The Puff Pastry Bats recipe came to me one evening at dinner at my cousin Andrea’s. I don’t know if you know, but I don’t have children, so the only kids (even though one is quite grown) are his two children. Thinking about last year’s success with the Puff Pastry Mummies and how much they liked them, I thought I’d spoil them for Halloween again this time.
Being as sweet-toothed as the rest of the family, I could only choose chocolate to fill these two bats. So, this morning Andrea printed out two nice Halloween bats for me and I got to work. As my colleagues say, I don’t lack imagination, and thanks to that, I’m here to present one of the easiest recipes on the blog. You only need two ingredients, three if you count the chocolate drop eyes. A roll of puff pastry, I recommend the rectangular one because with the round one I could only make two, and lots of chocolate or Nutella.
I don’t want to go on too long; this delicious treat is just waiting to be bitten. Remember that you can follow the Instagram profile by clicking here, you can follow the Facebook fan page by clicking here or choose the Pinterest board by clicking here.
On the blog, you’ll find the delicious Bats with Nutella, perfect to give to children for “trick or treat.” Alternatively, if you like savory recipes, there are the Pumpkin Muffins, which serve as a snack or appetizer to celebrate the Irish Festival that corresponded with the Celtic New Year and marked the end of summer and the beginning of winter. It was the day when the summer light gave way to the winter darkness, and on the night between October 31st and November 1st. If you thought, like many of us, that it was an American holiday, you were mistaken. It will later become the night of spirits, but previously the gods were thanked.
If you are looking for a recipe for a Halloween-themed treat, try my recipe for Shortbread with Pumpkin and Cinnamon, perfect for turning into Nutella-filled cookies.
The Pumpkin Muffin recipe can be found at the following link:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 781.35 (Kcal)
- Carbohydrates 55.28 (g) of which sugars 2.79 (g)
- Proteins 11.51 (g)
- Fat 57.00 (g) of which saturated 6.48 (g)of which unsaturated 35.78 (g)
- Fibers 3.35 (g)
- Sodium 291.13 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 puff pastry (rectangular)
- 2 tablespoons hazelnut cream (or Nutella)
- 4 chocolate chips
- 1 tablespoon milk
Tools
- 1 Cutting Board
- 1 Knife
- 1 Oven
- 1 parchment paper
- 1 Fork
- 1 Spatula
- 1 Brush
two medium-sized bat drawings, I found them by searching images on Google
Steps
Given the ease and speed of this recipe, the first thing to do is to preheat the oven to 356°F (180°C) in static mode. Now take the puff pastry roll and unroll it on the wooden cutting board. Position the bat designs and, with a sharp knife, cut the pastry edges.
As I mentioned, I made a mistake buying the round one; I managed to get only two bats because you need four cutouts to make them.
If you buy the rectangular one, you should be able to make three. If you have more children to please, buy more puff pastry.
Once you have the four puff pastry bats, proceed with the filling. Use a spatula to spread the chocolate or Nutella on the base of the two bats, leaving a few millimeters of the edge free. This will help seal them well and prevent chocolate from leaking out during baking.
Cover with the other two bat cutouts and gently press with a fork; as you can see, my two little friends have scalloped edges. Be careful with the ears, don’t press them too much. Make two holes for the eyes, which we will use to place the chocolate chips when they are well cooked.
With the help of a kitchen brush, brush the surface of the bats with milk. I didn’t use egg yolk to avoid wasting it, as I didn’t have other recipes to prepare today. If you have it or packaged egg whites, feel free to use those ingredients.
Place the two or three Halloween bats on a baking sheet covered with parchment paper.
Bake and let them cook for about 20 minutes. They will become beautifully golden, signaling that they are perfectly cooked. Serve the Tasty Bats after allowing them to cool slightly. The eyes, being chocolate chips, should be placed only when the pastry is cold, otherwise they’ll melt, and you’ll lose the eye effect. As always, I look forward to seeing you in the next recipe and wish you Bon Appétit!
Have fun making the Tasty Bats with Nutella with your children, grandchildren, or anyone. This sweet treat is also perfect for Halloween night when children knock on your door saying: “Trick or treat.” In this case, you’ll give them a delicious snack.
Variations:
You can replace the filling of the Tasty Bats with jam, preferably cherry or berry, the darker it is, the more you’ll achieve a dark effect. You can embellish the bats with sugar granules or pistachio granules. Let your imagination run wild.
