Quick chocolate pastries – no puff pastry, so simple and accessible to everyone! You must make them; they are a must-try recipe without puff pastry. Delicious, fragrant, and too good, a perfect recipe for breakfast and snack time for everyone, young and old.
The preparation is quite easy, I made a brioche dough, much more wholesome than the store-bought puff pastry. I cut out rectangles, which I rolled with Kinder bars (to my son’s delight), baked them, and the pastries are ready to enjoy.
The rising times are mandatory, but I assure you it’s worth it. Once baked, their fragrance will fill the whole house, and it will be impossible to resist them; they are a must-try!
Let’s prepare them together! This is my recipe, see you soon, Susy.
Also try:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 342.27 (Kcal)
- Carbohydrates 45.84 (g) of which sugars 7.70 (g)
- Proteins 9.23 (g)
- Fat 13.55 (g) of which saturated 2.72 (g)of which unsaturated 1.77 (g)
- Fibers 1.10 (g)
- Sodium 137.57 (mg)
Indicative values for a portion of 90 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 for Quick Chocolate Pastries – No Puff Pastry
- 2 1/2 cups Manitoba flour
- 7 oz whole milk
- 2 tbsps butter (+1 tbsp for brushing)
- 1/4 cup sugar
- 1 egg (medium size)
- to taste salt
- 2 tsps fresh yeast
- 16 Kinder chocolate bar (or similar brands or dark chocolate)
- 1 egg yolk
- 1 tbsp whole milk
How to Make Quick Chocolate Pastries – No Puff Pastry
In a small bowl, dissolve the yeast in warm milk and sugar, mixing with a fork. In a large bowl, pour the flour and create a well in the center with your hand. Pour in the milk with dissolved yeast and sugar, and mix the ingredients with the fork.
Add the egg and knead by hand. When the dough begins to form, gradually add the butter in pieces, and lastly, add the salt.
Transfer to a lightly floured work surface and knead until smooth and elastic. The dough is ready; place it back in the bowl covered with a cloth and let it rise until it doubles in size.
Roll out the risen dough into a rectangle (about 16×12 inches), divide it in half lengthwise, and line up the chocolate bars along the long side. Then cut into 8 rectangles, spread a little melted butter on each. Roll the part with the chocolate bar, and before rolling it all the way, add a second bar and close. Position the pastries on the baking sheet spaced apart and with the seam side down, and let them rise for an hour.
Brush the pastries with 1 egg yolk beaten with a tablespoon of milk and bake in a preheated oven for 20 minutes at 356°F in a static mode. Take the pastries out, lightly dust with powdered sugar, and then… I can’t resist, I have to taste them immediately!
