Easy Chocolate Pastries With Raspberry Glaze
These chocolate pastries are easy to make and ready in 30 minutes! Freeze dried raspberries enhance these simple chocolate puff pastries.
Servings: 16 servings
Calories: 488kcal
Ingredients
- ½ cup butter
- 1½ tablespoon olive oil
- ½ cup cocoa powder
- ¼ cup granulated sugar
- ½ cup semi-sweet chocolate morsels
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 4 sheets puff pastry
- ½ cup freeze dried raspberries
- 1 medium egg
- 1 tablespoon water
- 1 cup powdered sugar
- 1½ teaspoon raspberry powder
- 2 teaspoon lemon juice
- 2 teaspoon heavy cream
Instructions
- 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!
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!
Nutrition
Serving: 1slice | Calories: 488kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 123mg | Fiber: 3g | Sugar: 13g
