• 2 egg yolks, divided
  • 1 tablespoon cane syrup or corn syrup
  • 2 tablespoons melted butter
  • ⅓ cup dark brown sugar
  • 2 tablespoons cocoa powder
  • ½ cup chopped pecans
  • ¼ cup milk chocolate chips
  • ¼ teaspoon salt
  • Flour, for work surface
  • 1 package (2 rounds) store-bought, refrigerated pie dough
  • 2 tablespoons cream
  • Confectioners' sugar, for serving


Serves: 4 to 8


Place 1 egg yolk, cane syrup, melted butter and dark brown sugar into a mixing bowl and mix until well combined. Add in the cocoa powder, pecans, chocolate chips and salt and stir until combined to make the filling.

Preheat oven to 375˚F. Line a baking sheet with parchment paper.

Place a round of pie dough on a floured work surface. Fold in 2 opposite sides of the pie dough, overlapping in the center. Flip the dough so that the folds are face down. Roll out the dough out into a big rectangle, about 20-by-4-inches. Quarter the rectangle so that you have four 4-by-5-inch rectangles. Repeat with the second round of dough.

Place 2 tablespoons filling into the center of a rectangle. Fold the bottom third over the filling to cover. Using a paring knife, trim the two corners from the remaining flap of dough so that it resembles the flap of an envelope. Fold the flap down over the covered filling. Using a fork, carefully crimp the 2 open sides of the envelope. Using a paring knife, trim the crimped edges to neaten, as needed. Place onto the prepared baking sheet. Repeat with the remaining filling and rectangles to make 8 envelopes.

In small bowl, whisk the remaining egg yolk with cream. Using a pastry brush, brush the tops of the envelopes.

Bake for 15 to 20 minutes or until golden brown. Let cool slightly. Serve warm dusted with confectioners’ sugar.