American•indulgent

Chocolate Puff Pastry

This easy chocolate puff pastry recipe takes store-bought puff pastry to the next level by rolling in rich, decadent chocolate chips.

Ingredients

Quantities are shown as originally provided.

1
Thaw the puff pastry sheets (if using frozen) but make sure they are still cold.
2
Line 2 baking pans with parchment paper.
3
Unfold one of the puff pastry sheets and cut it into 6 rectangles, as in the process image.
4
Arrange half of the chocolate chips on the 6 pastry rectangles.
5
From the short end, roll up each rectangle. Repeat with the rest and place all 6 onto your prepared baking pan. Whisk the egg with a splash of water or milk and apply a light egg wash.
6
Then, continue the same with the next puff pastry sheet. Overall you will get 12 chocolate puff pastries. Bake 6 at once.
7
If at any point the puff pastry becomes warm to handle, pop it into the freezer or fridge for a few minutes to chill. Do not force the pastry if it is too warm.
8
Pre-heat the oven to 200C / 392F (no fan).
9
Chill the pastry for 30 minutes then bake them at 200C / 392F (no fan) for about 20 minutes. If the pastries were browning too much, cover them with aluminum foil.
10
Let them slightly cool in the baking tray for 3 minutes then move them onto a cooling rack.
11
The chocolate puff pastries are the best served fresh. Any leftovers can be stored at room temperature for 2-3 days in an airtight container.