Prep
10m
Cook
20m
Makes
6 puffs
For this easy puff pastry dessert, you need less than 6 ingredients. These elegant Raspberry Chocolate Puffs are perfect for a quick treat or an impressive dessert for guests. They are as easy as they are delicious.
Ingredients (6)
1 sheet puff pastry, thawed but cold
1/2 cup chocolate chips or chunks
1/2 cup fresh raspberries
1 large egg (for egg wash)
1 tablespoon water
Optional: powdered sugar for dusting
Steps (7)
Preheat your oven to 375°F (190°C): preheating the oven ensures it reaches the correct temperature before you start baking. This helps the puff pastry cook evenly and achieve a nice, golden brown color.
Roll out the puff pastry sheet and cut it into 6 squares: lightly flour your work surface to prevent the puff pastry from sticking. Use a rolling pin to gently roll out the thawed puff pastry sheet to smooth out any creases. Using a sharp knife or a pizza cutter, divide the sheet into 6 equal squares. This ensures each puff is the same size and cooks evenly.
Place a few chocolate chips and raspberries in the center of each square: measure out about 1/2 cup of chocolate chips or chunks and 1/2 cup of fresh raspberries. Place a small handful of chocolate chips and a few raspberries in the center of each puff pastry square. Be careful not to overfill, as this can cause the filling to leak out during baking.
Fold the pastry over to form a triangle and seal the edges with a fork : fold each puff pastry square diagonally to form a triangle, enclosing the filling inside. Use the tines of a fork to press down along the edges of the triangle, sealing the pastry and preventing the filling from escaping. This also creates a decorative edge.
In a small bowl, whisk the egg with water to make an egg wash: brush the tops of the pastries with the egg wash Crack the egg into a small bowl and add 1 tablespoon of water. Whisk together until well combined. Using a pastry brush, apply the egg wash to the tops of the pastries. This will give them a beautiful golden color and a slight shine when baked.
Place the pastries on a baking sheet lined with parchment paper and bake for 20 minutes, or until golden brown: line a baking sheet with parchment paper to prevent the pastries from sticking and to make cleanup easier. Arrange the pastries on the sheet, leaving some space between them to allow for expansion. Bake in the preheated oven for about 20 minutes, or until the pastries are puffed up and golden brown.
Optional: Dust with powdered sugar before serving
Once the pastries are baked and slightly cooled, you can dust them with powdered sugar for an extra touch of sweetness and a pretty presentation. Use a fine-mesh sieve to sprinkle the powdered sugar evenly over the pastries.
Additional tips
- To Make More: Simply double the ingredients to make 12 puffs.
- Seal Well: Make sure to seal the edges of the pastry well to prevent the filling from leaking out during baking.
- Chill Before Baking: If the pastry becomes too warm while working with it, chill the assembled puffs in the refrigerator for 10 minutes before baking to ensure they puff up nicely.
- Flavor Variations: You can substitute the raspberries with other berries or fruits, and use white or dark chocolate for different flavor combinations.