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Prep Time10 Mins
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Cook Time18 Mins
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Serving6
There’s something about pulling a tray of these out of the oven that makes the whole kitchen smell like a little bakery. The pastry puffs up golden and shattery, and when you break one open while it’s still warm, the chocolate inside is soft and melty in the best way.
This is my go-to when I need a dessert that looks like I tried much harder than I did. One sheet of puff pastry, a handful of chocolate chips, and about half an hour — that’s honestly all it takes. They’re lovely with coffee in the afternoon, and they disappear fast at parties.
Why You’ll Love This Recipe
- Only 4 ingredients, and you probably have most of them already
- Ready in under 30 minutes from start to finish
- Flaky, buttery pastry with a warm, gooey chocolate center
- Easy to scale up for a crowd or a bake sale
Tips & Variations
- Keep the pastry cold while you work. If it gets soft and sticky, slide the tray into the fridge for 10 minutes before baking and it’ll puff up much better.
- Swap the chocolate chips for chopped dark chocolate, milk chocolate, or even a small spoonful of chocolate hazelnut spread for a different flavor.
- Add a pinch of flaky sea salt on top before baking if you like that sweet-salty contrast — it works beautifully with dark chocolate.
Ingredients
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry and cut it into circles about 3-4 inches wide. A wide glass or a biscuit cutter works fine if you don't have a round cutter.
Place a spoonful of chocolate chips in the center of each circle, leaving a small border around the edge so the chocolate stays inside.
Fold each circle over the filling and seal the edges, pressing gently with your fingers and then with the tines of a fork. The seal matters — any gaps will leak chocolate as they bake.
Beat the egg and brush it over the tops of the pastries. This is what gives them that deep golden shine. Sprinkle a little sugar over each one if you're using it.
Bake for 15-20 minutes, until the pastries are puffed and golden brown all over.
Let them cool for a few minutes — the chocolate inside is molten-hot right out of the oven — then enjoy while still warm.
Conclusion
These are best eaten the day they're made, while the pastry is still crisp. Leftovers keep in an airtight container at room temperature for up to 2 days; warm them in a 350°F oven for about 5 minutes to crisp the pastry back up.
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