillows on the prepared baking sheet, spacing slightly apart. Bake for 15-20 minutes or until golden brown and puffed up.
- Cool and Garnish: Let the cookies cool slightly before drizzling with extra caramel sauce and sprinkling with coarse sea salt.
- Serve: Enjoy warm or at room temperature.
Notes
- Nut-Free Option: Use a chocolate sunflower seed spread instead of Nutella.
- Extra Crispy: Use phyllo dough instead of puff pastry for a thinner, crunchier texture.
- Dairy-Free: Use a vegan-friendly puff pastry and a dairy-free chocolate spread.
- Chopped Nuts: Pecans or almonds are great add-ins for texture.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
