Chocolate Breakfast Pastry Roll (Print Version)
Buttery puff pastry spirals filled with melted dark chocolate, baked until golden and flaky.
# What You'll Need:
→ Pastry Components
01 - 1 sheet (approximately 9 ounces) refrigerated ready-rolled puff pastry
02 - 1 large egg, beaten for egg wash
→ Chocolate Filling
03 - 3.5 ounces premium dark chocolate (60–70% cocoa), finely chopped
04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons granulated white sugar
→ Optional Toppings
06 - 2 tablespoons sliced almonds
07 - 1 tablespoon powdered sugar for dusting
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll puff pastry sheet on a lightly floured work surface.
03 - Brush entire pastry surface with melted butter, then sprinkle granulated sugar evenly across the dough.
04 - Distribute chopped chocolate over pastry, maintaining a 3/4-inch border along one long edge.
05 - Roll pastry tightly from the opposite long edge into a cylinder. Seal edge with water.
06 - Cut roll into 8 equal pieces. Place spiral-side up on prepared baking sheet.
07 - Brush tops with beaten egg. Add sliced almonds if using.
08 - Bake 18–20 minutes until golden brown and puffed.
09 - Cool briefly on wire rack. Dust with powdered sugar before serving.
# Expert Advice:
01 -
- The way dark chocolate melts into buttery layers creates something beyond ordinary pastry
- These rolls come together in under an hour but taste like you spent all morning
02 -
- Warm pastry becomes a sticky mess so work quickly and keep everything chilled until the oven door closes
- Sealing the roll tightly prevents chocolate from escaping and burning onto your baking sheet
03 -
- Freeze the rolled log for 15 minutes before slicing to get cleaner cuts that do not squish
- Use a serrated knife and gentle sawing motion to cut through the chocolate without dragging