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Puff Pastry Chocolatines
Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Cool: 10 minutes
Warm puff pastry rolls filled with luscious dark chocolate...doesn't that sound fantastic? It's an impressive and easy-to-make dessert that can be served at any occasion.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg, beaten
12 oz. (about 8 1.5-ounce bars) milk or dark chocolate, chopped
2 tbsp. confectioners' sugar
Heat the oven to 375°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (3 x 2 1/2-inch) rectangles. With a short side facing you, brush the top third of each rectangle with the egg. Place about 1 tablespoon chocolate in the center of each rectangle. Starting at the short end closest to you, roll up like a jelly roll. Place the filled pastries onto a baking sheet. Brush with the egg.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle the pastries with the confectioners' sugar.