I've been experimenting a little lately with puff pastry. And I was craving chocolate... Maybe because I was feeling better after being sick. Or maybe because it was my birthday. Or maybe just because you really don't need any excuse at all to eat chocolate!
I used both crumbled brownies and mini semi-sweet chocolate chips in these pillowy treats, and the brownies gave the filling a really nice fudginess. You can play around with it a little, change the ratio of brownies to chocolate for a thicker filling or a more melty filling. Or use white chocolate, dark, milk or bittersweet. I'm kind of wishing I'd made one with a mini Reese's Peanut Butter Cup inside, because I suspect it would have been amazing.
If you want to get really fancy, make a chocolate sauce or a raspberry sauce to serve on the side with some shavings of chocolate or fresh berries. The presentation will make it look like you worked really hard, but no one has to know how easy it was!
Last night, I made eight of these from one sheet of puff pastry. Jamie and I each had two, and when he finished his, he looked at me with a sweetly hopeful, powdered sugar smile and said, "More?" Turns out, eight of these only makes two servings. :) Good thing we started with a healthy dinner!
Double Chocolate Puff Pastry Pillows
- 1 sheet puff pastry, thawed
- 1 cup brownies, crumbled
- 1/2 cup chocolate chips
- 1 egg
- powdered sugar
Preheat the oven to 400 F and spray a baking sheet with non-stick spray. Roll the puff pastry slightly thinner so that it measures 12x12 inches. Cut into 16 equal squares (a dull pizza roller works well for this).
Toss together the brownie crumbs and chocolate chips in a bowl. Scoop the mixture into a tablespoon, press lightly to pack into the spoon, then drop the mixture onto a square of pastry. Repeat with 7 more squares so that you have 8 with filling and 8 without. If you have leftover filling, just freeze it in a zip-lock bag for another batch.
Using a pastry brush, very lightly brush the edges of the dough with water. Take one of the squares without filling, place on top of the filling and press the edges together to seal. Place on the baking sheet and repeat with remaining squares of dough, leaving about 2 inches between each pillow on the baking sheet.
In a small bowl, lightly beat the egg with 1 teaspoon of water to make an egg wash. Brush the egg wash over the tops of each pillow--no need to use all the egg wash, just use enough to glaze the dough so that it browns nicely in the oven.
Bake at 400 for 15 minutes, or until pillows are golden brown and puffy. Transfer to a wire rack to cool slightly and sprinkle with powdered sugar. Serve warm and enjoy. No fork required!