Chocolate Puff Pastry is a delightful treat that is so super simple to make!
With just 3 ingredients and 25 minutes, you’ll have the perfect pastry to accompany a good Italian coffee.
Why you will love this recipe!
There’s so much to love about these chocolate puff pastries. They’re easy, quick and delicious! Just use a couple of sheets of store bought puff pastry, a handful of chocolate chips and a dusting of powdered sugar and in no time at all you’ll have dessert done!
Dessert recipes always catch my attention but when it’s this easy, it almost doesn’t even seem like a recipe. I love the convenience of using frozen puff pastry to make desserts like Apple Turnovers, Cream Horns and these gorgeous Fig Tartlets. And this Chocolate Puff Pastry is just as good!
If you love chocolate croissants, you'll fall in love when you take a bite of this Chocolate Puff Pastry. The golden brown, crispy pastry is the ideal camouflage for the dark, chocolatey interior. The texture and taste of flaky pastry together with smooth chocolate is perfect.
I love to have a Chocolate Puff Pastry or two for breakfast with my coffee. They remind me of an Italian breakfast cornetto filled with chocolate. But they’re also the ideal ending to a tasty Italian meal. Either way, whether you choose these for breakfast or dessert, you won’t be able to stop at just one chocolate puff pastry!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
- Frozen puff pastry - I use store bought puff pastry that comes in square sheets approx 10in x 10in (25cm x 25cm) Use whatever frozen puff pastry is available to you. Of course, the better the quality will produce tastier puffs.
- Chocolate chips - My preference is dark (semisweet) chocolate chips. In this recipe, I just used baking chocolate chips. Alternatively you could use a bar of chocolate chopped into small chunks or any chocolate chips you enjoy. If you've got leftover chocolate chips, make some of these small batch Chocolate Chip Cookies.
- Powdered sugar - Just a little dusting of powdered sugar completes these pastries. If you prefer, sprinkle with sanding sugar before baking instead.
Yes, it’s true, that’s it for the ingredients. I don’t ever bother with an egg wash because the fat in puff pastry means they brown well regardless. But if you prefer, you certainly could give the pastries a little wash of egg before baking.
Instructions
Before beginning this Chocolate Puff Pastry recipe, preheat the oven to 400ºF/200ºC and line a baking sheet with non-stick (parchment) paper. Thaw the frozen puff pastry according to the manufacturer's instructions.
- Lay one sheet of thawed puff pastry on a cutting board and cut the square into 6 rectangles approximately 3 inches by 5 inches (8cm x 12.5 cm).
- Evenly scatter half of the chocolate chips over the pastry. From the short end, roll up each rectangle capturing the chocolate chips inside. Repeat with remaining pastry and chocolate chips.
- Arrange on a prepared baking sheet with the seam on the bottom.
- Bake until golden brown. Cool completely before dusting with powdered sugar.
Tips for success and FAQ’s
My top tip for making this Chocolate Puff Pastry recipe is to preheat the oven properly. Puff pastry needs a hot oven to rise and separate the layers. If the oven isn’t hot enough, puff pastry ends up heavy and soggy. Soggy puff pastry is never pleasant.
Thaw puff pastry according to the manufacturer's instructions. For this, you may have to prepare in advance. The brand of puff pastry I use can be thawed at room temperature. However, you have to be very careful not to let the pastry become too warm. Puff pastry must be cold to work with!
So my third tip is to keep the puff pastry cold when making these pastries. You will struggle if the pastry is at a warm room temperature. The pastry will be so soft and difficult to work with.
The most common reason for puff pastry not puffing is oven temperature. My number one tip is to preheat the oven properly and to the correct temperature. Puff pastry needs a hot oven to create steam in the layers causing the pastry to puff. Oven temperature that is too low will cause the puff pastry to fall flat.
Regular puff pastry uses margarine made from vegetable oils whereas butter puff pastry uses exactly as it says - butter! Butter puff pastry is tastier but use whichever pastry you have on hand or in your supermarket.
No, not at all. Puff pastry is a laminated pastry. This means that a fat (butter or margarine) is folded into the dough many times creating thin alternating layers of fat and dough. The water in the fat turns to steam in a hot oven causing the layers to separate and puff.
