Chocolate Puff Pastry! Store-bought puff pastry makes these indulgent bakery-style breakfast pastries filled with rich chocolate a cinch to throw together.
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There's something about sitting in a coffee shop or bakery with a hot coffee or tea and a flaky Pain au Chocolat that makes mornings feel luxurious.
This easy Chocolate Puff Pastry recipe can help you bring the bakery experience home without having to get out of your pajamas!
Store-bought puff pastry makes these flaky pastries filled with rich, melty chocolate delightfully simple to whip up. They make a perfect addition to a holiday breakfast or brunch menu or a wonderful treat to package up and bring to a friend.
Satisfy your sweet tooth and start your morning off on a delicious note!
Looking for more mouthwatering ways to start your day? Try my Bacon, Cheddar & Zucchini Quiche, Strawberry Stuffed French Toast, or Lemon Poppy Seed Scones.
This recipe is naturally vegetarian and can be made gluten-free or vegan.
Ingredients
- Frozen puff pastry
- Chocolate chips or chunks
- Sea salt
- Egg
For Chocolate & Cheese Version:
- Cream cheese
- All-purpose flour
- Granulated sugar
- Vanilla extract
Instructions
Start by preheating your oven to 400°F and lining two baking sheets with parchment paper or silicone baking mats; this will keep the pastries from sticking and make cleanup a breeze.
Next, grab your thawed puff pastry and gently roll it out on a lightly floured surface. Cut each sheet into four equal squares—you’ll end up with eight total. Place four squares on each prepared baking sheet, spacing them out a bit so they have room to puff up.
Now for the best part: the chocolate! Place a generous amount of chocolate chunks or chips in the center of each pastry square.
To help the pastries seal properly, lightly brush the edges of each square with a bit of egg wash (just a beaten egg with a splash of water). Then, fold one corner over to the opposite corner, forming a triangle.
If you want to get fancy, fold over the tip of the triangle for a little extra flair, or press the edges together with a fork for a classic crimped look.
Once they’re sealed, brush the tops with more egg wash—this gives them that beautiful golden-brown finish.
Pop them in the oven and bake for about 15 minutes, or until they’re puffed up and golden.
When they’re ready, take them out and let them cool for about five minutes. (Trust me, that gooey chocolate center is worth the wait!) Dust them lightly with powdered sugar if desired.
Want to take it up a notch? Try a Chocolate & Cheese Version! In a small bowl, mix together a bit of cream cheese, flour, granulated sugar, and vanilla extract until smooth. Spoon a little of this creamy filling onto the center of each pastry square before adding the chocolate. The combination of tangy cream cheese and melty chocolate is chef’s kiss perfection.
Storage
Short-Term Storage (1-2 Days):
- Let the pastries cool completely before storing them to prevent sogginess.
- Place them in an airtight container at room temperature for up to two days.
- If your kitchen is particularly warm, store them in the fridge.
Longer Storage (Up to a Week):
- Store cooled pastries in an airtight container in the fridge for up to five to seven days.
- To reheat, pop them in a 350°F oven for about 5 minutes or in an air fryer for 2-3 minutes to crisp them back up. The microwave will warm them but won’t restore that flaky crunch.
Freezing for Later (Up to 2 Months):
- Assemble the pastries as directed but don’t bake them yet.
- Place them on a baking sheet and freeze until solid, about 1-2 hours.
- Transfer to a freezer-safe bag or container, separating layers with parchment paper.
- Bake straight from frozen at 400°F for about 18-20 minutes, adding a few extra minutes as needed.
Recipe FAQ's
The best way to thaw puff pastry is to place it in the refrigerator overnight. If you're short on time, you can also thaw it at room temperature for 30-40 minutes.
Absolutely! You can use chopped chocolate bars or chocolate chunks instead of mini chocolate chips. Just make sure they're small enough to be evenly distributed over the pastry.
Yes, you can assemble the pastry ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to brush the beaten egg over the top right before baking.
Variations & Substitutions
Try these variations!
- Add a sprinkle of cinnamon or nutmeg to the chocolate filling for a warm, seasonal flavor.
- Swap out the mini chocolate chips for white chocolate chips, chopped nuts, or dried fruit.
- Add a little dollop of raspberry jam to the center before adding the chocolate for a fruity pop of flavor.
- Top the pastry with a drizzle of melted chocolate or a dusting of powdered sugar.
Diet-Specific Substitutions
- Gluten-Free: Use a gluten-free puff pastry instead of regular.
- Dairy-Free/Vegan: Use vegan chocolate chips and brush with a plant-based egg substitute or melted vegan butter.
Chocolate Puff Pastry
Equipment
- 2 Baking Pans
- Parchment paper
- pastry brush
Ingredients
- 2 sheets frozen puff pastry thawed
- ½ cup chocolate chunks or chips
- 1 egg beaten with a teaspoon of water
For Cream Cheese Filling Option
- ½ cup cream cheese softened to room temperature
- 1 egg yolk
- 1 tablespoon all purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or a silicone baking mats. Set aside.
- Roll out the thawed puff pastry. Cut each sheet of pastry into 4 equal-sized squares. Place 4 pastry squares on each prepared baking sheet.
- Add chocolate chunks or chocolate chips to the center of each puff pastry square. (See notes if making a Chocolate & Cheese version)
- Lightly brush the edges of the pastry with a bit of egg wash to help it seal. Fold 1 corner of the pastry diagonally over the filling to the opposite corner; you will have a triangle.
- Brush the top of the pastry with egg wash. Bake until puffed and golden brown, about 15 minutes.
- Remove from the oven and cool for 5 minutes before serving.
Notes
- Chocolate & Cheese: Combine cream cheese, flour, granulated sugar and vanilla extract in a small bowl. Dollop the cream cheese filling onto the center of each square, then top with chocolate chunks or chips. Continue with recipe as directed.
- Add a sprinkle of cinnamon or nutmeg to the chocolate filling for a warm, seasonal flavor.
- Swap out the mini chocolate chips for white chocolate chips, chopped nuts, or dried fruit.
- Add a little dollop of raspberry jam to the center before adding the chocolate for a fruity pop of flavor.
- Top the pastry with a drizzle of melted chocolate or a dusting of powdered sugar.
- Gluten-Free: Use a gluten-free puff pastry instead of regular.
- Dairy-Free/Vegan: Use vegan chocolate chips and brush with a plant-based egg substitute or melted vegan butter.
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E says
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Trina says
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