Chocolate Flaky Buttery Pastry (Print Version)

Flaky buttery pastry with rich dark chocolate filling and golden almond topping.

# What You Need:

→ Dough

01 - 1 sheet all-butter puff pastry, thawed (approximately 8.8 oz)
02 - 1 egg, beaten (for egg wash)

→ Filling

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

→ Optional Garnish

04 - 1 tablespoon powdered sugar (for dusting)
05 - 1 tablespoon sliced almonds (optional)

# How to Prepare:

01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry into a rectangle measuring approximately 12 × 10 inches.
03 - Divide the dough into 8 equal rectangles.
04 - Place about 0.4 oz of chopped chocolate along the short edge of each rectangle, then roll up tightly sealing the seam beneath.
05 - Position the pastries seam-side down on the parchment-lined sheet, spacing each apart.
06 - Brush the tops of the pastries evenly with the beaten egg to ensure a golden finish.
07 - Sprinkle sliced almonds on top if desired.
08 - Bake for 18 to 20 minutes, or until the pastries puff up and develop a golden-brown color.
09 - Allow the pastries to cool slightly on a wire rack. Dust with powdered sugar before serving, if wished.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you spent all morning on them.
  • The chocolate melts into every flaky layer without any fancy techniques or kitchen gadgets.
  • They're the kind of thing people ask for a second one of before they've even finished the first.
02 -
  • If you try to work with frozen pastry straight from the freezer, it tears and fights you—thaw it completely or you'll spend ten minutes wishing you had.
  • The egg wash is what gives them that bakery shine, so don't skip it, and don't be shy with it either.
03 -
  • Use chocolate batons instead of chopped chocolate if you can find them—they melt more evenly and stay where you put them instead of shifting around.
  • If your pastry starts to warm up and get sticky while you're working, pop it in the fridge for five minutes and everything becomes easier.

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