Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Unfold your thawed puff pastry sheet onto a lightly floured surface. Gently roll it out just a tiny bit to smooth any creases.
- Using a 2.5 inch round cookie cutter, cut out as many circles as you can from the puff pastry. These will be the brims of your hats. Arrange them on your prepared baking sheet.
- Take the remaining dough and cut out more circles using a 1.5 inch round cutter. These will become the cones.
- Take one of the small circles and gently stretch it into a slight oval. Pinch one end together and roll it carefully into a cone shape, sealing the seam well.
- Place a small dollop of filling (about 1/2 teaspoon) in the center of each large circle (the brim). Place one of your pastry cones upright over the filling, pressing it gently onto the brim to seal it.
- In a small bowl, whisk the egg with a teaspoon of water. Brush all over each hat with the egg wash.
- Bake for 15 to 18 minutes, or until golden brown and cooked through.
- Carefully transfer pastries to a wire rack to cool completely before decorating.
- Melt your semi-sweet chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
- Once the hats are cool, dip the top cone part of each hat into the melted chocolate, letting any excess drip off.
- Immediately add your festive sprinkles or edible glitter before the chocolate sets.
- Optionally, use a small amount of yellow or orange icing to create a little "buckle" around the base of the cone.
Nutrition
Calories: 325kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 20mgSodium: 75mgPotassium: 40mgFiber: 2gSugar: 20gVitamin A: 100IUCalcium: 15mgIron: 1mg
Notes
Store in an airtight container at room temperature for up to 2 days. Freeze unbaked versions up to 2 months. Reheat in a 350°F (175°C) oven for 5–7 minutes for crispness.
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