Description
Flaky puff pastry filled with rich dark chocolate and juicy raspberries, shaped into stunning crown-like pastries. Perfect for brunch, dessert, or a cozy treat any time of day.
Ingredients
Scale
- 2 sheets Puff Pastry, thawed
- 100 grams Dark Chocolate, chopped
- 1 cup Fresh Raspberries
- 1 Egg, beaten
- 1 tablespoon Coarse Sugar (optional)
- Powdered Sugar for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop chocolate and beat the egg in a small bowl. Gather raspberries.
- Roll out puff pastry on a lightly floured surface and cut each sheet into 6 squares.
- Place a teaspoon of chocolate and 1–2 raspberries in the center of each square. Make diagonal cuts from corners toward the center, stopping half an inch away. Fold alternating corners into the center and press lightly to seal.
- Place pastries on baking sheet. Brush with egg wash and sprinkle with coarse sugar if using.
- Bake for 15–18 minutes until golden and puffed.
- Cool slightly and dust with powdered sugar before serving if desired.
Notes
- Keep puff pastry cold to ensure maximum flakiness.
- Do not overfill to avoid soggy centers.
- Chill assembled crowns before baking for best results.