The Barcelona Bakery (The Wanderlust #1)

Chapter 14

Chapter Fourteen

JOEY’S NAPOLITANA RECIPE

Make the puff pastry, or rough puff if you’re pressed for time.

Spread the chocolate cream and fold the ends in half. Brush the edges with apricot jam.

Turn them over, so that the fold is facing down.

Brush with jam and bake for 15–17 minutes.

Remove from the oven and sprinkle the chopped chocolate on top.

Best enjoyed with a strong espresso.