Name: Chocolate Puff Pastry Pockets
Prep time: 10 min
Yield: 5 Pieces
Cuisine: Italian
Ingredients: 1 sheet puff pastry (or whole wheat or brisée); 4 tablespoons Nutella® (or homemade sugar-free spread); 2 tablespoons milk; 1 egg yolk; as needed powdered sugar (or powdered erythritol)

Chocolate Puff Pastry Pockets

Delicious, indulgent, and easy to make, also available in a diet version.

They require 10 minutes for preparation and 15 for baking, so you can make them anytime you crave something sweet or if you receive an unexpected visit from friends, and you’ll surely impress them.
Chocolate puff pastry pockets can be served for both breakfast and tea time.
Additionally, if you’re on a diet you can use whole wheat puff pastry and my sugar-free chocolate and hazelnut spread.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 5Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

458.86 Kcal

calories per serving

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Energy 458.86 (Kcal)
Carbohydrates 41.98 (g) of which sugars 17.07 (g)
Proteins 6.15 (g)
Fat 29.55 (g) of which saturated 11.92 (g)of which unsaturated 16.27 (g)
Fibers 2.37 (g)
Sodium 140.52 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 sheet puff pastry (or whole wheat or brisée)
4 tablespoons Nutella® (or homemade sugar-free spread)
2 tablespoons milk
1 egg yolk
as needed powdered sugar (or powdered erythritol)

Chocolate Puff Pastry Pockets

Tools

What we need to prepare

1 Baking tray
1 Knife
1 Brush

Steps

To prepare

you need to take the puff pastry out of the fridge 10 minutes before.
Preheat the fan oven to 350°F.
Unroll the sheet on the work surface very gently to avoid tearing it.
Make 5 vertical cuts keeping them evenly spaced as in the picture.
In each rectangle, now cut the puff pastry with the tip of a knife on the outer part creating slits that should stop at a certain point to leave the central part intact.
With the help of 2 teaspoons, drop the amount of Nutella without going too close to the edge to prevent it from leaking out during baking.
Once all the rectangles are filled, use your fingertips to take the strips of puff pastry, alternately from one side and then the other and…
cover the central part where the Nutella is.
Now we need to seal the squares with the fingertip by applying light pressure.
Now brush each pastry pocket with the beaten egg yolk and milk.
Cut the original parchment paper for your convenience, and transfer all the pockets to a baking tray.
Bake the pockets in the preheated oven at 350°F for 15 minutes or until golden brown.
At the end of cooking, if you like, you can sprinkle the chocolate puff pastry cookies with powdered sugar or powdered erythritol.
Here you have Chocolate Puff Pastry Pockets. Smell the aroma…..