A nifty little French recipe for using up scraps of puff pastry, these are heavenly little swirls of buttery, chocolaty deliciousness.
Ingredients
- 12 oz (350 g) puff pastry
- A little icing sugar, for rolling out
- 3 oz (75 g) dark chocolate (55–70% cocoa solids) chopped, or dark chocolate chips or drops
How to Make It
- Preheat the oven to 220°C (425°F), Gas mark 7.
- Roll the pastry out into a 20 x 30 cm (8 x 12 in) rectangle, using icing sugar to dust the worktop and the top of the pastry.
- Sprinkle the chocolate chips evenly over the whole sheet then, with the long end closest to you, roll up tightly into a log. Place in the fridge to chill for 15 minutes. When chilled, cut into twelve even slices. Place on a baking tray lined with baking parchment and bake for 10–12 minutes until puffed up and golden brown around the edges. Transfer to a wire rack to cool.
