Chocolate Triangles
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Chocolate Triangles

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 16

Ingredients & Directions

  • 2 egg yolk
  • 2 teaspoons water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 0.333 of a 12-ounce package semi-sweet chocolate piecesor semi sweet chocolate chunks (about 3/4 cup)
  • 1 tablespoon confectioners' sugar

Heat the oven to 375°F.  Beat the egg yolks and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.  Brush the pastry with the egg mixture.  Cut into 16 (4-inch) squares.  Repeat with the remaining pastry sheet.

Place 1 teaspoon chocolate pieces in the center of each pastry.  Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.

Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners’ sugar.


Flavor Variation: For Chocolate-Raspberry Pillows, place 1 fresh raspberry with the chocolate pieces in the center of each pastry square before folding and baking as directed above.