1 C 70% chocolate chopped
1/4 C almonds chopped and lightly toasted
1/4 C coconut flakes toasted
Puff pastry
1 egg beaten with 2 T water
Coulis for sauce
Preheat oven to 400 degrees.
In a bowl combine the chocolate, almonds, and coconut.
On a lightly floured surface, unfold 1 hseet of puff pastry. Roll out to a rectangle 8 by 16 inches. With a sharp knife cut into 8 equal squares.
Place a heaping T of chocolate mixture in the center of each square. With a pastry brush, brush the edges of the square with an egg wash. Bring the edges of the pastry together and twist and squeeze together to form a purse. Egg wash outside also. Fan out the corners of the pastry and place on an ungreased baking sheet. Bake until golden brown and filling is melted about 15 minutes.
Serve with sprinkles of powdered sugar or fruit preserves.
L'Assiette de Paris