Styling and photography by Hudi Greenberger

These small confections are packed with big flavor! A delightful way to end the meal.

YIELD 10 CUPS

• 1 pkg 4x4-inch (10x10-cm) puff pastry squares
• 10 Tbsp halvah spread
• 1 3.5-oz (100-g) bar good-quality dark chocolate (I like Torino Noir), broken into squares
• 10 marshmallows
• water for brushing
• turbinado sugar, for sprinkling (can be substituted with granulated sugar)

Allow puff pastry to defrost in the refrigerator.

Preheat oven to 375°F (190°C). Spray 10 muffin cups with cooking spray.

Lay two puff pastry squares on a piece of parchment paper. Smear 1 Tbsp halva spread on each square, leaving a ½-inch (1-cm) border. Place a piece of chocolate in the center of each square. Lay a marshmallow on top of the chocolate. Gather the four corners of the square together. Pinch the corners together and twist, creating a flower. Place each flower into a prepared muffin cup. Repeat until all your dessert flowers are shaped.

Brush each flower with water and sprinkle with turbinado sugar (this adds a nice crunch). Bake uncovered for 20–25 minutes.

Delicious served warm or at room temperature.

Tips: You can substitute the halvah spread with chocolate spread, Lotus butter, or peanut butter.

You can freeze your flowers once they are formed and bake at a later time. Defrost them for 20 minutes, then bake. They may need a few additional minutes in the oven.

When working with puff pastry, it’s very important to make sure that the dough remains cold. Once the dough warms it becomes increasingly difficult to achieve a nice shape.

(Originally featured in Family Table, Issue 744)