Chocolate Breakfast Pastry Delight (Print version)

Flaky puff pastry filled with rich dark chocolate, ideal for a buttery morning indulgence.

# What you'll need:

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed

02 - 1 large egg, beaten (for egg wash)

03 - 3.5 oz high-quality dark chocolate (60–70% cocoa), chopped or in batons

04 - 1 tablespoon powdered sugar, for dusting

05 - 1 tablespoon sliced almonds, optional

01 - Heat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Lightly flour a surface and roll the puff pastry into a 12 × 10 inch rectangle.

03 - Cut the pastry into 8 equal rectangles.

04 - Place approximately 0.4 oz of chocolate along the short edge of each rectangle. Roll tightly, sealing the seam underneath.

05 - Place pastries seam-side down on the prepared sheet, spacing evenly.

06 - Brush each pastry with beaten egg. If desired, sprinkle sliced almonds on top.

07 - Bake for 18 to 20 minutes until puffed and golden brown.

08 - Allow pastries to cool slightly on a wire rack. Dust with powdered sugar before serving if preferred.

01 -

They taste like you spent hours laminating dough, but the whole thing takes less time than a shower.
That moment when you bite through the crispy exterior and hit the melted chocolate inside never gets old.
They're elegant enough to serve guests but casual enough to eat standing up in your kitchen.

02 -

Puff pastry is temperature-sensitive, so if it starts feeling warm or sticky while you're working with it, pop it back in the fridge for 10 minutes; rushing this step is how you end up with flat pastries.
Serving them warm makes an enormous difference—the chocolate is still soft and the pastry is at its crispiest, which is the whole point.

03 -

If your chocolate is too thick to roll comfortably, let the pastry warm up just slightly—30 seconds at room temperature makes it more pliable without ruining the lamination.
Brush the egg wash generously but carefully; you want an even coat that catches the light when they come out of the oven.