Ingredients
- 2 sheets frozen puff pastry, thawed according to package directions
- 1 cup dark (semisweet) chocolate chips
- 1 tablespoon powdered sugar, for dusting
Ingredients and Why They Matter
Frozen puff pastry gives you those signature buttery, flaky layers with almost no effort; using two sheets lets you make a full batch of pastries at once. Dark or semisweet chocolate chips bring rich chocolate flavor and melt into soft pockets inside each roll; chips are convenient, but chopped chocolate or chocolate drops also work. Powdered sugar adds a light, sweet finish and makes the pastries look polished without needing a glaze.
Step-by-Step Instructions
Prep the Pastry and Pan
I thaw the puff pastry sheets according to the package instructions, usually in the fridge until they’re pliable but still cold. Then I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper so the pastries don’t stick and cleanup is easy.
Cut and Fill
On a cutting board, I lay out one sheet of thawed puff pastry and cut it into 6 rectangles, roughly 3 x 5 inches each. I scatter half of the chocolate chips evenly over the rectangles, concentrating them toward one side so they’ll be enclosed when rolled.
Starting from the short edge, I roll each rectangle up, capturing the chocolate chips inside as I go and finishing with the seam on the bottom so it stays closed during baking. I repeat the process with the second sheet of puff pastry and the remaining chocolate chips to make 12 pastries total.
Bake
I arrange the rolled pastries seam‑side down on the prepared baking sheet, leaving some space between them for airflow and puffing. The tray goes into the preheated 400°F oven, and I bake for about 20 minutes, or until the pastries are puffed, crisp, and golden brown all over. Ovens can vary, so I start checking around the 15–18 minute mark.
Once baked, I transfer the pastries to a wire rack to cool completely or at least until warm but not hot; this lets the layers set and keeps the chocolate from being lava‑hot inside.
Finish and Serve
When the pastries have cooled slightly, I dust them with powdered sugar using a small sieve for a light, even coating. They’re delicious warm, when the chocolate is still soft, or at room temperature alongside coffee, tea, or ice cream.
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