Chocolate-Filled Puff Pastry Rolls

These golden, flaky chocolate-filled pastries bake up crisp on the outside with a perfectly melty center every time.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 6 oz semi-sweet chocolate, chopped or use chocolate batons
• 1 large egg
• 1 tbsp milk
• 2 tbsp chopped hazelnuts or peanuts
• 1 tbsp granulated sugar
• 1 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet and cut it into 6 equal rectangles. Place a small amount of chopped chocolate or 1 chocolate baton near one end of each piece.
3. Roll each rectangle around the chocolate, tucking in the sides slightly to help seal, then place seam-side down on the prepared baking sheet.
4. Whisk the egg with the milk and vanilla extract. Brush the pastries generously with the egg wash.
5. Lightly brush with melted butter, then sprinkle the tops with sugar and chopped hazelnuts or peanuts.
6. Bake for 15 to 18 minutes, or until deeply golden and puffed.
7. Let cool for 5 minutes before serving so the chocolate stays molten but doesn’t spill too quickly when opened.

Tip: For the cleanest flaky layers and a gooey center, keep the puff pastry cold before baking and use a thick piece of chocolate rather than chips.