Ingredients
Scale
- 1 sheet of puff pastry (thawed but still cold)
- 130–180g dark chocolate (50% cocoa solids) or chocolate chips
- 1 egg yolk (from a large egg)
- 1 teaspoon milk, cream, or water
- 1 tablespoon demerara sugar (turbinado sugar)
Instructions
- Make sure your pastry is thawed but still cold and firm enough to work with. If it gets too soft at any point, pop it in the fridge or freezer to chill again.
- Preheat your oven to 200°C (180°C fan) or 395°F and line two baking sheets with parchment paper.
- Using a pizza cutter or sharp knife, cut the puff pastry into equal squares – either 9 squares for a square sheet or 12 for a rectangular sheet. Each square should be roughly 9cm (3½ inches).
- Optional decorative step: For the prettiest Chocolate Puff Pastries, cut strips about 5mm wide from the bottom edge to about ⅔ of the way up each square, leaving the top portion intact.
- Place 3 squares of chocolate or 1 tablespoon of chocolate chips on the intact part of each square, just in from the top edge.
- Roll the pastry toward you so it encases the chocolate, continuing until the strips wrap over the top. Gently seal the edges and where the strips meet underneath.
- Chill again for 10 minutes (or store covered for up to 2 days or freeze for up to 3 months).
- Beat the egg yolk with milk in a small bowl, then brush over the top of each pastry.
- Sprinkle generously with sugar, then roll the pastries to catch any sugar that falls around them.
- Bake for 18-20 minutes until golden brown and puffed. Let cool for a few minutes before enjoying.
Notes
- Keep that pastry cold! Warm pastry won’t puff as beautifully.
- Don’t overfill with chocolate or it might leak out during baking.
- These Chocolate Puff Pastries are best enjoyed the day they’re made, but can be stored in an airtight container for up to 4 days.
- Warm them up slightly before serving for that fresh-baked taste.
- They’re amazing with a scoop of vanilla ice cream on the side!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 pastry
- Calories: 300 kcal
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg