History in the Making

Strawberry Chocolate Bites, Make It Monday

For anyone who doesn’t know, today is National Extra Dessert Day, and I’m here to help you make that happen! For anyone who is in North America, you are probably enjoying a long weekend right now, and that means that you deserve an extra dessert more than anything. I’m trying to branch out in my recipes and be more creative in the kitchen- enter pastries! This is about as entry level as it gets, but I was feeling a little unsure about the whole thing and decided to start at the beginning…
StrawberryChocolate Bites
I chose to use premade puff pastry- I don’t find making pastry crust particularly relaxing or fun, and poorly made crust damns you from the beginning! You can buy two sheets of butter puff pastry (10×10″) for $3 from Walmart, so I grabbed two packages and headed on my way. I do love pastries but I’ve never been brave enough to actually make it myself- that changes now! I was a little scared to actually look at a recipe, so I decided to throw my own together.
strawberry chocolate pastry prebake
Strawberry Chocolate Bites
-1/2 cup of sliced and/or diced strawberries
-1/2 cup of semi-sweet chocolate chips
-1 sheet of puff pastry
-1 egg yolk
1. Preheat oven to 350ºF and line baking sheet with parchment paper.
2. Cut puffed pastry in squares or strips, or leave in one piece for large pastry.
3. Half full pastry with strawberries and chocolate chips, and press pastry edges together.
4. Brush egg yolk on top of pastry.
5. Bake in oven for 12-15 minutes, until top is golden brown.
– Fill it slightly less than you think you should, you will need room to fold it over.
Make sure that it is as cold as possible- the more it warms up, the harder it is to work with!! I can’t stress this enough- if it gets warm and sticky, throw it in the freezer for 3-5 minutes to make it easier to work with.

I made one set of smaller bites (3×3″ squares folded into triangles), and then did one large braided pastry. The smaller bites were tougher to make (I kept running into the above warm problem), but the braided pastry is slightly tougher to divide up afterwards. However, the end result is pretty freaking delicious- it’s the perfect balance of sweet from the strawberries and a hint of bitter from the semi-sweet chocolate! I do feel like I’ve learned some of the basics of dealing with puff pastry, and now I feel like I could try some slightly more difficult recipes.
What is your go-to dessert recipe? 
Until tomorrow,
The Historian!
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