Chocolate Breakfast Pastry Roll

The kitchen still smelled like chocolate when my roommate wandered in, rubbing sleep from her eyes. I had been awake since dawn, obsessively rolling pastry logs and testing chocolate ratios. She grabbed one of these rolls straight from the cooling rack, burned her fingers slightly, and didn't even care. That's when I knew this recipe was worth keeping.

Last Christmas morning, my sister asked if I could make something special but easy. I threw these together in twenty minutes while she brewed coffee. By the time everyone stumbled downstairs, the whole house smelled like a French bakery. Now they're officially requested for every family gathering.

Ingredients

• Puff pastry sheet: Keep it completely chilled until you're ready to work with it, otherwise the butter layers will melt and you'll lose all those gorgeous flaky layers
• Dark chocolate: I've learned that 60-70% cocoa strikes the perfect balance between rich and sweet, and chopping it yourself creates better melting pockets than chocolate chips
• Melted butter: Brushing this on the pastry before adding sugar and chocolate helps everything adhere and adds an extra layer of buttery richness
• Egg wash: This is what gives your rolls that beautiful golden, shiny bakery-style finish that makes them look completely professional

Instructions

Preheat your workspace:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper, making sure your puff pastry is still cold from the refrigerator

Prepare the canvas:

Unroll the pastry on a lightly floured surface and brush the entire surface with melted butter, then sprinkle sugar evenly across the dough like you're seasoning it

Add the chocolate:

Scatter your chopped chocolate over the pastry, but remember to leave a 2 cm border along one long edge so the filling doesn't escape during rolling

Roll and seal:

Starting from the edge opposite your chocolate border, roll the pastry into a tight log and seal the edge with a dab of water, pressing gently to secure

Shape the rolls:

Slice your log into 8 equal pieces using a sharp knife and arrange them spiral-side up on your prepared baking sheet, giving them room to puff and expand

Add the finishing touches:

Brush each roll with beaten egg and sprinkle with sliced almonds if you're using them, then bake for 18-20 minutes until they're deeply golden and puffed

Save

My daughter helped me make these last weekend, and she insisted on adding extra chocolate chips to every single roll. They came out gloriously messy and ridiculously good. Sometimes breaking the rules leads to the best discoveries in the kitchen.

Getting Creative with Fillings

While dark chocolate is my go-to, I've made these with milk chocolate when my niece visits, and once I even spread a thin layer of hazelnut chocolate underneath the chopped chocolate. The possibilities are endless, and each variation feels like discovering a new recipe.

Make-Ahead Magic

You can assemble the entire roll, wrap it tightly in plastic, and refrigerate overnight. In the morning, just slice and bake. This trick has saved me more than once when I've wanted to serve something freshly baked but didn't want to wake up at dawn.

Serving Suggestions

These rolls are incredible on their own, but they become something else entirely when served alongside a strong cup of coffee or a pot of Earl Grey tea. The warmth of the drink complements the chocolate perfectly, and the whole experience feels like a European café moment in your own kitchen.

• Dust them with powdered sugar just before serving for that extra touch of elegance
• If you're serving these for a brunch, consider making a double batch because they disappear remarkably fast
• Leftovers can be gently reheated in a 160°C oven for about 5 minutes to restore that freshly-baked flakiness

Save

There's something deeply satisfying about pulling a tray of these from the oven, watching the steam rise from the spiraled centers, and knowing you created something bakery-worthy in your own kitchen. That first warm, flaky bite makes everything worth it.

Common Questions

→ Can I prepare these chocolate pastries ahead of time?

Yes, assemble the rolls the night before and refrigerate uncovered. Let them sit at room temperature for 15 minutes before baking. You can also freeze unbaked rolls for up to 2 weeks—bake from frozen, adding 3-4 minutes to the cooking time.

→ What type of chocolate works best for the filling?

Dark chocolate with 60–70% cocoa creates the perfect balance—sweet enough but not overpowering. Milk chocolate works if you prefer something sweeter. Avoid chocolate chips as they contain stabilizers that prevent proper melting.

→ Why do I need to leave a border when spreading the filling?

The 2 cm border along one edge ensures the pastry layers can seal properly when rolled. Without this space, the chocolate would leak out during baking, creating a mess and preventing those beautiful spiral shapes.

→ Can I make these without nuts?

Absolutely. Simply omit the sliced almonds from the topping. The pastries still turn out wonderfully crispy and chocolatey. You might try a sprinkle of sea salt instead for a sophisticated flavor contrast.

→ How do I know when the pastries are done baking?

Look for deep golden brown color on all sides and visible puffing of the pastry layers. The bottoms should feel firm when tapped, and you should see melted chocolate bubbling slightly around the edges. Let them cool for 5 minutes—they'll continue setting as they rest.

→ What's the best way to reheat leftover rolls?

Pop them in a 180°C (350°F) oven for 5-7 minutes until warmed through and crisp. Microwaving makes them soggy, so avoid that method. They're best enjoyed fresh but will keep in an airtight container for 2 days.