The French have long been rolling up little gems of chocolate in pastry. In this modern version, the pastry is delicately folded into windmills—and more room is made for chocolate!

 Makes 10


You will need:


17 oz ready-made puff pastry (I always use DuFour brand)

10 pieces dark chocolate

1 egg (for eggwash)

  1. Heat the oven to 400°F
  2. Roll out the puff pastry on a floured surface.
  3. Cut the pastry into around 4" squares.
  4. Use a knife to make around a 1" incision from each corner towards the centre. Each corner is now made up of 2 points.
  5. Brush the eggwash over the edges.
  6. Put 1 piece of chocolate in the middle of each pastry.
  7. Fold every other “point” into the centre and press them together over the chocolate to form a windmill shape.
  8. Brush more eggwash over each pastry.
  9. Bake in the oven for 10–15 minutes.


Serve warm if you want the chocolate to be soft.
Photography by Reetta Pasanen

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