RAZZLEBERRY VOL-AU-VENT SANDWICH WITH NUTELLA<sup>®</sup>
Recipes

RAZZLEBERRY VOL-AU-VENT SANDWICH WITH NUTELLA®

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Yields: 12 servings

Portion: 1 sandwich

 

INGREDIENTS

  • 12 ct. Puff Pastry Shell, frozen
  • 4 cups Raspberries
  • 4 cups Blackberries
  • 12 oz. Plain Low Fat Yogurt
  • 6 oz. Nutella®
Dessert
Vegetarian
Dessert
All year round Banqueting
Medium
45 min

 

PREPARATION

Prepare Vol-au-Vent (puff pastry shells) according the package instruction, let cool to room temperature.

Hollow out the pastry lid of the Vol-au-Vent then save for later use.

Fill each Vol-au-vent with two tablespoons of plain yogurt.

Prepare the Razzleberries by combining the fresh raspberries and blackberries together.

Fill each Vol-au-Vent to the brim with the Razzleberries.

Place the saved Vol-au-Vent pastry lid on top of the Razzleberries.

Place Nutella® in a pastry bag with a straight edged piping tip, then pipe decorative design of Nutella® onto the Vol-au-Vent pastry top.

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