Okay, so I’ve been seeing these puff pastry desserts all over my feed, and they looked so easy and yummy, I had to give it a try. I decided to go with a classic: chocolate-filled puff pastry. Here’s how it went down:
Getting Started
First, I grabbed my ingredients. I already had some frozen puff pastry sheets in the freezer (thank goodness!), so I took one out to thaw. It took, like, 30-40 minutes on the counter. While that was happening, I gathered the rest:
- Chocolate bars (I used a mix of milk and dark because, why not?)
- One egg (for that shiny egg wash)
- Some powdered sugar (for dusting, you know, to make it pretty)
Prepping the Pastry
Once the pastry was thawed enough to unfold without cracking, I laid it out on a lightly floured surface. My pastry sheet was already rectangular, so I did cut the cut to have six equal size rectangles.
The Chocolate Part
This is where it gets good. I broke up the chocolate bars into squares. Then, I placed a few squares in the center of each pastry rectangle. Make sure to make a good space between each chocolate squares so they can stick together, and don’t overload it, or it’ll be a mess later (trust me, I learned the hard way on my first try!).
Folding and Sealing
Next, I folded one side of the pastry over the chocolate to meet the other side, making little rectangular pockets. Then, I took a fork and crimped the edges all around to seal them up tight. This part is important, so don’t skip it! We don’t want any chocolate escaping.
Egg Wash & Baking
I whisked the egg with a little bit of water in a small bowl. Then, I brushed this egg wash all over the tops of the pastries. This gives them that golden, glossy look when they bake.
I popped them onto a baking sheet lined with parchment paper (less mess to clean up!) and baked them in a preheated oven at around 375°F (190°C) for about 15-20 minutes. Just keep an eye on them – you want them golden brown and puffed up.
The Finishing Touch
Once they were out of the oven and cooled down a bit, I dusted them with powdered sugar. It’s like a little snowfall of sweetness.
And that’s it! Seriously, so easy. They were warm, gooey, and chocolatey. The puff pastry was flaky and buttery. Total win! I will definitely be making these again, maybe next time I’ll try a different filling, like Nutella or some fruit. Any suggestions?
