Crisp, golden layers of puff pastry wrapped around warm, melty chocolate—these Chocolate Pastry Puffs taste like something you’d pick up from a fancy bakery, but they’re secretly so simple. Store-bought puff pastry does all the flaky work for you, while a few pieces of good chocolate (or a spoonful of chocolate-hazelnut spread) melt into a rich center.
They’re perfect for breakfast, brunch, dessert, or a “wow” snack with coffee—especially when you dust them with powdered sugar or drizzle them with extra chocolate.
Why You’ll Love Them
- Ridiculously easy: Uses store-bought puff pastry; minimal prep, big payoff.
- Beautifully flaky: Multiple crisp layers that shatter when you bite in.
- Rich chocolate center: Use dark, milk, or hazelnut spread—your choice.
- Versatile: Great for parties, holidays, or a quick treat with zero fuss.
Ingredients
For the Chocolate Pastry Puffs
- 2 sheets frozen puff pastry, thawed (about 14 oz / 400 g total), kept cold
- 4–5 oz (115–140 g) chocolate bars or chocolate chips
- Dark, milk, or semi-sweet
- Or use ½–⅔ cup chocolate-hazelnut spread (like Nutella)
- 1 egg, beaten (for egg wash)
- 1 tbsp milk or water (to loosen egg wash)
For Finishing
- Powdered sugar, for dusting
- Optional: melted chocolate for drizzling
- Optional: a few chopped hazelnuts or almonds for a nutty finish
Time & Yield
- Prep: 20 minutes
- Chill (optional but helpful): 10–15 minutes
- Bake: 15–20 minutes
- Cool: 10–15 minutes
- Total: ~45–55 minutes
- Yield: 12–16 puffs (depending on size)
Instructions
1) Prep the Pastry
- Thaw properly:
- Thaw puff pastry sheets according to package directions until pliable but still cold.
- Lightly flour your work surface to prevent sticking.
- Roll & cut:
- Roll each sheet gently to even out the surface and slightly enlarge it.
- Cut each sheet into 6–8 equal rectangles or squares, depending on how big you want your puffs.
2) Add the Chocolate Filling
- Prepare the egg wash:
- Whisk egg + 1 tbsp milk or water in a small bowl.
- Place the filling:
- If using chocolate pieces:
- Place 1–2 pieces of chocolate (or about 1 heaping teaspoon of chips) near one side of each rectangle, leaving a border around the edges.
- If using chocolate-hazelnut spread:
- Spoon about 1 heaping teaspoon onto each piece of pastry. Don’t overfill—too much will leak out.
- If using chocolate pieces:
- Brush edges:
- Lightly brush the edges around the filling with egg wash. This helps seal the pastry.
3) Shape & Seal the Puffs
You can shape them a few ways—choose the look you like best:
- Little pockets (easiest):
- Fold the pastry over the filling to form a rectangle or triangle.
- Press edges firmly with your fingers, then crimp with a fork to seal.
- Mini parcels:
- Pull all four corners of a square up and pinch together in the center, forming a little bundle.
- Turnovers:
- Use squares, fold diagonally into triangles, and seal the edges.
After shaping:
- Transfer to pan:
- Place the shaped puffs on a parchment-lined baking sheet, leaving space between them.
- Chill (optional but recommended):
- Chill the tray in the fridge for 10–15 minutes. This helps the pastry puff up better and prevents leaks.
- Brush tops:
- Brush the tops lightly with egg wash for a shiny, golden finish.
- Use a sharp knife to cut a tiny slit or poke a small hole on top of each puff so steam can escape.
4) Bake Until Puff & Golden
- Preheat oven:
- Preheat to 400°F (200°C).
- Bake:
- Bake for 15–20 minutes, or until:
- The pastry is puffed and deep golden brown.
- You can see the layers separating and the edges crisping nicely.
- Bake for 15–20 minutes, or until:
- Cool slightly:
- Let the puffs cool on the tray for 5 minutes, then move to a wire rack.
- Cool another 5–10 minutes—just enough so the chocolate isn’t lava-hot.
5) Finish & Serve
- Dust & drizzle:
- Dust generously with powdered sugar.
- Drizzle with melted chocolate if you want extra drama.
- Sprinkle with chopped nuts for crunch, if using.
- Serve warm or at room temp:
- These taste amazing slightly warm, when the chocolate is still soft and melty.
- Serve with:
- Coffee, espresso, or hot chocolate
- A glass of cold milk
- Fresh berries on the side for a little freshness
Nutrition (Per Puff – Approximate, for 14 puffs)
- Calories: ~180–230 kcal
- Fat: ~13–16 g
- Carbs: ~14–18 g
- Protein: ~3–4 g
(Exact numbers depend on pastry brand, chocolate type, and size of each puff.)
Pro Tips for Bakery-Style Puffs
- Keep it cold: Puff pastry puffs best when it hits the oven cold. If it gets too soft while you’re working, pop it back in the fridge for 5–10 minutes.
- Don’t overfill: Too much chocolate will ooze out and burn. A modest amount melts and spreads inside.
- Seal well: Press edges firmly and use a fork to crimp. Egg wash acts like glue.
- Hot oven, no peeking: A hot oven (400°F/200°C) gives maximum puff. Avoid opening the door in the first 10–12 minutes.
- Use good chocolate: The better the chocolate, the better the flavor—this recipe is simple, so quality matters.
Variations & Twists
- Nutella or Hazelnut Dream:
- Use chocolate-hazelnut spread and top with chopped hazelnuts.
- Chocolate-Orange Puffs:
- Add a pinch of orange zest inside each puff or over the top with the powdered sugar.
- Raspberry-Chocolate Puffs:
- Add a tiny spoonful of raspberry jam with the chocolate for a fruity hit.
- White & Dark Duo:
- Mix white chocolate and dark chocolate pieces inside for contrast.
- Mini Puffs for Parties:
- Cut pastry into smaller squares for bite-size puffs—great for dessert platters.
Make-Ahead, Storage & Reheating
- Make-Ahead (Unbaked):
- Assemble the puffs, place on a baking sheet, and freeze until firm.
- Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the bake time.
- Room Temp Storage:
- Store baked puffs in an airtight container at room temperature for 1 day. They’re best the same day.
- Refrigerator:
- Store up to 2–3 days, but the texture will soften.
- Reheating:
- Re-crisp in a 350°F (175°C) oven or toaster oven for 5–8 minutes. Avoid the microwave if you want them flaky, not soggy.
Why This Recipe Works
Store-bought puff pastry gives you all the flaky layers and buttery flavor without the work, while the high oven temperature helps those layers lift and separate. A small amount of rich chocolate in the center melts just enough to create a gooey pocket without flooding or leaking. Brushing with egg wash gives that classic golden bakery shine, and a simple dusting of powdered sugar finishes everything with almost no extra effort.
Final Thought: When you want a dessert that looks impressive but takes minimal time, Chocolate Pastry Puffs are the kind of “cheat” recipe you’ll reach for again and again—flaky, chocolaty, and always a hit.