| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 8 pastries |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 8 pastries |
Ingredients
- Deselect All
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup mini chocolate chips
- 2 (9-inch-square) sheets frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
- Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 56 mg |
| Sodium | 110 mg |
| Serving Size | 1 of 8 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 56 mg |
| Sodium | 110 mg |
Reviews
Easy and delicious!
Made these as per the recipe and they are fabulous.
This is absolutely delicious. It’s fast and it really requires minimal effort. I used Ghirardelli because they are always the best. Follow the recipe the first time instead of making changes and then writing a less than worthy review. So ANNOYING!!!!!!
quick, easy and my new favorite turnover. Turns out perfect exactly as recipe is written. Do not change it.
very good, the filling was good without the mini chocolate chips. Next time i’ll make without the mini choc. chips. also added more filling in each one. I got 5 out of it
Made these for Easter brunch. Super easy and so yummy! Reminds me of pain au chocolat I fell in love with when I was in Europe.
Insanely delicious. I used mini m&M’s because I didn’t have any mini chocolate chips (classy, I know) and they still turned out great. My husband wants to dip them into a vat of whipped cream next time. Everyone, use the marscapone… It’s amazing.
Good for having to pull off a dessert with little time/stress and can’t really be messed up
super yummy and ever so easy. husband rewarded me greatly.
Help!!! I am not sure what I did wrong, but my mixture was very runny and kept spilling out of the pastry. FYI I did not use chocolate chips as it was super sweet already.In any event, the mixture tasted divine. I would really like to try these again soon…