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

Chocolate Puff Pastry Pockets

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

They need 10 minutes for preparation and 15 for cooking, so you can make them whenever you crave something sweet or if you have unexpected friends visiting, and you’ll surely impress.
Chocolate puff pastry pockets can be served both at breakfast and as a snack or during tea time.
Additionally, if you’re on a diet, you can use whole wheat puff pastry for this recipe and my sugar-free chocolate and hazelnut spread.

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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 5 Pieces
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 shortcrust)
4 tablespoons Nutella® (or homemade sugar-free spread)
1 oz milk
1 egg yolk
to taste 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

take the puff pastry out of the fridge 10 minutes before.
Preheat the oven with fan at 356°F.
Gently spread out the sheet on the work surface to avoid tearing.
Make 5 vertical cuts keeping an even distance between them as shown in the photo.
In each rectangle, make slits on the outer part of the pastry with the tip of a knife, but stop at a certain point to keep the center intact.
Using 2 teaspoons, add the amount of Nutella without getting too close to the edge to prevent it from leaking during baking.
Once all rectangles are filled, take the strips of puff pastry with your fingertips, alternating one from one side and then one from the other and…
cover the central part where the Nutella is.
Now seal what are now squares with your fingertips, applying light pressure.
Now brush each pocket with egg yolk mixed with milk.
Trim the original parchment paper for your convenience and transfer all the pockets to a baking tray.
Bake the pockets in the preheated oven at 356°F for 15 minutes or until golden brown.
After baking, if you like, dust the chocolate puff pastry cookies with powdered sugar or powdered erythritol.
Here are the Chocolate Puff Pastry Pockets ready. Smell that aroma…..