Here is an easy Chocolate Puff Pastry recipe that takes only 30 minutes to make from start to finish. This is like all the TikTok recipes but with a nice twist! There are only five ingredients that combine effortlessly to create a delicious gourmet-tasting dessert.
I found a popular puff pastry recipe for Pepperidge Farm’s dough and a chocolate bar. I loved the idea but felt that the ingredients were a little too simplistic in my opinion. So I decided to add the delicious Biscoff Cookie Butter to mine. And, I’m happy to report that the results are a decadent and creamy puff pastry that is so addicting and delicious!
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Every now and then, I’ll hang out over on Tiktok to see what’s trending. And a while ago, I saw this easy braided puff pastry dessert that included a chocolate bar. Of course, I was intrigued and had to make this easy dessert.
But I knew that adding only a chocolate bar would be boring. So, I wracked my brain to come up with another ingredient to add.
Biscoff Biscoff’s Butter popped up, and I knew I had to try making it. The cookie butter adds flavor and texture to this already delicious recipe. I have to say that the results are a more complex flavor.
Ingredients You’ll Need For This Chocolate Puff Pastry
Don’t wDon’tthis list is short and sweet!
- Pepperidge Farms Puff Pastry
- Chocolate Bar
- BiscoffBiscoff’s Butter
- Egg
- Sugar
This is my favorite chocolate bar to use for this recipe. The add salt and caramel is so delicious! I made one without the caramel and it was a bit drier. Here is the link to purchase them if you don’t have a Trader Joe’s store in your area.
How to Make This Easy Puff Pastry Dessert!
Don’t be intimidated by the braids, it is super simple to create. In fact, my good friend Kelly made this dessert, and she was shocked at how easy it was to make!
Step 1 – Thaw Pastry
Unwrap the frozen dough on a piece of parchment paper. Allow the dough to thaw for 30-40 minutes.
Step 2 – Cut Pastry
You’ll want to create 1-inch tabs on the bottom and top of the pastry. To make these tabs cut on the two folds at the bottom and top of the dough. These cuts will be about an inch long.
Next, trim off a triangle shape from these cuts on both the top and bottom corners.
Step 3 – Cut Side Braids
Cut the sides with about one-inch wide strips. The angled cuts should start from the middle panel and go to the outside edge. Make sure they are all going in the same direction.
I try and make the same amount of braids on each side, but sometimes I lose count and make it unbalanced. But, don’t worry if this happens since puff pastry is so forgiving! I found that this dough makes mistakes always look ok!
Step 4 – Place Filling in the Middle
Spread a thick layer of Biscoff Cookie Butter in the middle panel leaving the tabs empty. Then place the chocolate bar on top of the cookie butter.
Step 5 – Fold Over Tabs
Fold over the bottom and top dough tabs of your pastry onto the chocolate bar. I found the dough sometimes doesn’t like to stick to the chocolate. So you can place a tiny dab of cookie butter on the chocolate. If you don’t want to use the cookie butter as glue, you can also press the dough into the chocolate.
Step 6 – Braid the Dough
Start braiding at the bottom by crossing a dough strip over the middle. Then cross the other side strip so that it overlaps the first one. Next, alternate with the other side’s side’s cross it over the middle. Continue up the pastry until you reach the top.
I added a little water to the bottom side of the last braid and pinched it to the pastry. The water acts as a glue dough.
Helpful Baking Tips!
How to Thaw Puff Pastry
So puff pastry is located in the freezer section of your grocery store. It comes in a long cardboard box and two in a package. You’ll want to take it out of the paper package and set it on a baking tray on your kitchen countertop. It takes about 30-40 minutes to thaw. If you plan to use it a couple of hours later, thaw it in the refrigerator.
Unfortunately, the thawing process can’t be hurried unless you microwave it. But, if you try and open the dough while it’s still cold, it will crack. Yeah, I know, since I do have an impatient side of me and I’ve experienced it cracking on one occasion.
So, plan your dessert baking with plenty of time to thaw.
What’s What’sfference Between Puff Pastry and Filo Dough
Puff pastry is delicate layers of dough that also have layers of butter. It usually comes frozen in sheets that are the thickness of pie dough. The butter and dough, when baked, puff up to a light flakey crust.
