Chocolate Puff Pastry Rolls

Chocolate Puff Pastry Rolls. Need I say more? Okay, I will. So, puff pastry can be pretty tricky. I wouldn’t say that it is hard to make, but it is time consuming and your dough spends a lot of time in the fridge because the butter always needs to stay as cold as possible. The cold butter layered with the dough is folded 4 times in order to create a ton of flaky little layers. It is truly a work of art.

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I don’t know about you, but to me, chocolate seems like the perfect complement to a delicately layered puff pastry. These Chocolate Puff Pastry Rolls are stuffed with Nestle Artisan chocolate chips, because something as fancy as puff pastry needs some fancy chocolate!

This puff pastry is considered a “quick” puff pastry (which I always find funny because there really isn’t anything quick about it). But it allows you to mix the butter and the dough together in the mixer instead of layering a sheet of dough and a sheet of butter together as with a traditional puff pastry. It is the perfect recipe to dip your toes into the world of puff!

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I know this is a time consuming recipe and it can seem initimidating, but I hope you will try it. It is so delicious and the satisfaction you’ll get when these babies come out of the oven with all of those delicately crafted layers showing off will be second to none!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Chocolate Puff Pastry Rolls

Flaky and crispy puff pastry wrapped around rich and smooth chocolate then dusted with powdered sugar.
Prep Time45 mins
Cook Time25 mins
Resting Time1 hr 45 mins
Total Time2 hrs 55 mins
Keyword: Chocolate, chocolate puff pastry, pastry, powdered sugar, puff pastry
Servings: 12 rolls

Ingredients

  • 2 cups plus 1 tablespoon (250 grams) all-purpose flour
  • 1 teaspoon salt
  • 3 1/2 tablespoons (50 grams) unsalted butter softened
  • 1/2 cup cold water
  • 11 tablespoons (150 grams) unsalted butter cold
  • 1 cup (170 grams) chocolate chips
  • melted butter as needed
  • powdered sugar as needed

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment combine the flour, salt, and softened butter and mix to combine. Begin to slowly add the cold water until a dough forms. You may not use all of the water.
  • When the dough has formed, stop mixing and add the cold butter. Turn the mixer on medium and mix until just incorporated.
  • Wrap the dough and refrigerate for at least 30 minutes.
  • On a clean and floured surface, roll the dough out into a long rectangle about 1/2 inch thick.
  • Fold both ends of the dough in toward the center of the rectangle. There should be about 2 inches of space between the two ends of the dough. Fold the dough in half. It will look like a book.
  • Roll the dough out into a long rectangle again and repeat the above steps. Wrap and refrigerate your dough for at least 30 minutes.
  • You will do the above rolling process 2 more times, for a total of 4 folds, then wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 375 degrees (F). Line a baking sheet with parchement paper or a silicone baking mat.
  • On a clean and floured surface roll the dough out into a long rectangle no thicker than 1/2 inch.
  • Cut the dough into strips about 1 1/2 inch wide and 4 inches long.
  • Place about 10-15 chocolate chips at one end of your strip and roll the strip up. Repeat with remaining strips.
  • Place the rolls on the prepared baking sheet about 2 inches apart. Chill for 15 minutes.
  • Brush the tops of the rolls with the melted butter. Bake for 20-25 minutes or until the rolls are golden brown.
  • Remove from oven and allow to cool. Dust with powdered sugar.

Chocolate Puff Pastry Rolls

  1. In the bowl of a stand mixer (I have this one) fitted with a paddle attachment combine the flour, salt, and softened butter and mix on medium speed to combine. Slowly add the cold water until. a dough forms. You may not use all of the water, just be sure not to use too much because we don’t want a wet dough.
  2. When the dough is formed, stop mixing and add the cold butter. Turn the mixer on medium speed and mix until just incorporated.
  3. Wrap the dough a refrigerate for at least 30 minutes. We need to make sure the butter is always as cold as possible to ensure a flaky dough, so you will do this a lot.
  4. On a clean and floured surface, roll the dough out into a long rectangle about 1/2 inch thick.
  5. Fold both ends of the dough in toward the center of the rectangle. There should be about 2 inches of space in the center between the edges of the dough. Fold the dough in half. It will look like a book, but we call this a double turn.
  6. Roll the dough out into a long rectangle again and repeat the above steps. Wrap the dough and refrigerate for at least 30 minutes.
  7. You will do the above rolling process 2 more times, for a total of 4 double turns. Then wrap and refrigerate for at least 30 minutes. This may seem ridiculous, but every time you make these folds you are creating more and more layers, which are crucial in a puff pastry.
  8. Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
  9. On a clean and floured surface roll the dough out into a long rectangle no thicker than 1/2 inch.
  10. Cut the dough into strips about 1 1/2 wide and 4 inches long.
  11. Place about 10-15 chocolate chips at one end of your strip of dough. The more the better, but some of it may fall out when you begin to roll. Roll the strip up. Repeat with the remaining dough.
  12. Place the rolls on the prepared baking sheet, leaving about 2 inches between each one. Chill for 15 minutes, this will ensure the butter is very cold before baking.
  13. Brush the tops of the rolls with the melted butter. Place in the oven and bake for 20-25 minutes or until the rolls are golden brown.
  14. Remove from oven and allow to cool. Dust with powdered sugar.

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