Chocolate Puff Pastry Rolls are all the buttery, flaky goodness of a chocolate croissant, in a fraction of the time with convenient ingredients. They’re perfect for cozy mornings with a cup of coffee, or for when you want to whip up something impressive on the fly.
So, Confession Time: I don’t really care for flaky pastry…unless it’s stuffed with almond paste or chocolate.
(Or both…I need to try that…)
But once in a very rare while, I’ll get a craving for something ‘chocolate croissanty”. (Orrrrr, I’ll have purchased two boxes of puff pastry to use over the holidays and forget about them in my freezer until months later.)
So when that craving for something crispy, flaky, rich, and full of sweet, melty chocolate hits, I whip up some Chocolate Puff Pastry Rolls.
(Seriously, they’re less effort than putting on pants, much less heading out and visiting a bakery…only to get there once they’re sold out.)
Key Ingredients
- Puff Pastry – No offense to the “crescents in a can”, they have their place in many recipes, but you need the stuff in a box for this. I use Pepperidge Farm Puff Pastry and it has yet to fail me.
- Chocolate – In this recipe I call for semi sweet chocolate chips. I’ve also used white baking morsels, milk chocolate, leftover chocolate bars from Halloween, and even ruby chocolate…each were delicious!
the process
First thing’s first – you want to keep the dough cold.
The cold butter that has been worked between layers of dough will give the pastry that PUFF when it bakes. Let things get too warm, and the butter melts out and you’re left with a soggy mess (been there).
Thaw the pastry according to the package instructions, cut the pastry into triangles, fill with chocolate and roll.
(I swear, if I type “Chocoalte” one more time…)
I like to brush the rolls with heavy cream before topping them with sanding sugar, but you can also use an egg wash. (You don’t technically have to do either, but this helps develop that beautiful, deep, golden brown color.)
Let them cool some before enjoying – no one wants a mouthful of molten chocolate and screaming hot butter…
Chocolate Puff Pastry Rolls
Equipment
- Parchment Paper
- Baking Sheet Pans
- Kitchen Knife
- Pastry Brush
Ingredients
- 1 17.3oz box frozen puff pastry sheets, thawed per package instructions
- 2-3 Tbsp melted butter (salted or unsalted)
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- crystal sugar optional
Instructions
- Preheat oven to 400°F. Gather all ingredients, keeping the puff pastry cold until needed.
- On a piece of parchment paper, unfold the thawed puff pastry. Place the pastry with the long edge facing you. Evenly brush the pastry with a thin layer of melted butter (you may not need all of it).
- Starting at the top, cut the pastry into thirds (3 columns).Then cut each column of pastry diagonally from top to bottom to yield 6 long triangles.
- Evenly sprinkle each triangle with chocolate chips.Starting with the wide end of the triangle, roll each piece of pastry, ending at the point. (Like a croissant or crescent roll)
- Place each pastry roll, seam side down (it helps pin the tip of the triangle down during baking) on a parchment lined baking sheet about 2 inches apart. Lightly brush each roll with heavy cream (you can use the same butter brush for this – a little butter won't hurt). Sprinkle each roll with a pinch of crystal sugar.
- Bake at 400°F for 25 to 30 minutes. You may need to shield the pastries with aluminum foil to prevent over browning (I had to do this around 20 minutes in). The pastries should be a dark golden brown, and puffed up.
- Remove the puff pastry rolls from the oven and allow to cool on the baking sheet for 10 to 15 minutes before serving.
Notes
