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
  • Serves: 12

Recipe

Ingredients

  • 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

Directions

  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

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.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

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

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