Crisp, buttery puff pastry filled with rich almond frangipane and pockets of melted chocolate—these Chocolate Frangipane Puff Pastries look like something from a fancy bakery, but they’re surprisingly easy to make at home. Store-bought puff pastry does the heavy lifting, while a quick almond cream and chopped chocolate turn every bite into a flaky, gooey, nutty treat.
Serve them warm for brunch, as an afternoon coffee treat, or as a simple yet elegant dessert dusted with powdered sugar.
Why You’ll Love Them
- Bakery-style with shortcuts: Store-bought puff pastry + homemade filling = impressive with minimal effort.
- Texture heaven: Crisp, flaky layers outside; soft almond filling and melty chocolate inside.
- Customizable shapes: Make them as turnovers, rectangles, or little “envelopes.”
- Perfect for guests: They look fancy on a platter and taste even better warm from the oven.
Ingredients
For the Pastries
- 1 sheet (about 250–275 g) frozen puff pastry, thawed but still cold
- 1 egg, beaten with 1 tbsp milk or water (for egg wash)
- Powdered sugar, for dusting (optional)
- Sliced almonds, for topping (optional)
For the Chocolate Frangipane (Almond Cream)
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but lovely)
- 1 cup (100 g) finely ground almond flour (blanched almonds)
- 2 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
For the Chocolate
- ¾ cup (120–130 g) chopped dark or semi-sweet chocolate
- or good-quality chocolate chips
Time & Yield
- Prep: 25–30 minutes
- Chill (optional but helpful): 15 minutes
- Bake: 18–22 minutes
- Total: ~1 hour
- Yield: 8–10 pastries
Instructions
1) Make the Chocolate Frangipane
- Cream the butter & sugar:
- In a medium bowl, beat butter and sugar together until light and creamy (2–3 minutes).
- Add egg & flavorings:
- Beat in the egg, vanilla, and almond extract (if using) until smooth.
- Add dry ingredients:
- Stir in almond flour, all-purpose flour, cocoa powder, and a pinch of salt.
- Mix until combined into a soft, spreadable paste.
- If it seems very soft, refrigerate for 10–15 minutes to firm slightly.
Set aside while you prep the pastry.
2) Prep the Puff Pastry
- Thaw correctly:
- Let the puff pastry thaw according to package instructions until just pliable but still cold.
- Roll & cut:
- On a lightly floured surface, gently roll the pastry into a rectangle about 10 x 12 in (25 x 30 cm).
- Cut into 8–10 equal rectangles (or squares) depending on how big you want the pastries.
- Transfer to tray:
- Place the pieces on a baking sheet lined with parchment paper.
- If your kitchen is warm, chill them in the fridge while you ready the filling.
3) Fill & Shape the Pastries
You can make them like turnovers or little envelopes—choose what you like visually.
Simple Rectangle/Envelope Style
- Add filling:
- Spoon about 1–1½ tbsp of chocolate frangipane onto the center of each pastry piece, leaving a clean ½ in (1.3 cm) border.
- Sprinkle 1–2 tsp chopped chocolate over the frangipane.
- Shape:
- You can:
- Fold one side over and crimp edges with a fork (like a turnover), or
- Fold in opposite corners toward the center (like an envelope) and press gently to stick.
- You can:
- Seal edges:
- Lightly brush the edges with a bit of egg wash before folding to help seal.
- Use a fork to crimp if making turnovers.
- Vent:
- Cut a small slit on top of each pastry with a sharp knife so steam can escape.
4) Chill, Egg Wash & Bake
- Chill (optional, but improves puff):
- Place the filled pastries in the fridge for 10–15 minutes. Cold pastry puffs better and keeps its shape.
- Preheat oven:
- Preheat to 400°F (200°C).
- Egg wash & toppings:
- Brush the tops lightly with egg wash.
- Sprinkle with sliced almonds if using.
- Bake:
- Bake for 18–22 minutes, or until:
- Puff pastry is deeply golden and puffed, and
- You can see a bit of bubbling filling at the seams.
- Bake for 18–22 minutes, or until:
- Cool:
- Let cool on the baking sheet for 5–10 minutes, then move to a wire rack.
- Dust with powdered sugar just before serving, if desired.
Serve Them Like This
- Serve slightly warm, when the chocolate is still a little melty and the puff pastry is crisp.
- Dust with powdered sugar or a light drizzle of melted chocolate.
- Pair with:
- Hot coffee, cappuccino, or espresso
- A glass of cold milk
- Vanilla ice cream if you want a full dessert plate
They’re equally good for breakfast/brunch or as an evening dessert.
Pro Tips for Perfect Puff Pastries
- Keep it cold: Warm puff pastry doesn’t rise as well. If it gets soft, pop it back in the fridge for a few minutes.
- Don’t overfill: Too much filling can cause leaks and soggy bottoms. 1–1½ tbsp frangipane per pastry is usually enough.
- Seal well: Use egg wash and a firm crimp to keep the filling inside.
- Bake until deep golden: Lightly colored puff pastry can be underdone in the inner layers—go for a rich golden brown.
- Cool slightly before biting: The filling will be very hot straight from the oven.
Variations & Twists
- Hazelnut Version:
- Swap almond flour for hazelnut flour and use chocolate-hazelnut spread in addition to or instead of chopped chocolate.
- Orange-Chocolate Frangipane:
- Add 1 tsp orange zest to the frangipane for a citrusy lift.
- Mini Bites:
- Cut puff pastry into smaller squares and use less filling for bite-sized pastries—perfect for dessert platters.
- Plain Almond Frangipane:
- Skip the cocoa and make a classic almond frangipane, then only use chopped chocolate as the filling.
Make-Ahead, Storage & Reheating
- Make-Ahead (Unbaked):
- Assemble pastries and freeze on a tray. Once solid, transfer to a bag or container.
- Bake from frozen, adding a few extra minutes to the baking time.
- Storage (Baked):
- Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for 2–3 days.
- They’re best the day they’re baked, but still tasty after.
- Reheating:
- Re-crisp in a 350°F (175°C) oven or air fryer for 5–8 minutes until warmed through and flaky again.
Nutrition (Per Pastry – Approximate, for 10 pastries)
- Calories: ~260–320 kcal
- Fat: ~18–22 g
- Carbs: ~22–28 g
- Protein: ~4–5 g
(Exact values will vary depending on your puff pastry brand and how much filling you use.)
Why This Recipe Works
Puff pastry gives instant flaky layers without needing to make laminated dough from scratch. The frangipane (almond cream) stays soft and moist inside, and the cocoa plus chopped chocolate deliver rich flavor without being overly sweet. Chilling the pastry before baking helps it puff properly and hold its shape, while a hot oven sets the layers and gives that gorgeous golden color.
Final Thought: When you want something that looks elegant but is secretly simple, these Chocolate Frangipane Puff Pastries are your go-to—flaky, chocolatey, nutty little parcels that feel special any time of day.