Chocolate Puff Pastry
This easy chocolate puff pastry recipe requires only three ingredients. It comes together quickly, making it perfect for last-minute desserts or pastries.
Servings: 12 pieces
Calories: 166kcal
Equipment
- Baking sheet
- Small pastry brush
- Small bowl
Ingredients
- 10 oz puff pastry Note 2
- ½ cup chocolate chips or chopped chocolate Note 3
- 1 egg
- 1 tablespoon water or milk
Instructions
- Preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
- Unroll the puff pastry sheet on the working surface. Cut it into triangles.10 oz puff pastry
- Fill with chocolate: Place some chocolate at the base of each triangle. I had 10 nice triangles and used the edges to form croissants as well.½ cup chocolate chips or chopped chocolate
- Roll each piece of dough starting at the wider end. Place them seam-side down on the baking sheet, ensuring the tip of the triangle is tucked underneath the roll. Gently bend the ends to form a crescent shape.
- Egg brush: In a small bowl, beat the egg and water or milk with a fork. Brush the croissants with the mixture.1 egg + 1 tablespoon water
- Bake chocolate puff pastry for 17 - 20 minutes or until deeply golden.
Notes
- The recipe can be easily doubled. You will not need an extra egg to brush the pastry if you double the recipe; one egg should be enough for 2-3 batches.
- Puff pastry: I use refrigerated ready-rolled puff pastry, about 10 inches/ 25 cm long; a little more or less is fine. Frozen pastry works great, too - just thaw and roll it (if needed) according to the package instructions.
- Chocolate: You can use milk, plain, semi-sweet chocolate, or dark chocolate, whatever you like.
Nutrition
Serving: 1pastry | Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 65mg | Fiber: 1g | Sugar: 4g