Mini Pain au Chocolate

This recipe for Mini Pain au Chocolate is so simple and delicious!  French pastry can be intimidating, but luckily, there’s puff pastry.  Puff pastry is easy to use and no less delicious than if you had slaved at making it yourself.  I used to watch my mom make pie crusts and pastries when I was little, but pastry is a finicky beast and no one has time for that anymore.

These delicious treats are perfect with your morning coffee, and would be wonderful to share on Christmas morning!

Mini au Pain Chocolate

Mini Pain au Chocolate

12 servings


1 packaged frozen puff pastry, thawed

1 egg, beaten with 1 Tbsp water

¾ cup (4.5 oz) Ghiradelli bittersweet chocolate morsel

2 Tbsp seedless raspberry jam or orange marmalade

1 Tbsp sugar


Heat oven to 400.  Unfold pastry sheets on a cutting board and cut each into 6 equal pieces.  Roll one piece out lengthwise to 7 inches.

Brush edges with egg wash.

Place a scant tbsp. of chocolate in center of pastry.  Top with ½ tsp raspberry jam or orange marmalade.

Starting on a shore side, fold one end over chocolate, then fold over other end to resemble an envelope.

Place on a baking sheet.

Repeat with all pastry pieces, chocolate, and jam or marmalade.

Brush pastries with egg wash; top with sugar

Bake at 400 degrees for 18 minutes or until puffed and golden brown.

Cool slightly before serving.





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