Quick Chocolate Pastries with Ready-Rolled Puff Pastry

Flaky puff pastry wrapped around dark chocolate pieces and baked until golden.

By Hez ArslanUpdated
Total 42 minMakes 6 pastries
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Pain au chocolat is a flaky French pastry wrapped around dark chocolate. The source suggests spreading chocolate filling across the dough and rolling it like a log; that can make the filling leak and does not produce the familiar layered shape. This version uses ready-made puff pastry with chocolate batons, folds the pastry around the chocolate, then chills briefly before baking. Brush lightly with egg wash for shine. Let the pastries cool a little so the chocolate is not dangerously hot inside. Heat oven to 200°C (400°F). Line a baking tray. Unroll cold pastry and cut into 6 rectangles. Place chocolate baton near one short edge of each rectangle. Fold pastry over once, add a second baton and roll to enclose, seam-side down.

Quick Chocolate Pastries with Ready-Rolled Puff Pastry

Recipe card

Quick Chocolate Pastries with Ready-Rolled Puff Pastry

Prep 20 minCook 22 minTotal 42 minYield 6 pastries
Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and heavy saucepan

Ingredients

Instructions

  1. Prepare pastry

    Heat oven to 200°C (400°F). Line a baking tray. Unroll cold pastry and cut into 6 rectangles.

  2. Fill

    Place chocolate baton near one short edge of each rectangle. Fold pastry over once, add a second baton and roll to enclose, seam-side down.

  3. Chill

    Arrange pastries on tray and chill 10 minutes so the pastry stays cold.

  4. Glaze

    Brush tops lightly with egg wash; sprinkle sugar if desired.

  5. Bake

    Bake 18 to 22 minutes until puffed and deep golden.

  6. Cool

    Cool at least 10 minutes before serving; chocolate inside remains hot.

How to tell when it is ready

Pastry is puffed and deeply golden; the base is crisp.

Tips

  • Keep pastry cold while shaping.
  • Use chocolate batons rather than loose spread.
  • Seal the seam underneath.
  • Cool before biting into the hot filling.

Troubleshooting

  • If the mixture is too thick, add liquid a little at a time.
  • If it cooks unevenly, reduce the heat and stir gently.

Substitutions

  • Use a suitable low-sodium broth if preferred.
  • Use a similar neutral oil for cooking.

Variations

  • Adjust herbs and seasoning to taste.
  • Add a little chilli for extra warmth.

Serving suggestions

  • Serve with coffee.
  • Pair with fresh berries.
  • Offer at breakfast or brunch.
  • Dust lightly with icing sugar.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate in a covered container within 2 hours and use within 3 days.

Food safety

Contains wheat, egg and possibly milk. Chocolate centres can be very hot; cool before eating.

Frequently asked questions

Can I make this ahead?

Prepare components in advance and refrigerate promptly.

How should I store pain au chocolat with ready-rolled pastry?

Refrigerate in a covered container within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

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