Prep time: 30 min
Ready in: 55 min- 1 hour
Serves: 4- 12
Ingredients:
1 refrigerated pie crust- thawed
14 Hershey Kisses
1 egg white- whisked with 1 T. water
Coarse, brown sugar, for sprinkling before baking
1 small jar caramel sauce
1 small jar chocolate sauce
Coarse salt
Powdered sugar, for dusting
Directions:
- Preheat oven to 350
- Cover a cookie sheet with parchment or spray with non-stick baking oil
- Roll out pie crust on lightly floured counter top
- Cut 2 1/2"-diameter circles
- Continue to roll out the scraps and cut new circles, until you've used all of the dough
- Place one Hershey Kiss in each circle
- Fold half of the pie dough over the Kiss and seal
- Pull the other half up, forming a criss-cross and pinch to seal edges
- Brush each pillow puff with egg wash
- Sprinkle with granulated, brown sugar
- Bake until pillow puffs are golden brown, about 15- 20 min
- Remove from oven, allow to cool for 5 min before moving to cooling rack
- Drizzle with caramel and chocolate sauces
- Sprinkle with salt
- Dust with powdered sugar
- Serve and enjoy!
*Liz found recipe here
Coarse salt
Powdered sugar, for dusting
Directions:
- Preheat oven to 350
- Cover a cookie sheet with parchment or spray with non-stick baking oil
- Roll out pie crust on lightly floured counter top
- Cut 2 1/2"-diameter circles
- Continue to roll out the scraps and cut new circles, until you've used all of the dough
- Place one Hershey Kiss in each circle
- Fold half of the pie dough over the Kiss and seal
- Pull the other half up, forming a criss-cross and pinch to seal edges
- Brush each pillow puff with egg wash
- Sprinkle with granulated, brown sugar
- Bake until pillow puffs are golden brown, about 15- 20 min
- Remove from oven, allow to cool for 5 min before moving to cooling rack
- Drizzle with caramel and chocolate sauces
- Sprinkle with salt
- Dust with powdered sugar
- Serve and enjoy!
*Liz found recipe here
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