Chocolate Orange Pastry Puffs
This is the perfect recipe to make with children as they love playing with pastry and getting messy with the chocolate! Feel free to use different spreads as this works equally well with other flavours.
1 box of puff pastry
1 jar of chocolate orange spread (or your own choice of chocolate spread)
100g packet of chocolate chips
Caster sugar (optional)
1) Remove the pastry from the packet and unroll.
2) Using a rolling-pin (if you have one), if not a tin of baked beans will do the job too, roll out the pastry so that you have a slightly thinner, longer rectangle.
3) Trim the short ends of any uneven bits
4) Spread the chocolate spread over the pastry, leaving an ‘unchocolated’ border all the way around!
5) Sprinkle your chocolate chips all over the chocolate spread.
6) Roll the pastry into a long sausage. Do this, by rolling the long side of the rectangle that is furthest away from you, towards you. Now, if like me, you have nails…try and avoid using your nails to roll and sort of use your knuckles. Otherwise you end up with nail marks in the pastry!!
7) Cut your pastry sausage into 2 similar size pieces, wrap in cling film and pop into the fridge for about 30 minutes.
8) Just before you remove the pastry from the fridge, preheat your oven to 190 degrees, lightly beat an egg in a bowl and line a baking tray with baking parchment.
9) Remove one of your pastry sausages from the fridge and using a sharp knife, cut into slices. ***NB*** This recipe makes approximately 30 puffs, so you will get approximately 15 from each ‘sausage’! ***
10) Brush your puffs with the beaten egg, either using a pastry brush (if you have one), if not, dip a bit of kitchen towel in the egg and gently rub over the pastry.
11) Pop your tray into the oven for 8-10 minutes until they are light golden brown.
12) Once they are light golden brown, quickly flip them over, so the other side has a chance to brown. Return them to the oven for 7-10 minutes until that side is a slightly darker brown.
13) Remove them from the oven and carefully transfer them on to a wire rack or cake plate to cool.
14) If you wish, sprinkle caster sugar on them whilst they are still warm. Personally, I think they are sweet enough, but some of my chief tasters disagree, so I leave it up to you…!!!
These are best eaten on the day they are made.