Chocolate Breakfast Pastry (Print View)

Flaky, buttery pastries filled with rich dark chocolate, perfect for a decadent breakfast or coffee pairing.

# What You'll Need:

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

02 - 1 egg, beaten (for egg wash)

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

04 - 1 tbsp powdered sugar (for dusting)

05 - 1 tbsp sliced almonds (optional)

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

02 - On a lightly floured surface, roll out the puff pastry to a rectangle approximately 12 × 10 inches.

03 - Cut the pastry into 8 equal rectangles.

04 - Place about 0.4 oz of chocolate along the short end of each rectangle. Roll up tightly, sealing the seam underneath.

05 - Place pastries seam-side down on the prepared baking sheet, spaced apart.

06 - Brush each pastry with beaten egg to achieve a golden finish.

07 - If desired, sprinkle sliced almonds on top of each pastry.

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

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

01 -

Ready in less than an hour with minimal actual hands-on time, perfect for when you want to impress without the stress.
That contrast between the shatteringly crisp exterior and the melting chocolate pocket inside is absolutely worth chasing.
Works equally well as a weekend breakfast showpiece or an afternoon pick-me-up alongside coffee.

02 -

Puff pastry can go from perfectly golden to too dark in about two minutes, so keep an eye on them toward the end of baking—every oven runs a bit different.
Don't skip the egg wash; it's the difference between a homemade pastry and one that looks like it came from a proper bakery.

03 -

Use a pizza cutter instead of a knife to cut pastry—it's faster, causes less drag, and your rectangles stay neater.
If your chocolate is thin or breaks easily, chill it slightly before rolling to keep the batons from cracking apart in your hands.