I’m sharing my take on these delightful Chocolate Puff Pastry Puffs from Marcellina In Cucina—a three‑ingredient treat made by wrapping chocolate chips in puff pastry and baking until golden, flaky, and rich with melted chocolate. They’re perfect alongside Italian coffee or as a quick sweet snack
Why You’ll Love This Recipe
I love how effortless they are—just store‑bought puff pastry, chocolate chips, and a light dusting of powdered sugar—and yet they taste indulgent. The contrast of crisp pastry and warm molten chocolate is irresistible, and they come together in about 25 minutes. I often make them when I want something sweet but don’t want to fuss over dough or long prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Frozen puff pastry sheets (about 10 in × 10 in)
• Chocolate chips (preferably dark or semisweet)
• Powdered (icing) sugar
directions
-
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
-
Thaw the puff pastry according to package instructions, keeping it cool but pliable.
-
Cut pastry into squares or strips and place a small pile of chocolate chips in the centre of each.
-
Fold or seal over pastry edges to enclose the chocolate, forming puffs.
-
Place on the prepared baking sheet, spacing them so they can puff freely.
-
Bake in the hot oven until deeply golden and puffed—about 12–15 minutes depending on your oven.
-
Once cooled slightly, dust with powdered sugar before serving
Servings and timing
I found this batch makes about 8 puffs. Prep time is roughly 5 minutes, bake time about 15–20 minutes, for a total time of around 25 minutes
Variations
I like to get creative occasionally:
• Use chopped chocolate bar pieces instead of chips for gooey pockets.
• Sprinkle a pinch of sea salt or flaky salt before baking to enhance the chocolate.
• Add a few chopped nuts (like toasted hazelnuts or almonds) alongside the chocolate.
• Swap chocolate chips for Nutella or chocolate-hazelnut spread if you want extra flavor and richness (similar technique to her Nutella puff pastry recipe)
storage/reheating
I store these in a loosely covered container at room temperature for a day—they’re best fresh when crisp. If I must keep them longer, I’ll refrigerate for up to 2 days, though the pastry may soften. To reheat, I pop them into a 350 °F (175 °C) oven for a few minutes until warmed and crisp again.
FAQs
How do I ensure the puff pastry puffs properly?
I always make sure the oven is fully preheated to 400 °F (200 °C) so the layers rise with steam. Using cold but thawed pastry helps too—warm pastry can collapse.
Can I make these ahead and bake later?
Yes—I’ve assembled and covered them and kept in the fridge for up to an hour before baking. Just bake a bit longer if cold.
What chocolate works best inside?
I prefer dark or semisweet chips, but chopped high-quality chocolate bars melt beautifully too. I avoid flavored chips that might alter the taste.
Will these work with gluten‑free puff pastry?
Absolutely—I’ve used gluten‑free puff pastry sheets, and they puff up almost as well. Just check they’re chilled and handle carefully.
Can Nutella or other spreads be used instead of chips?
Yes—I sometimes use a little Nutella spread in place of chips. It creates a gooey centre, though the pastry seals differently—more like a turnover than an enclosed puff.
Conclusion
I love how these Chocolate Puff Pastry Puffs feel like a bakery treat made in minutes—with minimal ingredients and max flavor. They deliver crisp layers filled with chocolate, perfect for breakfast or dessert when I’m short on time. Whether I’m serving them to friends or enjoying one with my afternoon coffee, they always hit the spot and disappear fast.
Print
Chocolate Puff Pastry Puffs
- Total Time: 25 minutes
- Yield: 12 servings
Description
Flaky, chocolate‑filled puff pastry rolls made in just three simple ingredients and ready in under 30 minutes—perfect with coffee or as an effortless dessert.
Ingredients
2 sheets frozen puff pastry (thawed but still cool)
1 cup (about 170 g) dark or semisweet chocolate chips
1 tablespoon powdered sugar
Instructions
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Lay one sheet of thawed puff pastry on a cutting board and cut the square into six rectangles (≈ 3 × 5 in or 8 × 12.5 cm).
Evenly scatter half the chocolate chips over those rectangles.
Roll each rectangle from the short end, enclosing the chocolate chips. Repeat with the second pastry sheet and remaining chips.
Place rolls seam‑side down on the prepared baking sheet. Wikipédia+12Marcellina In Cucina+12TikTok+12
Bake in preheated oven for approximately 20 minutes, until deeply golden and puffed.
Transfer to a wire rack to cool completely.
Dust with powdered sugar just before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
