Chocolate Sugar Pastries

Hey guys! I’ve got a quick recipe for you today using my Homemade Shortcut Puff Pastry. If you’re not in the mood for a big project-style bake, these will work beautifully with a thawed, store-bought puff pastry, and you won’t regret it either way!

This recipe is super simple, but super yummy. You end up with a sugary, crispy, caramel, chocolate pastry, and honestly, I’m not sure if these need any further explanation! They come together super fast, so let’s get started!

How to Make Chocolate Sugar Pastries

So, we’re starting with the puff pastry of your choice here. If you made it yourself, you’ll have a bit more rolling to do here as it’s stored in larger hunks of dough. Start by rolling it out into a rectangle about 1/4 inch thick. I’m using half of my homemade puff pastry for this recipe.

If you are using a store-bought pastry, one sheet should work here. Sprinkle your work surface generously with white sugar. Then, place your pastry on top, and generously and evenly sprinkle more sugar over the top. Then, simply roll it into the pastry until the pastry is well coated in sugar on both sides.

Cut the pastry into even squares, I got 12 out of my homemade pastry, but keep in mind you want them to be large enough to fill with chocolate and pinch shut, which should be about 2 inches on each side.

Gently press the squares into your prepared cupcake tin, and fill with a couple of pieces of chopped dark chocolate. Then, pinch the corners into the center- this doesn’t have to be perfect as they will burst a bit as they bake. Sprinkle a little more sugar on top for good measure, and bake them up!

They get these crunchy, almost caramelized bottoms as they bake, and it’s seriously so good. What a great day to have fresh pastries in your home, amirite?

5 from 1 vote

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Chocolate Sugar Pastries

Ingredients

• 1/2 homemade puff pastry dough recipe (or 1 sheet of storebought pastry)
• 1/2 cup sugar
• 4 oz roughly chopped dark chocolate

Instructions

1. Preheat your oven to 425 degrees, and spray a 12-cup muffin tin generously with cooking spray. Set aside. 

2. If you're working with homemade pastry dough, roll it out to a rectangle about 1/4 inch thick. If you have store-bought, it should already be rolled out to about that thickness. 

3. Sweep away any flour on your surface used for rolling out the dough, and sprinkle on about half of the sugar. Lay your pastry on top, and sprinkle the remaining sugar evenly over the top. Gently roll the sugar into the pastry to get it to stick. 

4. Cut the pastry into 2 inch squares. I got 12 out of mine, but you may get more or less depending on the amount of pastry you have. 

5. Place each square into a muffin cup, press it into the cup. Fill each square with a few pieces of dark chocolate, and then pinch the corners of the pastry together in the center. This doesn't have to be perfect- they will burst open a bit as they bake! 

6. Sprinkle the tops with additional sugar, and bake for 15-20 minutes, or until the pastries are a deep golden brown. Cool and enjoy! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!