Chocolate Pastry

Easy Chocolate-Filled Pastries

These pastries combine crisp, flaky puff pastry with a rich chocolate center. They work well as a breakfast treat, dessert, or accompaniment to coffee.

Ingredients

• 1 sheet puff pastry, thawed but still cold
• 100 g dark or milk chocolate, cut into small pieces
• 1 egg, beaten
• 1 tablespoon sugar, optional

Preparation

1. Preheat the oven to 200°C and line a baking tray.
2. Unfold the puff pastry and cut it into equal rectangles.
3. Place a small portion of chocolate near one end of each rectangle, leaving space around the edges.
4. Fold or roll the pastry around the chocolate. Press the seams gently to seal.
5. Arrange the pastries seam-side down on the prepared tray.
6. Brush the tops with beaten egg and sprinkle with sugar if desired.
7. Bake for 15 to 20 minutes, or until puffed and golden brown.
8. Let the pastries cool briefly before serving because the melted chocolate will be hot.

Tips

• Keep the pastry cold until baking so its layers rise properly.
• Avoid overfilling, which can cause chocolate to leak onto the tray.
• For variation, add finely chopped hazelnuts, sliced almonds, or a small amount of orange zest.
• Store cooled pastries in an airtight container and briefly reheat them in the oven to restore crispness.