These elegant, flaky, pull-apart chocolate pastries are easy to make and ready in 60 minutes! Melty chocolate and freeze-dried raspberries are sandwiched between light, flaky puff pastry and topped with a simple, vibrant raspberry glaze. Enjoy these cafe-quality chocolate puff pastries with a refreshing iced lavender latte.
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These snowflake-shaped chocolate pastries look sophisticated and technically advanced, but are actually very easy to make. You can make this chocolate puff pastry recipe with the kids, as a romantic date night activity, or all for yourself to have with breakfast.
This recipe yields 2 chocolate puff pastry snowflakes like the one pictured.
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Ingredients & Substitutions
- Butter: Salted or unsalted is fine
- Olive oil: I actually had a chocolate-infused olive oil, so I chose to use that, but regular olive oil is fine, as long as it's not too peppery or bitter. You can also use vegetable oil
- Freeze-dried raspberries: You can find them at Target or on Amazon, or use freeze-dried strawberries.
- Lemon juice: Fresh or bottled
- Heavy cream: You can also use milk or half-and-half
- Optional ingredients: Vanilla extract, espresso powder
How To Make Chocolate Pastries
Step 1: Place butter and oil in a small saucepan over low heat. Let the butter melt completely, but do not let it bubble aggressively. Whisk in cocoa powder until smooth and glossy.
Step 2: Whisk in sugar and cook gently 1-2 minutes, then remove from heat. Immediately stir in chocolate morsels, vanilla extract, and salt. Let it sit 30 seconds, then whisk until fully smooth. Cool 10-15 minutes.
Pro Tip: Texture should be thick but spreadable like Nutella. If too thick, stir in ½ teaspoon warm milk. If too thin, let it cool longer.
Step 3: Roll out 1 sheet of thawed puff pastry on parchment paper until about 12 inches in diameter or ⅛" thick. Trace the outline of a 9" cake pan with a sharp knife, cutting the pastry into a large circle. Repeat the process with the other sheets.
Step 4: You should now have 4 circular puff pastry sheets - a top and bottom piece for each of the 2 pastries. Spread the chocolate mixture over the 2 bottom sheets in a thin, even layer, bringing it close to the edges but leaving a small border.
Step 5: Lightly crush freeze-dried raspberries into a powder with small flakes, avoiding large chunks. Sprinkle the raspberry powder over the chocolate mixture, gently pressing it into the filling with an offset spatula or clean hands. Reserve 2 teaspoon of raspberry powder for later.
Step 6: Place the top layer of pastry over each round and lightly press to seal, ensuring there are no air bubbles. For each pastry, place a small glass in the center to mark a circle. Cut pastry from the outer edge towards the center circle, first into quarters, then eighths, then sixteenths.
Step 7: Take two adjacent strips and twist them 2-3 times away from each other. Pinch ends together to form a point. Repeat all the way around for both chocolate puff pastries.
Step 8: Preheat oven to 400°F. Refrigerate assembled chocolate pastries 10-15 minutes before baking. Whisk egg and 1 tablespoon water to form an egg wash, then lightly brush over the tops of the pastries, avoiding brushing heavy amounts into the cut edges. Bake for 15-20 minutes or until golden brown and fully puffed.
Step 9: While pastries are cooling, about 10-15 minutes, whisk together powdered sugar, raspberry powder, and lemon juice. Slowly whisk in heavy cream until a thick ribbon consistency is achieved.
Step 10: Drizzle chocolate pastries with raspberry glaze and additional crushed raspberries and enjoy!
Serve these chocolate puff pastries with a hot cup of karak tea or a cup of Turkish coffee.
FAQs
I wouldn't recommend it for chocolate pastries. Fresh raspberries contain far too much moisture and will make the chocolate puff pastry soggy.
This usually happens because the chocolate layer was too thick, the pastry wasn't cold enough, or the twists weren't sealed firmly. Chilling the assembled chocolate pastry for 10-15 minutes helps prevent this.
Yes! Chocolate puff pastries are best the day they're baked, so I'd recommend assembling completely and refrigerating up to 24 hours before baking.