Filo is an unleavened dough that is stretched paper thin. Usually the thin sheets are layered with oil or melted butter before baking. The results are similar to puff pastry but the two types of pastry are usually substituted for one another.
How to store these pastries
Freshly made Chocolate Puff Pastry can be stored on the counter if you’re eating them on the day of baking. If you’re keeping them for the next day, store Chocolate Puff Pastry in the fridge to retain crispiness! These pastries are really best eaten fresh!
Serving Suggestions
The family will love Chocolate Puff Pastry so much that you’ll be baking these regularly - luckily the recipe is so easy that won’t be a problem! Just like little hand pies, a plate of these is excellent on the dessert buffet table.
Having a dinner party? Your guests will love these with coffee after a delicious meal of Tagliatelle Bolognese or Chicken Sorrentino.
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Chocolate Puff Pastry Recipe
Ingredients
- 2 sheets frozen puff pastry
- 1 cup dark (semisweet) chocolate chips or use your favorite chocolate
- 1 tablespoon powdered (icing) sugar
Instructions
- Thaw the frozen puff pastry sheets according to the manufacturer's instructions.
- Preheat the oven to 400ºF/200ºC and line a baking sheet with non-stick parchment paper.
- Lay one sheet of thawed puff pastry on a cutting board and cut the square into 6 rectangles approximately 3 inches by 5 inches (8cm x 12.5 cm).
- Scatter half of the chocolate chips over the pastry.
- From the short end, roll up each rectangle capturing the chocolate chips inside.
- Repeat with remaining pastry and chocolate chips.
- Arrange rolled pastry on a prepared baking sheet with the seam on the bottom.
- Bake for 20 minutes until golden brown and crispy.
- Transfer to a wire rack to cool completely.
- Sieve powdered sugar over pastries before serving.
Notes
- Preheat the oven properly.
- Thaw puff pastry according to the manufacturer's instructions.
- Keep the puff pastry cold when making these Chocolate Puff Pastry. If the pastry becomes too warm, pop it into the freezer for a few minutes.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Donna
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Marcellina
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Siti
Hi Marcellina,
My oven setting is such that it can only heat from the bottom or the top. I can’t have top bottom turned on at the same time. Will it work for puff pastry?
Marcellina
Hello Siti! I think it would but I don't have much experience in that type of oven. Do you have the a fan in the oven? If that goes on with the bottom element, that'd be perfect. If not, place the pastries up on the top rack of the oven and watch the bottoms in case of burning. You could also place an empty baking sheet on the bottom rack to help shield the pastries from the heat. Hope that helps!
Siti
Thank u so much for the reply. I tried baking using the middle rack, the puffs were cooked thoroughly only thing is that they didn't puff up as they should..I’m definitely gonna try with the tips u shared. Thanks a lot Marcellina!
Marcellina
Siti, sometimes it depends on other factors - the brand of pastry, the weather, the temperature of the pastry before baking. Try again and let me know how you go!
Siti
I placed the pastries in the top shelf and extended the baking time abit. They turned out great! Even browning and puffier than before.. I don’t have a fan in the oven. I wish I could send u a pic of my pastries baked yesterday.. Ur a genius!
I live in Malaysia, it’s hot and humid here. So I chilled them in the fridge for about 5-10 mins before popping into the oven. What’s the best temperature to cook them?
lyn
You are so brilliant to send us a quick, easy, spectacular recipe when we are so busy and already crazy in the kitchen---mille grazie. Happy Holy Easter. love,lyn
Marcellina
You're welcome, Lyn! I know the feeling!! Happy Holy Easter to you and your family. Baci, Marcellina xx
2pots2cook
Irresistible to have with ristretto! Buona Pasqua!
Marcellina
Absolutely the best, Davorka! Buona Pasqua!
Agnieszka
These puffs taste better than coffee shop chocolate croissants. So easy to make! Amazing.
Amy
I am amazed that these only take 25 minutes! And three ingredients? Such a great quick dessert treat!
Jenna
These were as simple as they were delicious! Definitely adding to our holiday rotation!
Gloria
Just in time for Easter. These chocolate pasty puffs will be a great addition to brunch. I know they will be a hit with the family.
Elizabeth
These chocolate puffs are so simple to make but sooooo delicious! Will definitely make them again!