Chocolate Breakfast Pastry Roll

The first time I made these chocolate pastry rolls was on a rainy Sunday morning when I had unexpected guests. I pulled puff pastry from the freezer, melted some butter, and chocolate chips were all I had on hand. Twenty minutes later, my kitchen smelled like a Parisian boulangerie, and I realized sometimes the simplest ingredients create the most magic.

My neighbor Sarah knocked on my door just as these were coming out of the oven, drawn by the incredible aroma. We ate them warm at my kitchen table, chocolate dripping onto our fingers, while rain tapped against the windowpane. She still texts me every time she makes them, reminding me how the simplest recipes often create the sweetest memories.

Ingredients

• Ready-rolled puff pastry (250 g sheet, chilled): Keep it cold until the last possible moment, and you will be rewarded with the flakiest layers imaginable
• 1 egg, beaten: This creates that gorgeous golden shine that makes pastries look like they came from a professional bakery
• 100 g dark chocolate (6070% cocoa), chopped: I have learned the hard way that higher quality chocolate makes a noticeable difference in the final flavor
• 2 tbsp unsalted butter, melted: Brushing the pastry with butter before adding sugar helps create those caramelized, crispy edges
• 2 tbsp granulated sugar: Do not be tempted to add more, the chocolate provides plenty of sweetness on its own
• 2 tbsp sliced almonds (optional): These add a lovely crunch and make the finished rolls look even more impressive
• 1 tbsp powdered sugar (for dusting): This final touch makes everything feel special and decadent

Instructions

Preheat and prepare your workspace:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper while the oven comes to temperature

Roll out the pastry:

Unroll the chilled puff pastry on a lightly floured surface, working quickly to keep it cold

Add the butter and sugar base:

Brush the entire surface with melted butter using a pastry brush, then sprinkle sugar evenly across the dough

Layer the chocolate:

Scatter your chopped dark chocolate over the pastry, leaving about 2 cm bare along one long edge so you can seal the roll later

Roll and seal:

Starting from the long edge opposite your border, roll the pastry tightly into a log and seal the edge with a little water

Slice and arrange:

Cut the roll into 8 equal pieces with a sharp knife and place them spiral side up on your prepared baking sheet

Add finishing touches:

Brush each roll with beaten egg and sprinkle with sliced almonds if you are using them

Bake to golden perfection:

Bake for 1820 minutes until they are puffed and deeply golden, then let them cool slightly on a wire rack

Dust and serve:

Sift powdered sugar over the warm rolls right before serving for that final touch of sweetness

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These have become my go-to when I need to bring something to brunch or want to make a weekend morning feel special without spending hours in the kitchen. Last month, my daughter asked if we could have chocolate croissants every Sunday, and I realized these simple rolls had become our family tradition.

Making Them Your Own

I have experimented with different fillings over the years, and while dark chocolate remains my favorite, milk chocolate works beautifully for those who prefer something sweeter. Sometimes I add a thin layer of hazelnut spread before the chocolate, which creates an incredibly rich and indulgent variation.

Perfect Timing Matters

The difference between good and great pastry rolls often comes down to timing. I have found that letting them cool for just 510 minutes after baking makes them easier to handle while keeping the chocolate perfectly melted. Serve them warm with coffee or tea, and watch them disappear.

Storage and Make-Ahead Tips

You can assemble the rolls the night before and keep them covered in the refrigerator, then bake them fresh in the morning. This trick has saved me more times than I can count when hosting overnight guests.

• Place the unbaked rolls on the baking sheet, cover tightly with plastic, and refrigerate up to 12 hours
• If freezing, bake the rolls first, then freeze in an airtight container and reheat at 180°C for 5 minutes
• Leftovers can be stored at room temperature for one day, though they are best enjoyed fresh from the oven

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There is something deeply satisfying about turning simple ingredients into something that feels like a special occasion treat. I hope these chocolate pastry rolls bring as many cozy moments to your kitchen as they have to mine.

Recipe FAQs

→ Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used in place of dark chocolate for a sweeter, creamier filling. Adjust sugar accordingly.

→ What is the best way to achieve a flaky pastry texture?

Using chilled puff pastry and handling it minimally before baking ensures the layers remain intact for optimal flakiness.

→ Are there any nut-free options for the topping?

Yes, simply omit the sliced almonds and dust the rolls only with powdered sugar for a nut-free finish.

→ Can I prepare these rolls in advance?

You can assemble the rolls ahead of time and refrigerate before baking to save time on serving day.

→ What beverages pair well with this pastry?

These pastries complement coffee, tea, and other warm drinks, balancing the rich chocolate and buttery crust.

→ Is it possible to add a hazelnut spread instead of chocolate chunks?

Yes, spreading hazelnut spread over the pastry before rolling offers a delicious alternative flavor profile.