Valentine’s Chocolate Puff Pastry

Valentine’s Chocolate Puff Pastry might be just the side dish you are searching for. One serving contains 572 calories, 7g of protein, and 29g of fat. For $2.19 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. A couple people made this recipe, and 73 would say it hit the spot. It is brought to you by Daily Dish Recipes. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up twix bar, vanilla, crescent roll dough, and a few other things to make it today. With a spoonacular score of 30%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate Puff Pastry Squares, Chocolate Mousse with Puff Pastry Hearts, and Mint Chocolate Puff Pastry Tartlets.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F. Spray baking pan or cookie sheet with cooking spray.If you use the canned crescent rolls, open the pkg. and create one solid sheet by using your fingers to pinch all the edges together and smooth out (with rolling pin, if desired).If you use homemade pastry dough, (we make our own crescent rolls, sometimes), roll it out flat.Whichever method you use, cut the dough into 6" squares.Lay them onto your baking sheet or cookie pan.Place 3 chocolate drops or a few chocolate chips or one mini Hershey bar into the center of each dough square.Bring the 4 corners of the dough, and pinch to close. Pinch all the sides as well.Brush the top of each pastry with whipping cream and then sprinkle with sugar (we used pink sugar from Wilton in honor of Valentine's Day)Bake for 14-16 minutes or until golden brown.While they are baking, prepare the syrup.Boil the water and add the sugar. Boil until dissolved. Whisk in the rest of the ingredients.Cook for about 2-3 minutes over medium heat.Spoon onto plates before setting pastries on top. Drizzle over the top of each pastries. Serve everything warm.Remaining chocolate syrup can be kept for about 2 weeks in container in the refrigerator.

 

Step by step:

1. Preheat oven to 375 degrees F. Spray baking pan or cookie sheet with cooking spray.If you use the canned crescent rolls, open the pkg. and create one solid sheet by using your fingers to pinch all the edges together and smooth out (with rolling pin, if desired).If you use homemade pastry dough, (we make our own crescent rolls, sometimes), roll it out flat.Whichever method you use, cut the dough into 6" squares.Lay them onto your baking sheet or cookie pan.

2. Place 3 chocolate drops or a few chocolate chips or one mini Hershey bar into the center of each dough square.Bring the 4 corners of the dough, and pinch to close. Pinch all the sides as well.

3. Brush the top of each pastry with whipping cream and then sprinkle with sugar (we used pink sugar from Wilton in honor of Valentine's Day)

4. Bake for 14-16 minutes or until golden brown.While they are baking, prepare the syrup.Boil the water and add the sugar. Boil until dissolved.

5. Whisk in the rest of the ingredients.Cook for about 2-3 minutes over medium heat.Spoon onto plates before setting pastries on top.

6. Drizzle over the top of each pastries.

7. Serve everything warm.Remaining chocolate syrup can be kept for about 2 weeks in container in the refrigerator.

Nutrition Information:

covered percent of daily need