This easy gluten-free chocolate puff pastry is flaky, buttery, and filled with rich, melty chocolate—perfect for a quick sweet treat or indulgent breakfast. Made with gluten-free puff pastry and a simple chocolate filling, it’s effortless to prepare. Drizzle with melted chocolate for extra decadence, or swap in your favorite chocolate chips for a personalized touch!
Ingredients Needed
- 1 sheet (28 cm x 28 cm / 11 x 11 inches) gluten-free puff pastry (homemade or store-bought, thawed if frozen)
- 50g / ¼ cup packed light brown sugar
- 85g / ½ cup allergy-friendly semi-sweet chocolate chips
- 1–2 tbsp gluten-free flour (for dusting)
- 1 tbsp pure maple syrup
- 1 tbsp water
- 2 tbsp chocolate chips (for drizzling, optional)
How To Make Gluten Free Chocolate Puff Pastry
- Preheat the oven: Preheat to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the pastry: Lightly dust a clean surface with gluten-free flour. Roll out the homemade puff pastry into a 28 cm (11-inch) circle. If using store-bought, trim the edges of the 11×11 inch sheet to form a circle.
- Cut into triangles: Use a pizza cutter or sharp knife to slice the pastry like a pizza, creating 8 triangular pieces.
- Add the filling: Sprinkle brown sugar evenly over each slice. Add chocolate chips, keeping them in the center to prevent them from spilling out while rolling.
- Roll the pastries: Starting from the wide end, roll each triangle towards the point, pressing lightly to seal the ends.
- Prepare the glaze: Mix maple syrup and water in a small bowl. Brush this mixture over the rolled pastries for a golden finish.
- Bake: Arrange pastries on the lined baking sheet and bake for 25–30 minutes or until golden brown and flaky.
- Add the chocolate drizzle (optional): Melt 2 tbsp chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each. Drizzle over the pastries before serving.
Recipe Tips
- Use cold puff pastry: Keep the pastry cold before rolling and shaping. If it gets too soft, chill it in the fridge for 10 minutes to prevent it from becoming sticky.
- Don’t overfill with chocolate: Too many chocolate chips will make rolling difficult and cause leaks during baking. Keep them in the center.
- Seal the pastry well: Gently press the tip of each rolled pastry to prevent it from unraveling while baking.
- Bake until golden brown: The pastry should be crisp and golden. If it looks pale, bake for a few more minutes.
- Let them cool before drizzling chocolate: If you drizzle too soon, the melted chocolate will slide off instead of sticking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the chocolate puff pastry cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Once cooled, arrange the pastries in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.
- Reheat: Preheat the oven to 160°C (325°F). Place the pastries on a baking sheet and warm for 5–7 minutes until crisp and heated through.
Nutrition Facts
Serving Size: 1 pastry (approximately 35g)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 60mg
- Potassium: 80mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
Try More Puff Pastry Desserts:
- Gluten Free Almond Puff Pastry Croissants
- Gluten Free Puff Pastry Apple Turnovers
- Gluten Free Puff Pastry Apple Pie
Gluten Free Chocolate Puff Pastry
Description
This easy gluten-free chocolate puff pastry is flaky, buttery, and filled with rich, melty chocolate—perfect for a quick sweet treat or indulgent breakfast. Made with gluten-free puff pastry and a simple chocolate filling, it’s effortless to prepare. Drizzle with melted chocolate for extra decadence, or swap in your favorite chocolate chips for a personalized touch!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the pastry: Lightly dust a clean surface with gluten-free flour. Roll out the homemade puff pastry into a 28 cm (11-inch) circle. If using store-bought, trim the edges of the 11×11 inch sheet to form a circle.
- Cut into triangles: Use a pizza cutter or sharp knife to slice the pastry like a pizza, creating 8 triangular pieces.
- Add the filling: Sprinkle brown sugar evenly over each slice. Add chocolate chips, keeping them in the center to prevent them from spilling out while rolling.
- Roll the pastries: Starting from the wide end, roll each triangle towards the point, pressing lightly to seal the ends.
- Prepare the glaze: Mix maple syrup and water in a small bowl. Brush this mixture over the rolled pastries for a golden finish.
- Bake: Arrange pastries on the lined baking sheet and bake for 25–30 minutes or until golden brown and flaky.
- Add the chocolate drizzle (optional): Melt 2 tbsp chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each. Drizzle over the pastries before serving.
Notes
- Use cold puff pastry: Keep the pastry cold before rolling and shaping. If it gets too soft, chill it in the fridge for 10 minutes to prevent it from becoming sticky.
- Don’t overfill with chocolate: Too many chocolate chips will make rolling difficult and cause leaks during baking. Keep them in the center.
- Seal the pastry well: Gently press the tip of each rolled pastry to prevent it from unraveling while baking.
- Bake until golden brown: The pastry should be crisp and golden. If it looks pale, bake for a few more minutes.
- Let them cool before drizzling chocolate: If you drizzle too soon, the melted chocolate will slide off instead of sticking.
Gluten Free Chocolate Puff Pastry