Chocolate bar (I used "Lotte Ghana Milk Chocolate")
Dust a cutting board with cake flour (not listed), and place the frozen puff pastry to defrost at room temperature. Bring the chocolate bar to room temperature as well.
When defrosted, cut the pastry with a knife as shown in the photo. (Quarter each pastry, and cut each piece in half diagonally.)
Divide 1 block of the chocolate bar in half lengthwise to make long pieces. Brush the pastry with the beaten egg. Preheat the oven to 200℃.
Place a piece of chocolate on the pastry as shown in the photo, and roll from the side of the chocolate. Repeat Step 3 and 4 to make 32 pies.
Line a baking tray with parchment paper and place the pies from Step 4. Brush each pie with the beaten egg.
Bake for about 20 minutes at 200℃. *Optional… Combine the ◎ ingredients to make a glaze.
*When the pies are slightly browned, take them out from the oven. Brush on the glaze, put back in the oven and bake until the end.
Once they're nicely browned… They're done!
I recommend using "Lotte Ghana Milk Chocolate".
These pies are very filling! I have a recipe for "Chocolate Sandwich Pies" Recipe ID: 2027389.
Story Behind this Recipe
I had a chocolate bar that I bought for 50 yen and frozen puff pastry that was 60% off, so I made my favorite "mini chocolate pies".
-When you defrost puff pastry, it changes shape easily. So you can cut the pastry nicely if you place it on a flour-dusted cutting board! -Change how you cut the puff pastry depending on the size of the frozen puff pastry. -You can break the chocolate bar neatly if you bring it to room temperature beforehand.