recipe

These perfectly puffed-up treats will make you feel like a pastry pro. You can find this recipe and many more in our cookbook Kids Can Cook Anything!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 50 minutes
yield
  • Makes 6 pastries

Prepare Ingredients

All-purpose flour, for sprinkling on counter
1 (9½-by-9-inch)
sheet frozen puff ­pastry, thawed
3 ounces
bittersweet chocolate, ­broken into six 2-inch squares
1
large egg, cracked into bowl and lightly beaten with fork
1–2 teaspoons
confectioners’ (powdered) sugar

Gather Baking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Rolling pin
  • Ruler
  • Bench scraper or chef’s knife
  • Pastry brush
  • Oven mitts
  • Cooling rack
  • Fine-mesh strainer
  • Small bowl
1
 

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
All-purpose flour, for sprinkling on counter
1 (9½-by-9-inch) sheet
frozen puff ­pastry, thawed

Lightly sprinkle clean counter with flour. Unfold puff pastry onto floured counter. Use rolling pin to gently roll puff pastry into 10½-inch square.

 
3
 
3 ounces
bittersweet chocolate, ­broken into six 2-inch squares
1
large egg, cracked into bowl and lightly beaten with fork

Cut, fill, and shape pastries following photos below.

FILLING PASTRY PT. 1

  1. Use bench scraper to cut pastry into six 3½-by-5¼-inch rectangles.
  1. Place 1 chocolate square in top half of each rectangle, leaving ¾-inch border.

FILLING PASTRY PT. 2

  1. Use pastry brush to paint edges of pastry with beaten egg on 3 sides around chocolate square.
  1. Fold pastry in half over chocolate. Use your fingers to press edges of pastry to seal.
 
4
 

Transfer shaped pastries to parchment‑lined baking sheet, leaving space between pastries. Use pastry brush to paint tops of pastries evenly with beaten egg.

 
5
 

Place baking sheet in oven and bake until pastries are puffed and deep golden brown, about 20 minutes.

 
6
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let pastries cool on baking sheet for 10 minutes.

 
7
 
1–2 teaspoons
confectioners’ (powdered) sugar

Set fine-mesh strainer over small bowl. Add confectioners’ sugar to strainer. Use fine-mesh strainer to dust confectioners’ sugar evenly over pastries, gently tapping side of strainer to release sugar. Serve warm.