feuilletée = fancy French form of fabulous, flaky, folded puff pastry

While the holidays are just around the corner, many families have the simple tradition of enjoying a super special morning pastry together, before the festivities begin.

My family Thanksgiving morning tradition may or may not involve Bloody Mary’s (forgive me, I’m Irish), but I decided to “spice” things up a little, and even sweeten the pot with a fabulous, flaky, folded and fancy feuilletée.

The sweet scents of chocolate and orange, as they melt together with the crystalized ginger, binding into a pastry pinwheel of deliciousness may leave you thinking you’ll skip the turkey or the lamb later in the day ~

well, maybe not ~

but I’ll be willing to bet you’ll still be drooling fore feuilletée and forever after.

And as the chocolate orange ginger magic spills over the flaky folds in the oven, you’re left with a taffy candy crunch to munch on as a mere mortal.

Chocolate Orange Ginger Feuilletée

1 sheet puff pastry, thawed
12 oz. Artisana Raw Hazelnut Cacao Spread
1/4 cup crystallized ginger (candied), finely chopped
juice and zest of 1 orange (reserve 2 tsp. zest)
1/4 tsp. ground cinnamon

Preheat the oven to 400 degrees.
Roll out the puff pastry sheet until 1/3 larger than original size.
Combine the Hazelnut Cacao Spread, chopped ginger, orange juice, and most of the zest, and the cinnamon in a medium bowl. Whisk together until combined.
Spread the chocolate orange ginger mixture over the rolled pastry dough, almost to the every edges.
Roll the pastry horizontally.
Slice into 6 even pinwheels.
Place each pinwheel inside the cup of a non-stick muffin tin.
Bake for about 20-25 minutes, until the feuilletée is golden brown and the chocolate goodness is oozing beyond measure.

Serve warm – with coffee or tea.