Chocolate Bundles
Chocolate Bundles
See how easy it is to make these scrumptious pastry-wrapped chocolate bundles—pastry squares are filled with chocolate pieces and walnuts and twisted to seal. Fabulous!
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 15 minutes
- Cool: 10 minutes
- Serves: 9
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipIf any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.
You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.
Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.
To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.
Stuffed recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 pkg. (6 ounces) semi-sweet chocolate pieces (about 1 cup)
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1/4 cup chopped walnuts
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1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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Confectioners' sugar
Directions
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Heat the oven to 400°F. Stir the chocolate pieces and walnuts in a small bowl.
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Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 9 (4-inch) squares. Place about 2 tablespoons chocolate mixture in the center of each square. Brush the edges of the squares with water. Bring the corners of each square to the center on top of the filling. Twist tightly to seal, fanning out the corners. Place the pastries 2 inches apart on a baking sheet.
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Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool on a wire rack for 10 minutes. Sprinkle the pastries with confectioners' sugar.
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Alternate Preparation: For large bundles, cut the pastry into 4 (6-inch) squares and place about 1/3 cup chocolate mixture in center of each square. Proceed as directed. Makes 4 servings.
Comments
Submitted by:
Hazel K.
Date: 12/17/2005
"This is wonderful, very tasty and so easy. And it looks elegant!"
Submitted by:
Janet A.
Date: 12/20/2005
"My kids LOVED helping with this. It was so easy. They may not have looked great but were yummy all the same!!!!!!"
Submitted by:
Carla M.
Date: 7/28/2006
"I used pecans, and provided spoons for my family. They wanted to eat all of the insides of the bundle at one time. They were enjoyed so much and were just the perfect size for dessert."
Submitted by:
Maureen D.
Date: 5/5/2011
"Your friends will be amazed at how tasty this is!! A real winner."
Submitted by:
Karen M.
Date: 4/17/2006
"This recipe, which used to be called chocolate bags, used to call for chocolate chips, butterscotch chips, miniature marshmallows and the nuts. The diversity of the different chips was a plus. My notes say "Do not be tempted to overfill. You must be able to tightly pinch closed the bags." Also, look for a raspberry sauce to place the baked bags on; it's much prettier."
Submitted by:
Molly A.
Date: 2/13/2007
"I used chocolate candies from a valentines box. They melted nicely in the pastry but the pastry part wasn't sweet enough. I think if I make it again I will add vanilla to an egg wash and brush the outside before baking"