Dessert: Mini Chocolate Puff Pastry Rolls

I’m a day late since my schedule was crazy this weekend, and I made these last night.

My mom actually made these once before, and I decided I wanted to try to make them myself. The recipe only requires 5 ingredients, but the recipe does require some planning ahead. You’ll need to get a package of puff pastry sheets, but they need to be refrigerated, so I’d recommend you put them in the refrigerator overnight.

Alright, so now that your puff pastry sheets are refrigerated, put some flour on the work surface. Lay your two puff pastry sheets next to each other.

This is why it’s important that they’re not frozen: when you unfold them, you want them to still be in one piece.

Melt two tablespoons of salted butter in a small bowl. Using your brush, apply a fairly even layer of butter all over the sheets.

It’s hard to tell, but there is indeed melted butter on the puff pastry sheets.

Since we’re going to make 10 of these puff pastry rolls, grab a knife (or a pizza cutter in my case) and cut 10 pieces out vertically.

They don’t need to be exact. Plus, trying to divide something into fifths isn’t fun.

Once the cuts are done, take one cup of chocolate bits. I personally used dark chocolate chunks from Target because I thought they’d be better with these.

The good stuff!

Take one cup of chunks (which is about half of a package), and distribute them among the 10 strips, making sure to leave an inch on both sides for rolling.

One cup of chocolate chunks seems like a bit much honestly…

After you’re satisfied with the distribution of chocolate chunks (and eaten some to make sure there aren’t too many), start rolling each section, and place them on your cookie sheet lined with parchment paper.

I should have made this part look better.

Once the 10 strips are rolled up, you need to beat an egg, and brush it on each pastry roll.

Making breakfast…no wait…
Brush brush brush…

After all the pastry rolls are brushed with beaten egg, throw some dusting sugar on all of them.

There we go!

The sanding sugar is something you might need to find at a craft store. I found mine at a local Michael’s (no intentional coincidence).

Look for something like this.

After your oven has been preheated to 400F, place the cookie sheet in the oven. The recipe calls for 25-30 minutes, but because we’re using the aluminum cookie sheet, we’re doing the full 30 minutes.

Done!

They came out perfect honestly, even though they’re not consistent. They’re very tasty, and worth your time if you plan ahead. Unfortunately, everything you need does require some planning, since you’ll need sanding sugar, puff pastry sheets, salted butter, and some good chocolate chunks.

This might be the best picture I’ve taken of everything I’ve baked.

All and all, it’s worth it, and it’s tasty. I recommend you try it yourself!

Ingredients:

  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed but cold
  • 2 tablespoons salted butter, melted
  • 1 cup of semi sweet chocolate chips
  • 1 egg, beaten
  • sanding sugar 

Instructions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Lightly flour your work surface. Unfold the puff pastry sheets and lay the 2 pieces of pastry side by side with the short side facing you.
  3. Brush the sheets with the melted butter.
  4. Starting at the top, cut strips that are 2 inches wide by 10 inches long. You should end up with 5 strips from each sheet of puff pastry.
  5. Divide the chocolate chips evenly along the strips of pastry. Leave about 1 inch without chips on either end of each strip.
  6. Beginning at the skinny end of each strip, roll up the pastry. Continue rolling each strip of the pastry the same way.
  7. Place the pastry rolls seam side down about 2 inches apart on the prepared baking sheet.
  8. Lightly brush the rolls with the beaten egg.
  9. Sprinkle each roll  generous with the sanding sugar.
  10. Bake for 25 to 30 minutes. The pastries should be a dark golden brown. If the pastries are getting too brown, cover lightly with a piece of foil for the final few minutes of baking time.
  11. Remove the pastries from the oven. Let cool on the baking sheet for 10 to 15 minutes before serving.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

2 thoughts on “Dessert: Mini Chocolate Puff Pastry Rolls”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: