Marjolaine

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
3. 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.
4. 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.
5. 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.

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Reviews (2)

Your Rating:

24

KWEBB23

Oct. 8, 2003

"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!..." See more"

3

Roxanne J.R.

Nov. 30, 2009

"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 suppo..." See moresed 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."