This easy Puff Pastry Salted Caramel Chocolate Crostini is a simple yet indulgent treat perfect for any occasion. With flaky pastry, melted milk chocolate, rich caramel, and a dash of sea salt, it’s a quick and delicious dessert you can make with just a few ingredients. A sweet-salty sensation in every bite!
Ingredients Needed
- 175g (6 1/5 oz) milk chocolate (4 bars, each 44g/1.55 oz)
- 2 tbsp all-purpose flour (plain flour)
- ½ of a 490g (17.3 oz) pack of puff pastry sheets (1 sheet), thawed
- 180ml (¾ cup) caramel sauce (caramel topping)
- 2 tsp kosher salt or sea salt
How To Make Puff Pastry Salted Caramel Chocolate Crostini
- Preheat the oven: Heat to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the chocolate: Break 3 chocolate bars into 12 sections each. Grate 1/3 cup (about 30g) of chocolate from the remaining bar.
- Prepare the pastry: Sprinkle flour on the work surface and unfold the pastry sheet. Cut along the fold lines into 3 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle in half, making 36 squares (about 4cm/1½ inches each). Place on the baking sheet.
- Bake the pastry: Bake for 15 minutes or until golden brown.
- Fill with chocolate: Remove from the oven. Use a sharp knife to cut a slit in the side of each hot pastry. Insert 1 chocolate section into the center of each pastry.
- Garnish: Sprinkle with grated chocolate, drizzle each with 1 tsp caramel sauce, and finish with a dash of salt.
Recipe Tips
- Keep an eye on baking time: Puff pastry can brown quickly. Check the pastries at the 10-minute mark to avoid overbaking.
- Grate the chocolate finely: For even melting and a smoother finish when topping your crostini.
- Fill pastries immediately: Stuff the pastries with chocolate right after baking while they are hot for the best melt.
- Don’t skip the salt: A sprinkle of kosher or sea salt is key to bringing out the sweetness and balancing the flavors.
How To Store Leftovers?
- Refrigerate: Let the leftover crostini cool to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, place the crostini in a single layer on a baking sheet, then freeze until solid. Transfer to an airtight container or freezer bag and freeze for up to 1 month. To serve, thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 crostini (1/36 of the recipe)
- Calories: 100
- Total Fat: 6g
- Saturated Fat: 3g
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 1g
Try More Puff Pastry Desserts:
Puff Pastry Salted Caramel Chocolate Crostini
Description
This easy Puff Pastry Salted Caramel Chocolate Crostini is a simple yet indulgent treat perfect for any occasion. With flaky pastry, melted milk chocolate, rich caramel, and a dash of sea salt, it’s a quick and delicious dessert you can make with just a few ingredients. A sweet-salty sensation in every bite!
Ingredients
Instructions
- Preheat the oven: Heat to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the chocolate: Break 3 chocolate bars into 12 sections each. Grate 1/3 cup (about 30g) of chocolate from the remaining bar.
- Prepare the pastry: Sprinkle flour on the work surface and unfold the pastry sheet. Cut along the fold lines into 3 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle in half, making 36 squares (about 4cm/1½ inches each). Place on the baking sheet.
- Bake the pastry: Bake for 15 minutes or until golden brown.
- Fill with chocolate: Remove from the oven. Use a sharp knife to cut a slit in the side of each hot pastry. Insert 1 chocolate section into the center of each pastry.
- Garnish: Sprinkle with grated chocolate, drizzle each with 1 tsp caramel sauce, and finish with a dash of salt.
Notes
- Keep an eye on baking time: Puff pastry can brown quickly. Check the pastries at the 10-minute mark to avoid overbaking.
- Grate the chocolate finely: For even melting and a smoother finish when topping your crostini.
- Fill pastries immediately: Stuff the pastries with chocolate right after baking while they are hot for the best melt.
- Don’t skip the salt: A sprinkle of kosher or sea salt is key to bringing out the sweetness and balancing the flavors.
Puff Pastry Salted Caramel Chocolate Crostini