Baking with kids is such a special experience. I love to work with my girls in the kitchen but outside of the bigger holidays, it can be a little harder to squeeze in the time to do it. Especially when it means an extended period of measuring, mixing, and rolling or cutting.
Sometimes you just want to spend time in the kitchen making something but not have it be a huge production, right? These chocolate puffs are exactly perfect for those times.
The ingredients list is 3 items long and you could have them ready to go for when the mood strikes. The recipe is so simple, my three year old was able to manage most of it.
How’s that for easy??
- 1 package of puff pastry from the freezer section. (Thaw on your countertop for 45 minutes or overnight in the fridge.)
- 1 package of quality chocolates, we buy the fancy individually wrapped Ghiradelli squares and break them in half but even a good Hershey bar will do!
- 1 egg, beaten with a splash of water for an egg wash
Preheat the oven to 400 degrees.
A box of puff pastry comes with two pieces of dough. Unfold one of the puff pastry sections and smooth it out into an even square. Use a pizza cutter to cut it into 12 even squares. (Please ignore the quantity in my photos, I cut them into 9 by accident! 12 gives you a better chocolate to pastry ratio!)
Place one section of chocolate towards the side of each pastry square. Fold the dough over to form a pocket and gently pinch the sides together. Place on a cookie sheet lined with parchment or baking liner.
Paint the egg wash over the tops of each pocket with a pastry brush. (This was my girls’ favorite part!)
Bake for 12-14 minutes until golden brown. Best served warm but will keep in an airtight container for a couple days.
Tiffany Dahle is the hostess behind Peanut Blossom where she shares her belief that strong families start with strong and happy mothers. She encourages you to develop everyday possibilities for stretching your creativity while doing what you do to keep that household running!
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