Allergy-friendly chocolate pastry puffs
For the longest time, I assumed all puff pastry was made with dairy. The moment I found out the Pepperidge Farm brand was safe for my daughter, I bought some and kept it in my freezer. (They do have wheat and soy, however.) I didn’t know what to make with it until I saw a version of this recipe in my feed from America’s Test Kitchen Kids. I love recipes geared toward kids because they’re often void of unnecessary steps and ingredients.
It’s the holiday season, and considering just how much there is to do, I love maintaining a little simplicity in my life. This is a beautifully simple recipe that doesn’t require any mixing bowls or stand mixers, blenders or food processors.
This recipe is originally made with egg wash and spreading egg around the perimeters of the puffs to bind them into pockets, but water did the job just fine, and we omitted the wash.
After trying this recipe and getting used to the size of the pockets, I think it would be super fun to play with the ingredients: using chocolate sunbutter cups, chocolate chips, mini-marshmallows and graham cracker crumble, jam, etc.
Allergy-friendly chocolate pastry puffs
Makes 6 puffs
Ingredients:
Flour, for sprinkling on counter
1 9-1/2 x 9-1/2-inch sheet frozen puff pastry, thawed
3 ounces safe chocolate, broken into 6-inch squares
Water in a small bowl
1-2 tsp confectioners’/powdered sugar
Directions:
Place wire rack in center of oven. Preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper.
Lightly sprinkle clean counter with flour. Unfold puff pastry onto counter. Using rolling pin, gently roll puff pastry into 10-1/2-inch square.
Using a sharp knife or bench scraper, cut, fill and shape pastries as we do in this video. I cut 8 rectangles in the video and the chocolate ended up spilling out during baking. I would recommend sticking to 6 rectangles.
Transfer shaped pastries to parchment-lined baking sheet, leaving space between pastries.
Place baking sheet in oven and bake until pastries are puffed and deep golden brown, about 20 minutes.
Remove baking sheet from oven and let cool for 10 minutes.
Set fine-mesh strainer over small bowl. Add confectioner’s sugar to strainer. Hold strainer over pastries and tap side of strainer to evenly distribute sugar over pastries. Serve warm.
Allergens: wheat, soy
