Chocolate Breakfast Pastry Roll (Printer-friendly)

Buttery pastry spirals filled with melted dark chocolate, finished with almonds and sugar dusting.

# What You'll Need:

01 - 1 sheet ready-rolled puff pastry (approximately 9 oz), chilled

02 - 1 egg, beaten for egg wash

03 - 3.5 oz good quality dark chocolate (60-70% cocoa), finely chopped

04 - 2 tablespoons unsalted butter, melted

05 - 2 tablespoons granulated sugar

06 - 2 tablespoons sliced almonds

07 - 1 tablespoon powdered sugar for dusting

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Unroll the puff pastry sheet on a lightly floured surface.

03 - Brush the entire pastry surface with melted butter, then sprinkle granulated sugar evenly across.

04 - Distribute chopped chocolate over the pastry, maintaining a 3/4-inch border along one long edge.

05 - Roll the pastry tightly starting from the opposite long edge into a log shape. Seal the edge with water.

06 - Slice the roll into 8 equal pieces. Place on prepared baking sheet with spiral side facing up.

07 - Brush tops with beaten egg. Sprinkle sliced almonds if using.

08 - Bake for 18-20 minutes until golden brown and puffed.

09 - Cool briefly on wire rack. Dust with powdered sugar before serving if desired.

01 -

The buttery puff pastry creates impossibly flaky layers that shatter beautifully when you bite into them
You can prep everything the night before and bake fresh rolls in the morning

02 -

If your pastry starts getting too soft while you're working, pop the whole thing in the fridge for 10 minutes and continue chilled
The rolls are best served warm, but they'll keep at room temperature for a day if stored in an airtight container

03 -

Use a serrated knife to slice the roll and employ a gentle sawing motion to avoid squishing the pastry
Let the rolls cool on the baking sheet for at least 5 minutes before moving them to prevent the delicate layers from breaking apart