Phyllo dough of filo is a Greek term for leaf. It has superfine thin layers with almost no fat. Usually, bakers brush melted butter in between phyllo dough sheets. Thus, unlike puff pastry, it doesn’t have the rich light buttery taste of puff pastry.
Can I Store The Baked Pastry on My Counter Top?
Yes, store it in an air-tight container or a Ziploc bag for the first day. Then later, I would recommend you keep it in the refrigerator.
Can I Make This Dessert Ahead of Time?
Yes, but if you want it at its best, you’ll want to serve it a couple of minutes after it’s baked. But, if you can’t serve it right away, this dessert is still pretty tasty at room temperature.
How to Braid Puff Pastry
Think of your dough as a rectangle divided into three vertical panels. The middle panel will hold the chocolate and cookie butter filling, and the other two side panels are the braids that will cover the filling.
Chocolate Puff Pastry
Ingredients
- 1 sheet puff pastry
- 1 chocolate bar I love the 3 ounce chocolate bar filled with caramel from Trader Joes
- ½ cup Biscoff Cookie Butter can use less or more of cookie butter
Instructions
- Preheat oven at 400°
- Unwrap the frozen dough on a baking sheet lined with parchement paper. Allow the dough to thaw for 30-40 minutes.
- You'll want to create 1-inch tabs on the bottom and top of the pastry. To make these tabs cut on the two folds at the bottom and top of the dough. These cuts will be about an inch long.
- Next, trim off a triangle shape from these cuts on both the top and bottom corners.
- Cut the sides with about one-inch wide strips. The angled cuts should start from the middle panel and go to the outside edge. Make sure they are all going in the same direction.
- I try and make the same amount of braids on each side, but sometimes I lose count and make it unbalanced. But, don't worry if this happens since puff pastry is so forgiving! I found that this dough makes mistakes always look ok!
- Spread a thick layer of Biscoff Cookie Butter in the middle panel leaving the tabs empty. Then place the chocolate bar on top of the cookie butter.
- Fold over the bottom and top dough tabs of your pastry onto the chocolate bar. I found the dough sometimes doesn't like to stick to the chocolate. So you can place a tiny dab of cookie butter on the chocolate. If you don't want to use the cookie butter as glue, you can also press the dough into the chocolate.
- Start braiding at the bottom by crossing a dough strip over the middle. Then cross the other side strip so that it overlaps the first one. Next, alternate with the other side’s side's cross it over the middle. Continue up the pastry until you reach the top.
- I added a little water to the bottom side of the last braid and pinched it to the pastry. The water acts as a glue dough.
- Bake in oven for 10 – 15 minutes until golden.
Nutrition
Thanks so much for your visit to this chocolate puff pastry post! I love creating more recipes for you, and I hope you’ll come back to see what I’ve made.
Until my following recipe and post, have a wonderful weekend!
Happy Baking!
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Debbie
Oh Janine, I just loved your chocolate puff pastry recipe. How yummy!! My husband is a chocoholic and I am going to make this recipe for him, hopefully today. Thank you so much!!
Janine Waite
Hi Debbie,
I’m so glad you’re going to try making this easy recipe! I must say that the Trader Joe’s chocolate bar with caramel and sea salt was the best! If you can’t find the exact chocolate, get one with caramel. The added gooeyness is best!
Sharon
Happy Saturday, Janine! I, too, am one who loves anything to do with home.
My husband is going to love this recipe. He is French and loves the Chocolat du pain pastries we enjoy at our French bakery. I’m thrilled to now have this recipe so I can make it with homemade love anytime I want. I just need to know how long I bake it for and what the oven temperature should be.
Thank you, Janine … I hope you have an inspirational day.
Warmly, Sharon
Janine Waite
Hi Sharon,
You’re so kind to leave a comment! I’m so happy you want to try the recipe.
I thought for sure that I included the recipe card in the post, but I guess I spaced writing it! I just added it as well as the time and bake temperature. I hope you like this simple yet yummy dessert.
Take care and thanks again for writing me!