I've said it before and I will say it again, "I'm a kitchen store whore." Those stores just lure you in with their shiny displays of gadgets, products and what haves. I'll walk past the front of the store with nary an intention of stopping; then I'm grabbed by some invisible force and sucked in. Why is it I feel compelled to ooh and aah over the new gadgets that I don't yet own? I tell myself silly things like, "So what if I already have three vegetable peelers in the drawer, this one is self-cleaning."
Besides, can one ever have too many peelers, presses, cookie cutters, sprinkles, and whooz-its? The answer happens to be"yes". When you spend an hour looking through a drawer to find that one gadget you know you own, it just may be fine time to scale back the collection.
I've been going through my kitchen trying to decide what stays and what goes. During my cleaning fest, I spied my sad and lonely overflowing basket of cutters. I knew I should probably part with at least a few of them.
One of those must keep items was a heart shaped pocket pie mold I just had to have because it was so cute. Besides my daughter did adore the Chocolate Ganache Pocket Pies I made for her with them. Good enough reason to leave it in the keep pile I figured. (I'm a real tough sell, aren't I?)
There is also the interpretive cookie dance idea that has been swirling around in my head for some time, "Lord of the Cookie Dance". Although it might be too hard to capture with my camera, I just may have to act that one out for you.
These pocket pies are a simple yet decadent treat. Perfect for when you are just not ready to let go. I couldn't do it; I couldn't part with any of my beloved cutters. Maybe it's because college girl is home and I'm already dreading her departure again, but I'm just not ready to let go yet.
Chocolate Ganache Pocket Pies
1 package frozen puff pastry, thawed
1 cup chopped dark chocolate
1/2 cup heavy cream
1 tablespoon unsalted butter, room temperature
1 large egg
2 teaspoons water
1 cup powdered sugar
1 tablespoon milk
Coarse sparkling sugar
Preheat oven to 400 degrees F.
Lay out the sheets of puff pastry and smooth the seams with a rolling pin. I like to place them on a sheet of freezer paper with just a sprinkling of flour. Cut out heart shapes. You could make them any shape you want and a regular cookie cutter will work just fine too.
Beat together the egg and water. Set aside.
Heat the cream on the stove in a small pan until boiling. Place the chopped chocolate in a bowl and slowly pour the cream over it and whisk until smooth, add butter and whisk until combined.
Place a small amount of the ganache in the center of a heart shaped cutout. Paint the edges with egg wash and place another heart shape on top and press to seal. Paint the tops with egg wash and sprinkle with sparkling sugar. Cut out an X or a hole for venting.
Place pies on baking sheet lined with a silpat or parchment and bake in 400 degree F oven for 15 minutes or until golden brown.
Combine the powdered sugar and milk and drizzle over slightly cooled pies.
Makes 6 large pies.
Hope all of you enjoy the holiday weekend; there are lots of fun things planned for this weekend over here, including a "Macaron Baking Party" with blogging friends.
I got a great question from Kimberly - The Farmers Wife, she wanted to know where I purchased my pie mold (Williams Sonoma), Heart Shaped Pocket Pie Mold is the link.