Pro Tips and Variations
Keeping the puff pastry cold while you work helps it puff better; if it starts to feel soft or sticky, I pop the cut pieces or filled rolls into the fridge for a few minutes before baking. I avoid overfilling with chocolate, or it can leak out onto the pan; a modest, even layer gives you plenty of chocolate without blowouts.
You can swap dark chips for milk chocolate, white chocolate, or even hazelnut spread or Nutella for a different twist. For a more “croissant” look, cut the pastry into triangles and roll from the wide end to the tip. Or brush the tops with a little egg wash before baking if you want extra shine, then still dust with powdered sugar after they cool.
Storage and Make-Ahead
These pastries are best the day they’re baked, when the pastry is at its flakiest. Leftovers can be stored in an airtight container at room temperature for about a day, or in the refrigerator for 2–3 days; reheat briefly in a low oven or air fryer to refresh the crispness.
FAQ
Can I use just one sheet of puff pastry?
Yes, simply halve the chocolate chips to 1/2 cup and make 6 pastries instead of 12.
Do I need an egg wash?
For this simple version, it’s optional. The pastries will still brown nicely without it, especially if your oven is well preheated.
Can I freeze them?
You can freeze the unbaked, filled rolls on a tray, then transfer to a freezer bag. Bake from frozen at 400°F, adding a few extra minutes, until puffed and golden.
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