Homemade chocolate pastry

Flaky, buttery pastry filled with rich dark chocolate, baked to golden perfection — a homemade version that rivals any bakery.

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Course: Breakfast, Dessert, Snack

Cuisine: European, French

Prep Time: 30

Cook Time: 20

Chill Time: 30

Total Time: 1 20

Servings: pastries

Calories: 360kcal

Author: Alyssa Coleman

Cost: $10–$12

Equipment

1 Rolling pin For flattening and shaping dough
2 Mixing bowls Large and medium sizes
1 Baking sheet Lined with parchment paper
1 Pastry brush For egg wash
1 Knife or pastry cutter For cutting rectangles
1 Measuring set Cups and spoons
1 Plastic wrap For chilling dough
1 Wire rack For cooling pastries

Ingredients

2 ½ cups All-purpose flour Sifted
1 cup Unsalted butter Cold, cubed
¼ cup Granulated sugar
½ teaspoon Salt
½ cup Cold water Add gradually
4 oz Dark chocolate At least 60% cocoa
1 large Egg Beaten
2 tablespoon Milk Mixed with egg for wash
1 teaspoon Vanilla extract Optional
1 tablespoon Cocoa powder Optional for flavor
1 tablespoon Powdered sugar For dusting
2 tablespoon Heavy cream Optional for ganache filling

Instructions

Combine flour, sugar, and salt; cut in butter until crumbly; add cold water and shape into dough.
Wrap dough in plastic and refrigerate for 30 minutes.
Roll dough into a large rectangle on a floured surface.
Place chopped chocolate in the center of each rectangle.
Brush edges with egg wash and fold to seal.
Coat with egg wash for shine.
Bake until puffed and golden brown.
Cool on wire rack before serving.

Notes

For a richer filling, mix chopped chocolate with a bit of heavy cream to create a quick ganache. You can also freeze shaped pastries and bake fresh when desired.

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