Chocolate-Covered Puff Pastry
Indulge in the flaky, buttery layers and rich decadence of our Chocolate-Covered Puff Pastry recipe! Perfect for chocolate lovers and pastry enthusiasts alike, this dessert marries the golden crispiness of puff pastry with the luscious allure of dark chocolate. With just a handful of ingredients—including a hint of vanilla, a glossy egg wash for baked perfection, and optional sprinkles or nuts for added flair—this recipe delivers bakery-quality treats in under 40 minutes. Whether you opt for a half-dipped finish or a full coat of velvety chocolate, these pastries are a show-stopping addition to any dessert table. Ideal for entertaining or a sweet indulgence at home, these chocolate-dipped delights are sure to satisfy your cravings!
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Recipe Information
Ingredients
- 1 package puff pastry sheets
- 200 grams dark chocolate
- 1 tablespoon butter
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 handful sprinkles or nuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a clean work surface and roll out the puff pastry sheet to about 1/8-inch thick if necessary.
Cut the puff pastry into equal rectangular strips, approximately 2 inches wide and 4 inches long.
Transfer the cut pastry strips to the prepared baking sheet, spacing them evenly apart.
In a small bowl, beat together the egg and milk to create an egg wash. Brush a little amount onto the pastry strips to help them brown.
Sprinkle a light dusting of granulated sugar over the brushed pastries for additional sweetness.
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the pastries are puffed and golden brown.
Remove the pastries from the oven and allow them to cool completely on a wire rack.
While the pastries are cooling, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between.
Once completely melted, stir in the butter and vanilla extract until smooth and shiny.
Dip each cooled pastry into the melted chocolate, coating halfway or fully as desired. Allow any excess chocolate to drip off.
Place the chocolate-covered pastries onto a parchment-lined tray and sprinkle with nuts or sprinkles if using.
Refrigerate the pastries for about 20 minutes or until the chocolate is set.
Serve the chocolate-covered pastries at room temperature and enjoy!
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.8 g | 346% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 435.6 g | 158% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 144.7 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 252 mg | 19% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
