This easy puff pastry recipe is made with only two ingredients! They are filled with your favorite chocolate candies then baked to flaky layered goodness!
2-3ounceschocolate (melted) milk, dark or white chocolate good quality
Instructions
First start by freezing the filled chocolates or hazelnut cream balls or chocolate cream balls for approximately 60 minutes.
Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper.
Roll out the puff pastry and gently flatten with a rolling pin a couple of time. Cut out six rectangles, in the middle of each rectangle place a frozen chocolate or ball.
Wrap one side of the pastry over the candy (lengthwise) seal with wet fingers, bring the other side over and seal. Gently press down on the sides of the chocolate, then pinch together to form the shape of a wrapped candy.
Place on the prepared baking sheet. Bake for approximately 10-12 minutes or until golden. Let cool then dust with powdered sugar, or drizzle with melted chocolate if desired. Enjoy!
Notes
When you purchase store-bought puff pastry it is frozen. Thaw on the countertop for about 45 minutes before using. You want your puff pastry thawed but still cold.You can prepare a day in advance and bake when needed, just keep them refrigerated.While these puff pastry shaped candies are best when fresh, they can be stored for up to 3 days in an airtight container.