This Chocolate Puff Pastry recipe is a delightful brunch treat that pairs perfectly with coffee. Flaky, gooey, and light, these chocolate-filled puff pastries are a classic everyone will enjoy.
As the New Year begins and resolutions kick in, my goal is to share simple, delicious recipes you can make at home. These Chocolate Puff Pastries are quick to prepare and make a lovely breakfast or brunch item. They’re flaky on the outside, tender inside, and filled with melted chocolate—perfect with a hot cup of coffee.
I served these on New Year’s morning and they were an instant hit. They’re a timeless breakfast treat: easy to assemble, reliable to bake, and universally loved.
How to make a Chocolate Puff Pastry:
This recipe is straightforward. Roll the puff pastry to a 12×16-inch rectangle, divide it into eight pieces, and fill each section with chocolate chips. An egg-and-water wash helps seal the pastries and gives them a glossy, golden finish. Bake until puffed and golden, then cool slightly before serving.
Ingredient Notes:
- Puff Pastry Dough – one 13.5 oz package (thawed if frozen).
- 1 Large Egg – for the egg wash.
- Water – mixed with the egg for the wash.
- All-Purpose Flour – for dusting the work surface.
- Chocolate Chips – about 1 1/2 cups total; milk, semi-sweet, or dark all work.
- Coarse Sugar – for sprinkling the tops; turbinado is a good substitute.
Directions:
Step One – Preheat the oven to 400°F and line a 12×16-inch baking pan with parchment paper.
Step Two – Whisk the egg with 2 tablespoons of water and set the egg wash aside.
Step Three – Lightly dust your work surface with flour. Roll the puff pastry into a roughly 12×16-inch rectangle.
Step Four – Cut the rectangle into 8 equal pieces: cut in half lengthwise, then cut the halves into quarters widthwise so you end up with eight rectangles.
Step Five – Place 2–3 tablespoons of chocolate chips in the center of each rectangle. Brush one edge of each pastry piece with the egg wash.
Step Six – Fold the unwashed side over the chocolate, then fold the egg-washed side over that to seal. The egg wash acts as glue to hold the pastry closed.
Step Seven – Turn each pastry over and place them seam-side down on the prepared baking sheet.
Step Eight – Brush the tops with the remaining egg wash and sprinkle with coarse sugar.
Step Nine – Bake for 10–12 minutes, or until the pastries are puffed and golden and the chocolate has melted.
Step Ten – Allow the pastries to cool for at least 5 minutes before serving so the filling sets slightly.
Tips and FAQs for making Puff Pastries:
- Preheat the oven: A hot oven is essential so the puff pastry rises and becomes light and flaky.
- Keep the dough cold: Work relatively quickly so the butter layers stay cold, which helps with puffing.
- Thaw fully if frozen: If using frozen dough, allow it to thaw but keep it cool and slightly firm rather than soft.
- Choose good chocolate: Use chocolate chips you enjoy—milk chocolate melts beautifully, while semi-sweet or dark give a more intense flavor.
How to store Chocolate Puff Pastries:
Store cooled pastries in an airtight container at room temperature for up to one week, though they are best within two days when the pastry is crispiest.
If you try this recipe, I’d love to hear how it turned out—leave a comment. Share your creations and tag them with #TDOARH to show what you made!
Chocolate Puff Pastry
Ingredients
- 1 large egg
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- 13.5 oz puff pastry dough (1 package)
- 1 1/2 cups chocolate chips
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 400°F and line a 12×16-inch baking pan with parchment paper.
- Whisk the egg with the water and set aside.
- Lightly dust a countertop with flour and roll the puff pastry into a 12×16-inch rectangle.
- Cut the pastry into 8 equal rectangles.
- Place 2–3 tablespoons of chocolate chips in the center of each rectangle and brush one side with egg wash.
- Fold the unwashed side over the chocolate, then fold the egg-washed side over to seal.
- Place pastries seam-side down on the prepared baking pan.
- Brush the tops with egg wash and sprinkle with coarse sugar.
- Bake 10–12 minutes, until golden and puffed and the chocolate is melted.
- Let cool at least 5 minutes before serving.
Notes
Preheat the oven: A hot oven ensures the pastry rises properly.
Keep the dough cold: Work quickly so butter layers stay cold for maximum flakiness.
Thaw fully if frozen: Thaw but keep the dough slightly firm rather than soft.
Use quality chocolate: Milk, semi-sweet, or dark chips will all work depending on your preference.
Nutrition
Calories: 457 kcal |
Carbohydrates: 48 g |
Protein: 6 g |
Fat: 27 g