Chocolate Breakfast Pastry Roll (Printable Version)

Flaky pastry rolls with a rich chocolate filling and a buttery, golden crust.

# What You'll Need:

01 - 1 sheet frozen puff pastry (approximately 9 ounces), thawed and chilled

02 - 1 large egg, beaten for egg wash

03 - 3.5 ounces good quality dark chocolate (60-70% cocoa), finely chopped

04 - 2 tablespoons unsalted butter, melted

05 - 2 tablespoons granulated sugar

06 - 2 tablespoons sliced almonds

07 - 1 tablespoon powdered sugar for dusting

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Unroll puff pastry sheet on lightly floured surface. Brush entire surface with melted butter and sprinkle evenly with granulated sugar.

03 - Distribute chopped chocolate over pastry, leaving a 3/4-inch border along one long edge.

04 - Starting from opposite long edge, roll pastry tightly into log. Seal edge with small amount of water.

05 - Slice log into 8 equal pieces. Arrange cut side up on prepared baking sheet, leaving space between rolls for expansion.

06 - Brush tops with beaten egg. Sprinkle with sliced almonds if desired.

07 - Bake 18-20 minutes until deep golden brown and puffed. Rotating pan halfway through for even browning.

08 - Transfer to wire rack. Cool slightly. Dust with powdered sugar before serving.

01 -

These rolls transform store-bought puff pastry into something that tastes bakery-fresh with minimal effort
The contrast between flaky, buttery layers and melting dark chocolate creates an irresistible texture combination

02 -

Working with cold pastry is essential, if it starts to feel sticky or soft, pop it in the fridge for 10 minutes
Leave enough border when scattering chocolate, or your filling will escape during baking and create a sticky mess

03 -

Use a serrated knife to slice the log, it cuts through the pastry without compressing the layers
Rotate the baking sheet halfway through baking for even golden color on all the rolls