Chocolate Pastry Puffs

Chocolate Puff Pastry is one of those delightful little treats that feels fancy but comes together in no time!

With only 3 simple ingredients and about 25 minutes from start to finish, you can enjoy warm, flaky pastries that pair beautifully with a rich Italian coffee or your go-to latte.

Chocolate and flaky pastry? This classic combo never fails to satisfy!

Here’s why this recipe might just become one of your new favorites — fast!

These chocolate puff pastries check all the boxes: they’re simple to make, quick to bake, and packed with irresistible flavor. You only need a couple of store-bought puff pastry sheets, some chocolate chips, and a sprinkle of powdered sugar to finish. Before you know it, you’ll have a scrumptious dessert or breakfast treat ready that’ll wow your family.

If you’re a fan of chocolate croissants, get ready to fall in love. The golden, crispy layers give way to a melty, gooey chocolate center. The contrast between flaky pastry and smooth chocolate is pure magic.

For me, these chocolate puff pastries are my little morning pick-me-up alongside a hot cup of coffee — they remind me of classic Italian cornetti filled with chocolate. But honestly, they’re perfect any time: breakfast, dessert, or just a cozy snack between meals. Heads up—you might want to double the batch because they disappear fast!

Keep scrolling for the full printable recipe card with all the ingredients and easy-to-follow steps, so you can make your own batch at home.

Ingredients

• Frozen puff pastry – I usually grab store-bought sheets around 10 by 10 inches (25cm x 25cm). Any brand will do, but I notice puff pastry that’s a bit higher quality bakes up flakier and tastier, which your family will definitely appreciate.
• Chocolate chips – Dark or semi-sweet chocolate chips work wonderfully here. The recipe uses baking chocolate chips, but feel free to swap with chopped chocolate bars or your favorite chocolate.
• Powdered sugar – A dusting of powdered sugar adds the perfect finishing touch. If you want to get fancy, sprinkle with sanding sugar before baking for a little sparkle and extra crunch.

That’s really all it takes! I usually skip the egg wash since puff pastry has enough butter to brown nicely on its own. But if you love the look of glossy, shiny pastries, feel free to lightly brush with egg before popping them in the oven.

Instructions

First things first, preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Don’t forget to thaw the puff pastry following the package instructions — this really helps achieve those perfect puffy layers you want!

• Lay one sheet of thawed puff pastry on a clean cutting board, then cut it into 6 rectangles about 3 by 5 inches (8cm x 12.5cm).
• Scatter half of your chocolate chips evenly over the rectangles.
• Starting at the short edge, gently roll each rectangle up to seal in the chocolate. Repeat with the second puff pastry sheet and the remaining chocolate chips.
• Place your rolled pastries seam-side down on the baking sheet. Doing this keeps them from unrolling during baking.
• Bake for roughly 20 minutes until they turn a gorgeous golden brown and feel crisp to the touch.
• Let them cool fully before dusting generously with powdered sugar, then enjoy!

Tips for success

Here’s my top tip for perfect Chocolate Puff Pastries: make sure your oven is fully preheated and nice and hot before baking. Puff pastry really needs that initial blast of heat to puff up just right. If your oven’s not hot enough, you’ll get dense, soggy layers instead of light, flaky ones — and that’s not what we want!

Also, be sure to follow the thawing instructions on your puff pastry package carefully. Some brands recommend thawing at room temperature but don’t let it get too soft or warm. Keeping your dough cold helps keep those layers sharp and makes rolling much easier too.

If while you’re working the dough it starts to feel too soft or sticky, just pop it back into the fridge or freezer for a few minutes. Handling cold pastry is so much easier and helps keep the layers intact.

FAQ

Why does my puff pastry not puff?

The biggest reason puff pastry doesn’t puff up is almost always the oven temperature. Puff pastry relies on a hot oven to turn the water inside the dough into steam, which makes all those flaky layers rise and separate. If the oven isn’t hot enough, the pastry will come out flat and dense instead.

What is the difference between puff pastry and butter puff pastry?

Great question! Regular puff pastry sometimes uses margarine or vegetable oils, while butter puff pastry is made with real butter. Butter gives richer flavor and flakier texture. Both work well, but if you can find butter puff pastry, it’s worth the extra flavor. Still, don’t stress if all you have is regular puff pastry — the end result will still taste great!

Is filo and puff pastry the same?

Not quite! Puff pastry is made by folding fat into dough many times, creating layers that puff up when baked.
Filo dough is made of very thin sheets brushed with butter or oil between each layer. It crisps up but doesn’t puff like puff pastry. Both are flaky and delicious, but they behave differently in recipes.

How to store these pastries

If you’re planning to eat your Chocolate Puff Pastries the same day, it’s perfectly fine to store them on the counter, loosely covered. But if you want to keep them fresh for the next day, store them in the fridge to help maintain their crispness. Honestly, though, these pastries are at their best fresh and flaky, so try to enjoy them as soon as you can.

Serving Suggestions

Your whole family is going to adore these Chocolate Puff Pastries, and you’ll probably find yourself making them over and over — which is half the fun! Think of them as little hand pies that bring something special to dessert plates or holiday tables. For an extra touch, serve them warm with a scoop of vanilla ice cream or a side of fresh berries. It’s an easy way to make a simple dessert feel extra festive and cozy.