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This Chocolate Puff Pastry recipe is a brunch treat that goes great with coffee. These flaky, gooey chocolate puff pastries are a classic, light dessert that everyone loves!
It may be the New Year, and resolutions are being made. My resolution to you all is to bring you tasty recipes easy to make at home! These Chocolate Puff Pastries are a flaky chocolate filled pastry that are great for breakfast.
I made these for New Year’s Day breakfast, and everyone loved them! These are a classic breakfast treat, and they go great with coffee. Easy to make, everyone will love these.
How to make a Chocolate Puff Pastry:
These Puff Pastries are very easy to make. Roll out your pastry dough and then cut it into 8 equal quarters. Mix together your egg and water to brush the dough. Line the middle of the dough with the chocolate chips. Brush one side of the dough with the egg wash.
Fold the side without the egg wash over the chocolate chips, and then fold the side with the egg wash over that.
The egg wash acts as a glue to hold the pasty together. Place them on the baking sheet seam side down.
Brush the tops with the egg wash and then sprinkle the tops with the sugar. Bake and then serve and enjoy!
Ingredient Notes:
- Puff Pastry Dough
- Egg
- Water
- All-Purpose Flour
- Chocolate Chips
- Coarse Sugar – Turbinado will work as a substitute.
Directions:
Step One – Preheat the oven to 400 degrees Fahrenheit and line a 12×16-inch baking pan with parchment paper.
Step Two – Whisk the egg with the water and set aside.
Step Three – Lightly dust a countertop or cutting board with all-purpose flour and roll the puff pastry out on top to about a 12×16-inch rectangle.
Step Four – Cut the puff pastry in half lengthwise then in half widthwise and cut those halves in half again widthwise. (You should have 8 rectangles).
Step Five – Sprinkle 2-3 tablespoons of chocolate chips in the center of each of the rectangles then brush one side of the pastry with the egg wash.
Step Six – Fold the side without the egg wash on top of the chocolate chips then fold the egg wash side on top.
Step Seven – Gently turn them over onto the prepared baking pan, seam side down.
Step Eight – Brush the tops with the egg wash and sprinkle the sugar on top.
Step Nine – Bake for 10-12 minutes or until the tops are golden brown and the chocolate is melted.
Step Ten – Let them cool for at least 5 minutes before serving.
Tips and FAQs for making Puff Pastries:
- Preheat the oven – Puff Pastry Dough needs a hot oven to bake properly so that it is light and airy. They heat allows it to rise and be fluffy.
- Keep the dough cold – You want the dough to be cold. If using refrigerated dough, work kind of quickly when making the pastries so the dough does not get too warm.
- Thaw the dough fully – If using frozen dough allow it to thaw and then make your pastries. You still want the dough to be cold, but when thawing the dough make sure it does not get too soft.
- Use good chocolate chips – I like using a nice milk chocolate chip for this. It is sweet and melts well in the pastry. You can also use semi-sweet or dark chocolate chips if you like.
How to store Chocolate Puff Pastries:
These chocolate puff pastries can be stored in an airtight container at room temperature for up to 1 week. I doubt they last that long though!
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Chocolate Puff Pastry
Ingredients
- 1 large egg
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- 13.5 oz puff pastry dough, (1 package)
- 1 ½ cup chocolate chips
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a 12×16-inch baking pan with parchment paper.
- Whisk the egg with the water and set aside.
- Lightly dust a countertop or cutting board with all-purpose and roll the puff pastry out on top to about a 12×16-inch rectangle.
- Cut the puff pastry in half lengthwise then in half widthwise and cut those halves in half again widthwise. (You should have 8 rectangles.)
- Sprinkle 2-3 tablespoons of chocolate chips in the center of each of the rectangles then brush one side of the pastry with the egg wash.
- Fold the side without the egg wash on top of the chocolate chips then fold the egg wash side on top.
- Gently turn them over onto the prepared baking pan, seam side down.
- Brush the tops with the egg wash and sprinkle the sugar on top.
- Bake for 10-12 minutes or until the tops are golden brown and the chocolate is melted.
- Let them cool for at least 5 minutes before serving.
