Hazelnut Ravioli

Name: Hazelnut Ravioli
Yield: Makes 24 to 30 small pastries
Ingredients: ½ cup toasted hazelnuts (optional); ¾ cup full-fat coconut milk; 6 ounces (about 1 cup) semi-sweet chocolate, chopped; ¾ cup confectioners’ sugar; 1 teaspoon vanilla extract; 1 package frozen phyllo dough; 1 cup toasted hazelnuts or ⅔ cup hazelnut butter; 2 teaspoons instant coffee powder; 1 tablespoon Dutch-process cocoa powder; ⅓ cup vegan cream cheese

Preparation info

Makes
24 to 30
small pastries

Difficulty
Medium

Appears in

Sweet Vegan Treats

By Hannah Kaminsky

Published 2019

About

Whether entertaining friends or sharing a romantic evening for two, this sweet finale will definitely end the event on a high note! If working with phyllo dough isn’t your cup of tea, you could easily substitute a sheet of puff pastry instead, though the results won’t be quite as delicate or ephemeral.

Ingredients

Hazelnut Ravioli

1 package frozen phyllo dough
1 cup toasted hazelnuts or ⅔ cup

Dessert
Vegetarian
Gluten-free

Method

Thaw the phyllo dough completely before beginning. Once ready, preheat your oven to 375°F (190°C) and line two baking sheets with silicone baking mats or parchment paper.

In your food processor, grind the whole hazelnuts for a good 5 to 10 minutes, until they break down into a