I love this delicious recipe perfect for a party addition at a summer get together, very simple to make and you can also top with fresh summer berries for extra flavour. Roses and pistachio are two of my favourite things so it’s the perfect pairing with a rich but delicate honey cocoa flavour.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Roll out the pre rolled puff pastry sheet.
Using a 5cm round cutter, cut 16 discs of puff pastry.
Place 8 of the circles onto a pre lined baking tray.
With the 8 circles left, use a 3cm cutter - or a cutter slightly smaller in diameter - to create a tyre of puff pastry. Place the tyres directly on top of the 8 pastry circles now on the baking tray. When baked, the tyres will rise up to create a high wall, leaving a natural well for you to fill with the honey and coca mixture after baking!
Brush a little beaten egg yolk over the tops making sure not to cover the sides. This would prevent the pastry from rising up evenly.
Bake in the oven at 200C/400F/Gas 6 for 10-12 minutes, or until risen and golden-brown. When ready, remove from the oven and allow to cool.
While the pastry circles are baking, add the cocoa and honey to a bowl and mix together.
Now fill generously with the honey and cocoa mixture and top with crushed pistachios and some rose petals.