Peanut Butter Pain au Chocolat
Transport yourself to a Parisian café with these quick and easy-to-put-together pastries. Can’t get enough of the chocolatey goodness? The recipe doubles easily!
- Thaw time: 2 hours
- Prep time: 15 minutes
- Baking time: 15 minutes
- Makes: 6 pastries
Ingredients
| ⅓ cup (75 mL) chocolate chips |
| ⅓ cup (75 mL) peanut butter, smooth or crunchy |
| ¼ tsp (1 mL) cinnamon |
| 1 egg |
| 1 tbsp (15 mL) water |
| 1 roll frozen pre-rolled butter puff pastry, thawed (½ of 450 g box |
| Icing sugar for dusting |
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, stir chocolate chips with peanut butter and cinnamon. Whisk egg with water until combined.
Unroll pastry, leaving on parchment sheet it comes on. Cut pastry in half, lengthwise. Then cut each half crosswise into 3 rectangles. Separate rectangles on baking sheet.
In centre of short side of each rectangle, leaving a ½-in (1-cm) border, dollop ⅙ of the peanut butter mixture. Working one pastry rectangle at a time, take that end of the rectangle and fold over the filling just to the centre. Flatten slightly. Then fold the other end over (as you would fold a letter for an envelope). Gently press edges to seal top and sides and enclose filling. Should pastry become soft and stretchy, place baking tray in freezer for a few minutes. Continue until all pastries are enclosed. Brush tops with egg mixture. Freeze pastries on tray for 15 minutes before baking.
Bake 14 to 18 minutes until a deep golden and pastry is puffed. Remove to a rack to cool. Dust with icing sugar. Best eaten the same day, but can be stored in an airtight container for up to 1 day.
Nutrition
Per pastry: 300 calories, 19 g fat (8 g saturated fat, 0.3 g trans fat), 40 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 2 g fibre, 9 g sugars, 7 g protein
