Dark Chocolate Puff Pastry Hand Pies have a light, airy and soft interior enhanced by a deep dark chocolate. The whole thing is wrapped in a golden brown Puff Pastry with a delicate crunch.
When I made those Pear Hand Pies, I went to the trouble to make my own crust. With the holidays coming up, I wanted to come up with something that would be perfect for my holiday brunch.
It has to be quick and make my guests feel like I’m glad that they’re here.
This post is sponsored by Pepperidge Farm® Puff Pastry Sheets but my love of their product and the opinions stated here are all my own.
Puff Pastry was my answer. I’ve used Pepperidge Farm® Puff Pastry Sheets for so many dishes in the past including Apple Pecan Pastries. They’re so easy to just roll up into little danishes and a lightened Herbes de Provence Pot Pie. I knew Puff Pastry would be perfect for this project too.
Puff Pastry Sheets are so easy to use. I dusted my counter with a little flour and rolled them out gently from the center just to smooth them out. If you have a tear you can easily repair it with a finger dipped in a little water.
Don’t have time to make them now? Pin it for later!
I brushed these Puff Pastry Hand Pies with an egg wash and then sprinkled them with turbinado sugar leaving them golden with a subtle sweet crunch. The interior was light, soft and airy and enhanced with a deep dark chocolate.
These Puff Pastry Hand Pies looked and tasted exactly like what I want on my brunch table.
Don’t have time to make it now? Pin it for later!
Dark Chocolate Puff Pastry Hand Pies
- 1 box Pepperidge Farm® Puff Pastry 2 sheets
- 1-1/2 cups bittersweet chocolate chips
- 1 egg white
- 1 tsp water
- Sugar Turbinado, demerara or white granulated
- Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.
- Melt chocolate chips in a double boiler. When they are about half melted, remove from heat and stir until melted and smooth.
- Lightly flour a working surface. Unfold a Puff Pastry Sheet and roll from the center with a lightly floured rolling pin. Stamp 6-4″ circles with a cookie or biscuit cutter and place them on the prepared baking sheet.
- Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush.
- Spoon a Tablespoon of chocolate into the center of the Puff Pastry circle. Fold in half meeting the edges together. Crimp edges with a fork. Brush top with additional egg whites. Sprinkle with sugar. Pierce the top about three times gently with a fork or sharp knife.
- Bake for 12-15 minutes or until top is golden brown. Remove to a cooling rack.
- Put remaining chocolate in a re-closable plastic bag. Snip a small corner from the bag and drizzle the tops with additional dark chocolate.
- Serve immediately or store in an air-tight closable container at room temperature.
Oh, by the way, my little neighbor did a taste test and these Dark Chocolate Puff Pastry Hand Pies passed with flying colors! Whew! I can’t wait for a couple more ideas from this kid!