Halvah Chocolate Cups

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 4×4-inch (10×10-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.