Need a dessert in a pinch? This is perfect. These are super dreamy and they come together so quickly. Just pick up some puff pastry and by the time you are home it might be thawed enough for use. Or just put it in the fridge in the morning and make these at night.
Make sure to serve these warm. The peanut butter and chocolate are all gooey and delicious.
Chocolate Peanut Butter Puffs
Source: Joy the Baker
Yield: A dozen or so?
1 sheet puff pastry, thawed and rolled out just slightly
1/3 to 1/2 cup creamy peanut butter
1/3 cup chocolate chunks or chips
water for brushing the edges of the pastry
cream or half and half for brushing the tops of the pastry
granulated sugar for sprinkling on top of the pastry
Preheat oven to 400 degrees F.
Thaw frozen puff pastry in the the fridge. When no longer frozen gently roll out puff pastry on a well floured surface, extending the puff pastry about an inch on all sides.
Fold the puff pastry in half like a book to create a crease. Cut along the crease with a pizza slicer to divide the puff pastry in half. Stack the two halves, then slice the pastry into two sheets of 18 even squares. Remove the top squares from the bottom squares and set them aside for later.
Using a small spoon, dollop a small amount (about a heaping 1/2 teaspoon) of peanut butter into the center of 18 of the puff pastry squares. Top each mound of peanut butter with about 5 chocolate chips.
Using a pastry brush (or your finger if you don’t have a brush) dampen the edges of each square with a bit of water. Top each square with another pastry square and use a fork to crimp and seal the edges of the pastry. Make sure the edges are well sealed or all the filling goodness will pop out during baking.
Place filled and sealed pastry squares on a foil lined and lightly greased baking sheet. Brush each square with cream and sprinkle generously with granulated sugar.
Bake the squares for 8 to 12 minutes or until they are perfectly golden. Remove from the oven and allow to cool for 5 minutes before serving warm.