Sunday, August 7, 2011

Chocolate Toffee Puff Pastry Swirls with Chocolate Caramel Sauce

The puff pastry in my freezer was calling out to me last night, begging to be turned into a decadent, chocolatey treat.  I don't usually post two dessert recipes right in a row, and I know that just last night I posted the Skillet Cookie recipe that we made last week, but this one really can't wait to be shared!

Last month, I made some chocolate and brownie filled puff pastry pillows, and they were completely amazing.  But these pastry swirls are like chocolate and toffee and puff pastry gone wild in a sinfully rich, decadent, melt-in-your-mouth, chocolatey, caramely, buttery pastry goodness that you will want to make again and again.  Trust me.  You will.

I won't say any more.  The pictures can say it for me.  :)

Chocolate Toffee Puff Pastry Swirls with Chocolate Caramel Sauce
  • 1 sheet puff pastry, thawed
  • flour, for rolling the pastry
  • 1/3 cup chocolate chunks or chocolate chips
  • 1/3 cup Heath Bar toffee bits
  • 1 egg
  • 1/2 cup mini chocolate chips
  • 1/4 cup caramel topping
  • 1/4 teaspoon vanilla
Preheat the oven to 400 F.  Unfold the puff pastry on a lightly floured surface and roll out slightly so that it measures 12x12 inches.  Sprinkle evenly with 1/3 cup chocolate chunks and the Heath Bar bits, all the way to the edge of three sides, but stopping one inch from the edge closest to you.  Brush that edge lightly with water.  Roll the pastry toward you, and press the watered edge lightly against the dough to seal it.

Dip a sharp knife in flour, and slice the pastry roll into 12 1-inch slices, dipping the knife in flour between each slice.  Place the pastry swirls on a greased baking sheet.  If you loose any bits of chocolate or toffee while transferring the pastry to the baking sheet, just sprinkle it on top of the swirls.  Lightly beat the egg with 1 teaspoon of water in a small bowl, then lightly brush the tops and sides of each pastry swirl with the egg wash.  Bake for 15 minutes, or until puffed and golden brown.

While the pastry is baking, warm the caramel in the microwave.  Pour the mini chocolate chips (I used mini since they melt quicker being smaller) into a bowl, then pour the hot caramel over the chocolate chips.  Stir until chocolate is completely melted.  Add the vanilla and 1 1/2 tablespoons warm water and stir until smooth.

Sprinkle the hot pastry swirls with powdered sugar, and serve immediately with the chocolate caramel sauce on the side for dipping.