One sheet of Maisonté whole-wheat puff pastry:
1 1/3 cup flour
1/8 tsp salt
12 tbsp butter
6 tbsp ice water
For Assembly:
4 oz dark chocolat70% cocoa Egg washone beaten egg yolk
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Combine. Place flour, salt, butter, in a food processor process for a few seconds.
Add slowly 6 tbsp water until combined, but still crumbles.
Shouldn’t be over process.
SECOND:
Roll it. Put a dough onto flat, floured surface.
Roll it to a rectangle, 1/4 inch thin.
THIRD:
Fold it. Fold the bottom edge up to 2/3.
Then fold the top like an envelope.
FOURTH:
Rest it. Wrap the dough in plastic wrap.
Rest it in a refrigerator for 2 hours or more.
Ready to use after 2 hours.
FIFTH:
Cut it. Preheat oven to 400°F.
Take out the puff pastry from a refrigerator.
Fold it open.
Cut the dough in half vertically, then horizontally.
So you have 12 pieces.
SIXTH:
Fill them. Break the chocolate to 12 pieces.
Place chocolate pieces in the middle.
Fold dough over it.
Seal the side by just pressing them together.
Place them seam side up on a parchment paper lined baking sheet.
BAKE THEM:
Bake them. Brush egg wash on top.
Bake them for 20-25 minutes or until golden.
SERVE THEM.
Serve them warm with your favorite tea or coffee any time of your day.
