Chocolate Triangles

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
  • total: 20 minutes
  • Serves: 16

Recipe

Ingredients

  • 2 egg yolk
  • 2 teaspoons water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/3 of a 12-ounce package semi-sweet chocolate pieces or semi sweet chocolate chunks (about 3/4 cup)
  • 1 tablespoon 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.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

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

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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