Chocolate Hazelnut Caramel Puff Pastries (Easy Puff Pastry Pockets)
Easy puff pastry pockets filled with chocolate hazelnut and caramel fudge. Flaky, golden, and ready fast—perfect warm with coffee or tea.
Ingredients
Chocolate caramel filling
- 8 oz. milk chocolate with hazelnut
- 3½ oz. butter
- 2 oz. caramel fudge cut into cubes
Puff pastries
- 1 pound puff pastry divided in (10 sheets 4 x 4 inch / 10 x 10 cm)
- 1 egg size M
- 1 tablespoon water
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate caramel filling
- Break the chocolate into a bowl.8 oz. milk chocolate with hazelnut
- Melt the butter and pour it over the chocolate.3½ oz. butter
- Stir well until the chocolate has melted.
- Add the caramel fudge cubes and mix them in.2 oz. caramel fudge
- Let the filling cool down for 1 hour.
Puff pastries
- Preheat the oven to
390 °F or 
350 °F - Line a baking tray with parchment paper.
- Place a sheet of puff pastry in front of you.1 pound puff pastry
- Spoon 2 tablespoons of chocolate filling onto one half.
- Fold the pastry closed and press the sides firmly.
- Place on the baking sheet and repeat with the rest.
- Beat the egg with 1 tablespoon of water and brush the tops.1 egg, 1 tablespoon water
- Bake for 20 minutes.
- Serve while still warm.
NOTES
1. Cooling the filling: DO NOT skip the one hour cooling time. Warm filling is runny and hard to shape; cooled filling is thick and spoonable.
2. Less sweet option: Leave out the caramel fudge for a less sweet pastry. Using dark chocolate instead of milk chocolate also helps.
3. Chocolate swaps: Use white chocolate or your favorite chocolate bar—this recipe is very forgiving.
4. Dough swaps: Croissant dough works too. You can spread the filling, roll, and shape it like croissants.
5. Storage: Best eaten right away for maximum crispness. If you do have leftovers, reheat them briefly in a hot oven so they crisp up again.
Nutrition
Calories: 466kcal | Carbohydrates: 39g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 189mg | Fiber: 2g | Sugar: 16g | Vitamin A: 281IU | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
