CLOSE

Chocolate Triangles

test

Triangles of puff pastry are filled with semi-sweet chocolate and baked until the pastry is golden and the chocolate is melted...they're melt-in-your-mouth delicious!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Freeze: 15 minutes
  • Serves: 16
1 star 2 star 3 star 4 star 5 star
4 35

Recipe

Ingredients

  • 2 egg yolks

  • 2 tsp. water

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/3 of a 12-ounce package semi-sweet chocolate pieces

  • Confectioners' sugar

Directions

  1. Heat the oven to 375°F.  Beat the egg yolks and water in a small bowl with a fork.

  2. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.  Brush the pastry with the egg mixture.  Cut into 16 (4-inch) squares.  Repeat with the remaining pastry sheet.

  3. Place 1 teaspoon chocolate pieces in the center of each pastry.  Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.

  4. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners’ sugar.

  5. Flavor Variation: For Chocolate-Raspberry Pillows, place 1 fresh raspberry with the chocolate pieces in the center of each pastry square before folding and baking as directed above.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If 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.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Sweet, juicy raspberries are delicious and beautiful.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? Yours could be the next featured twist on our homepage! We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
C G.
Date: 4/7/2009

4 star rating

"This was fabulous! It's a little more difficult to make than it sounded, but they look, smell and taste great, so it was worth it"

Submitted by:
Patti H.
Date: 8/14/2009

4 star rating

"My ten year old granddaughter made these and they where very very good. She drizzled white chocolate on top when they cooled down. It's also 5+ stars!"

Submitted by:
Patti H.
Date: 8/14/2009

4 star rating

"It was very good. These were super easy to make."

Submitted by:
Gabriel D.
Date: 10/14/2009

4 star rating

"It's yummy"

More Recipes

  • TOOLS
  • SHARE