Recipe

Raspberry pain au chocolat

Put that puff pastry to good use with this delicious cheat's version of pain au chocolat. Spiked with raspberry jam and with a hint of hazelnuts, this dessert recipe is sure to go down a treat

Mar 28, 2017 10:01pm
By Sophie Gray
  • 20 mins preparation
  • 20 mins cooking
  • Makes 6
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This recipe first appeared in Food magazine.
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Ingredients

  • 2 sheets frozen flaky puff pastry, thawed
  • 3 tablespoon chocolate hazelnut spread
  • 3 tablespoon raspberry jam
  • 3 tablespoon dark chocolate chips
  • 1 egg, lightly beaten
  • 1 tablespoon granulated sugar
  • 1/4 cup icing sugar, to serve (optional)

Method

  • 1
    Preheat oven to 200°C. Slice each of the pastry sheets into 3 strips.
  • 2
    Spread the chocolate spread down one half of the centre of each strip, leaving a 1cm border. Top with jam and a sprinkle of chocolate chips.
  • 3
    Brush the edges lightly with egg, and fold over to enclose the filling. Crimp around the edges with a fork to firmly to seal. Repeat with the remaining pastry rectangles.
  • 4
    Use a sharp knife to cut 3 slits across the top of each pastry, and place them on a greased baking tray. Brush lightly with beaten egg and sprinkle with granulated sugar.
  • 5
    Bake for 18 minutes or until golden brown. Dust with icing sugar when cooled, if desired. Serve warm or cold.

Notes

  • These easy pastries make a great short notice dessert served with ice-cream. They can be assembled and frozen unbaked – defrost before cooking. - This is a simple recipe that you can do with the kids. PER SERVE Energy 319kcal, 1335kj • Protein 4.9g • Total Fat 15.4g • Saturated Fat 8g • Carbohydrate 40g • Fibre 2.4g • Sodium 140mg

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