Petite Pain au Chocolat

Each bite of these dessert pockets features golden puff pastry wrapped around a semi-sweet chocolate filling.  Decorate with a drizzle of chocolate and you have a delectable, easy-to-make dessert.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 20 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 1/2 cup Ghirardelli® semi-sweet chocolate chips
  • 1 egg, beaten
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 2 tablespoons hot water

Directions

  1. Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface.  Roll each into a 10-inch square.  Cut each into 4 (5-inch) squares, making 8 in all.

  2. Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg.  Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets.  Brush the pastries with the egg.

  3. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets for 10 minutes.  Remove the pastries from the baking sheets and let cool completely on wire racks.  Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth.  Stir in the confectioners' sugar.  Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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