Happy Sunday! Days like today are perfect for pastry. Easy pastry for people with little to no time! I’m already having tons of fun, and it’s only eight o’clock!
Ah, cinnamon and chocolate. It’s one of the best and definitely most underrated combinations out there. Have you ever had cinnamon sugar donuts dipped in Mexican hot chocolate? No? Then you’re missing out, buddy!
Years ago, I went to a super-trendy DC restaurant that is now pretty hard to get reservations for. It’s called Komi, and it’s genius. But I digress. They had a dessert that was fairly simple, but the best food in life is that way. They had cinnamon donuts and the richest, best chocolate sauce to dip them in. I’ve never forgotten, and that experience is the root of my love for cinnamon with chocolate.
This recipe is super easy, and that’s why I love it. You pretty much take a puff pastry sheet, thaw it, roll it out, spread a fabulous filling over its surface, and roll up two ends. Then you bake it, and that’s it! If you’ve seen my post for chocolate crumb babka, then this filling should look familiar to you. It’s ridiculously addictive.
Working with puff pastry dough is much easier than it looks. If you’re nervous, though, just remember to work on a floured surface. Otherwise, the dough will stick to everything from your work surface to your hair. I’ve been there, and it ain’t pretty! But I’ve also been covered in flour a lot, too. At least it’s a mess that yields delicious results!
Once your pastry is prepared, it puffs up in the oven (thus the whole “puff” part of puff pastry) and makes delicious, light layers of dough. With the chocolate cinnamon filling, it’s both a texture and a taste explosion. Just a little party in your mouth, right on time for Cinco de Mayo!
By the way, I should note that I’m enjoying my pastry strips off site. I packed them for a little Sunday day trip minus kids as a snack, and I plan to polish them off with a frozen margarita while my husband gazes adoringly at me. Or at his phone. Really, it doesn’t matter. It’ll be a moment for the books, overlooking the water with some pastry!
Have your own moment of joy today with this super quick and easy recipe!
- 1 puff pastry sheet, thawed
- 12 oz. mini chocolate chips
- 1/4 cup butter
- 2 and 1/2 teaspoons cinnamon
- 1/2 cup raw sugar
Preheat the oven to 350. Line a cookie sheet with parchment paper.
On a floured work surface, roll out the pastry sheet to make a larger rectangle.
In a microwave-safe bowl, melt the butter. Add the chocolate chips, cinnamon, and sugar. Mix thoroughly.
Spread the chocolate mixture evenly over the puff pastry sheet, covering as much area as possible. Working lengthwise, roll one half of the dough twice toward the center. Then, roll the other half in the same way so the two ends meet.
Bake for 25-30 minutes until the pastry is golden and puffed up. The dough may unroll a bit during baking, but that’s not a problem. Just cut into strips and enjoy! It’s delicious warm (especially with a cup of tea), but also works well at room temperature. Do not chill. Store in an airtight container for up to 3 days.