Description
These chocolate puff pastries are what dessert dreams are made of – flaky, buttery layers wrapped around molten chocolate that will have everyone begging for seconds.
Ingredients
Scale
- 1 package (17.3 oz/490g) frozen puff pastry, thawed (2 sheets)
- 8 oz (225g) high-quality dark or semi-sweet chocolate, chopped
- 1 large egg, beaten
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon sea salt
- 2 tablespoons (30ml) heavy cream (optional)
- 2 tablespoons (28g) unsalted butter
- 1/4 cup (30g) powdered sugar (for dusting)
- 1 teaspoon vanilla extract
Instructions
- Thaw puff pastry according to package directions. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Cut each puff pastry sheet into 4-6 equal pieces. Place 1-2 tablespoons chopped chocolate in the center of half the pieces, leaving a 1-inch border.
- Brush borders with egg wash, then top with remaining pastry pieces. Press edges firmly and crimp with a fork to seal completely.
- Transfer to prepared baking sheets. Brush tops with egg wash and sprinkle with cinnamon-sugar if using. Cut 2-3 small slits in each pastry.
- Chill assembled pastries for 10 minutes, then bake for 15-20 minutes until puffed and golden brown.
- Cool for 5 minutes on baking sheets, then transfer to a wire rack. Dust with powdered sugar before serving.