2 sheets (17 oz. total) cold thawed puff pastry dough
1 large egg
1/2 cup sugar
How to Make It
Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.
Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.
In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 2 1/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)
Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.
I love puff pastry filled with chocolate. But these are really turnovers or chocolate croissants, not beignets. The difference is that beignets are fried choux pastry, not puff pastry. Occasionally, beignets are called boules de Berlin if made with a yeast dough (as for a bismark).The common denominator, however, is that they are always fried. Beignet is often used synonymously with the word fritter, as in beignet aux pommes (apple fritter).Meanwhile, whatever you call them, they're still delicious.
These are terrific. One of the secrets to getting the chocolate mixture to firm up is to use a premium chocolate. Chips are great for cookies, but have more ingredients in them that help them stay soft after baking. Use a quality chocolate bar. I also made this with a cinnamon filling and rolled it in a cinnamon/sugar mixture. Nummy!
I don't really know how to rate this recipe, I'm sure it tastes good, but how do you cut a 12 square of pastry into 16 squares. That makes each square 3/4 inch square, not really enough to fold over. The recipe does say to roll to a 12 inch square, It is all ready 12 inches. Don't understand but I rolled the dough thin made 2 inch squares folded them over and they are in the freezer for an hour
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