Puff Pastry Chocolatines

Warm puff pastry rolls filled with luscious dark chocolate...doesn't that sound fantastic?  It's an impressive and easy-to-make dessert that can be served at any occasion.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 85 minutes
  • Serves: 12



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg, beaten
  • 12 ounces (about 8 1.5-ounce bars) milk or dark chocolate, chopped
  • 2 tablespoons confectioners’ sugar


  1. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 12 (3 x 2 1/2-inch) rectangles.  With a short side facing you, brush the top third of each rectangle with the egg.  Place about 1 tablespoon chocolate in the center of each rectangle.  Starting at the short end closest to you, roll up like a jelly roll.  Place the filled pastries onto a baking sheet.  Brush with the egg.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Sprinkle the pastries with the confectioners' sugar.

Rolled Recipe

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