Chocolate Breakfast Pastry (Printable View)

Flaky, buttery pastry with rich dark chocolate filling, ideal for a sweet morning indulgence.

# What You’ll Need:

01 - 1 sheet all-butter puff pastry, thawed (approximately 9 oz)

02 - 1 egg, beaten (for egg wash)

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

04 - 1 tablespoon powdered sugar (for dusting)

05 - 1 tablespoon 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 measuring approximately 12 × 10 inches.

03 - Cut the pastry into 8 equal rectangles.

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

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

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

07 - Bake for 18 to 20 minutes, or until pastries are puffed and golden brown.

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

01 -

They look impressive but take barely half an hour from start to finish, which is the ultimate kitchen confidence boost.
That moment when you bite through the golden, flaky exterior and hit melted chocolate inside feels a little bit like a small victory.
You can make them with one sheet of store-bought pastry, so there's zero guilt about taking shortcuts.

02 -

Don't skip the space between pastries on the baking sheet—they need room to puff upward, not into each other, or they'll steam instead of crisp.
If your chocolate is in batons, the pastry is easier to roll, but if you're chopping it yourself, slightly warm chocolate pieces will melt as they bake, creating that perfect molten center.

03 -

Toast your sliced almonds lightly in a dry pan before sprinkling them on—it wakes up their flavor and makes them taste like you actually planned this.
If your chocolate keeps melting and sliding out while you're rolling, your kitchen is too warm; pop the pastry back in the fridge for 10 minutes between rolls.