Pro Tips
- Let the puff pastry thaw at room temperature for 30-45 minutes, or in the fridge for 3-4 hours before using.
- Puff pastry loves cold conditions. If it becomes soft or sticky while assembling, you can put it back in the fridge for 5-10 minutes.
- Don't let the chocolate mixture come to a boil. If you see bubbling around the edges, lower the heat immediately.
- Try not to roll the puff pastry too thinly, or it will tear during the twisting process.
- Store leftover chocolate pastries at room temperature for up to 2 days, loosely covered with foil or in a container that isn't airtight.
- If you want to store the chocolate puff pastries longer, you can refrigerate them in an airtight container up to 4-5 days, but the pastry will soften in the fridge.
- To revive, bake leftover pastries at 300°F for 5-8 minutes.
- You can freeze the assembled pastries for later use, then bake them when you're ready to enjoy!
More Tasty Puff Pastry Recipes
If you enjoy these chocolate puff pastries, check out these other puff pastry recipes!
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Recipe
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Ingredients
Equipment
Method
- Place butter and oil in a small saucepan over low heat. Let the butter melt completely, but do not let it bubble aggressively. Whisk in cocoa powder until smooth and glossy.
- Whisk in sugar and cook gently 1-2 minutes, then remove from heat. Immediately stir in chocolate morsels, vanilla extract, and salt. Let it sit 30 seconds, then whisk until fully smooth. Cool 10-15 minutes.
- Roll out 1 sheet of thawed puff pastry on parchment paper until about 12 inches in diameter or ⅛" thick. Trace the outline of a 9" cake pan with a sharp knife, cutting the pastry into a large circle. Repeat the process with the other sheets.
- You should now have 4 circular puff pastry sheets - a top and bottom piece for each of the 2 pastries. Spread the chocolate mixture over the 2 bottom sheets in a thin, even layer, bringing it close to the edges but leaving a small border.
- Lightly crush freeze-dried raspberries into a powder with small flakes, avoiding large chunks. Sprinkle the raspberry powder over the chocolate mixture, gently pressing it into the filling with an offset spatula or clean hands. Reserve 2 teaspoon of raspberry powder for later.
- Place the top layer of pastry over each round and lightly press to seal, ensuring there are no air bubbles. For each pastry, place a small glass in the center to mark a circle. Cut pastry from the outer edge towards the center circle, first into quarters, then eighths, then sixteenths.
- Take two adjacent strips and twist them 2-3 times away from each other. Pinch ends together to form a point. Repeat all the way around for both chocolate puff pastries.
- Preheat oven to 400°F. Refrigerate assembled chocolate pastries 10-15 minutes before baking. Whisk egg and 1 tablespoon water to form an egg wash, then lightly brush over the tops of the pastries, avoiding brushing heavy amounts into the cut edges. Bake for 15-20 minutes or until golden brown and fully puffed.
- While pastries are cooling, about 10-15 minutes, whisk together powdered sugar, raspberry powder, and lemon juice. Slowly whisk in heavy cream until a thick ribbon consistency is achieved.
- Drizzle pastries with raspberry glaze and additional crushed raspberries and enjoy!
Nutrition
Notes
- Texture should be thick but spreadable like Nutella. If too thick, stir in ½ teaspoon warm milk. If too thin, let it cool longer.
- Let the puff pastry thaw at room temperature for 30-45 minutes, or in the fridge for 3-4 hours before using.
- Puff pastry loves cold conditions. If it becomes soft or sticky while assembling, you can put it back in the fridge for 5-10 minutes.
- Don't let the chocolate mixture come to a boil. If you see bubbling around the edges, lower the heat immediately.
- Try not to roll the puff pastry too thinly, or it will tear during the twisting process.
- Store leftover chocolate pastries at room temperature for up to 2 days, loosely covered with foil or in a container that isn't airtight.
- If you want to store them longer, you can refrigerate them in an airtight container up to 4-5 days, but the pastry will soften in the fridge.
- To revive, bake leftover pastries at 300°F for 5-8 minutes.
- You can freeze the assembled pastries for later use, then bake them when you're ready to enjoy!
Nena Sterner says
We hope you enjoy this recipe!