These easy chocolate almond puff pastry bites only take a handful of ingredients and about 30 minutes to make from start to finish. The puff pastry cups adds that buttery and flakey layer to the almost brownie-like chocolate almond filling. I promise, these puff pastry bites will not last long!
The inspiration for these chocolate almond puff pastry bites came from my almond croissant banana muffin recipe…I know, they seem wildly different recipes. But when I was making the frangipane for the banana muffins, I had a thought. Can I make it chocolate? And yes, you absolutely can. And it tastes AMAZING. I am not sure if it is a true frangipane in this recipe, but the base is there: almond flour, butter, eggs, almond extract, and sugar. But then I add in melted dark chocolate and cocoa powder to give it that chocolate flare.
Why you will love these easy chocolate almond puff pastry bites
Fun to eat: These handheld puff pastry cups filled with a soft almond chocolate filling are not only tasty, but they are really fun to eat! No need for plates, knives or forks for this dessert! They are perfect for parties, simple desserts or snacks since you can eat them on the go.
Simple: The puff pastry cups make this chocolate dessert so easy to make since you do not have to make a dough! And the almond chocolate cream filling only takes a handful of ingredients. Plus, you only need 30 minutes or less to make these chocolate bites!
Delicious: The crispy yet buttery puff pastry paired with chocolatey almond filling is so irresistible.
What you need to make these puff pastry cups
Puff Pastry: You will only need only sheet of thawed puff pastry to make the cups.
Eggs: Eggs help provide structure to the chocolate almond filling.
Almond flour: A superfine blanched almond flour works best for this recipe. However, you can use a unblanched almond flour if you wish.
Butter: Butter adds to the texture of the almond filling. I prefer to use unsalted butter and add a little bit of salt to control the sodium levels, but you can use salted butter is needed. Just use little or no salt in the almond filling.
Sugar: Granulated sugar adds sweetness to the chocolate almond filling.
Dark Chocolate: You will need about one 3-ounce bar of dark chocolate that adds to the rich almond filling. You can swap for milk chocolate or choose your favorite chocolate in place of the dark chocolate.
Cocoa Powder: Adds another layer of chocolate to the almond chocolate filling.
Salt: A touch of salt enhances the flavors.
Almond Extract: Adds to the almond flavor.
Vanilla Extract: Enhances the flavor of the almond chocolate filling.
Almond Slices: The almond slices are optional to add on top of these puff pastry bites. They add more almond flavor as well texture this dessert.
Tips and tricks
- Make sure the puff pastry stays cold prior to baking! You will want to thaw the puff pastry just enough to unfold it, but it needs to stay cold to get that classic flakey puff pastry texture.
- Remember to spray or rub a little oil on the muffin tins to prevent the puff pastry from sticking.
- Do not worry about making the puff pastry squares perfect! Once the pastry puffs up in the oven, they all look the same and imperfections are hidden.
- Be sure that the butter is soft, but not melted, for the chocolate almond filling. This help create a nice and smooth filling. If the butter is too hard, you might end up with chunks of butter.
- The puff pastry bites can be stored at room temperature for about 2-3 days. However, they taste the best the first day as the puff pastry does become a little softer as time passes after they are baked.
If you give these easy chocolate almond puff pastry bites a try, be sure to let me know your thoughts in the comments below!
And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking! I hope you love these chocolate almond puff pastry bites as much as we do!
Easy chocolate almond puff pastry bites
Ingredients
- 1 sheet of Puff pastry
Chocolate almond filling:
- 2 Eggs
- 3/4 C. Almond flour
- 1/2 tsp. Almond extract
- 1/2 tsp. Vanilla extract
- 3 ounces. Dark chocolate
- 6 Tbsp. Butter
- 1/2 C. Sugar
- 1/4 C. Cocoa powder
- 1/4 tsp. Salt
- Almond slices
Instructions
- Preheat oven to 400 degrees F.
- Defrost puff pastry sheet per packaging directions. Be sure to keep the puff pastry cold.
- Place the chocolate bar into a microwave safe bowl. Place in the microwave for 30 seconds. Remove and stir. Return to the oven for 15 seconds intervals, stirring in between time in the microwave, until the chocolate has melted. Set aside.
- In a medium mixing bowl, add the softened butter and sugar together. Cream together using a hand mixer for 30 seconds to 1 minutes, or until smooth. Add in the eggs, vanilla extract, almond flour, almond extract, cocoa powder, and melted chocolate. Beat together until smooth.
- Roll out the defrosted puff pastry sheet onto a lightly floured surface. Using a rolling pin, gently roll out the puff pastry slightly. Carefully cut into 10 squares using a knife or pizza cutter.
- Place each puff pastry square into a greased muffin tin, carefully pressing the sides down to create a “cup”. Divide the chocolate almond filling into each pastry cup using an ice cream scoop or spoon. Each cup will hold roughly 1/4 cup of the chocolate almond filling. Sprinkle each chocolate puff pastry with a few almond slices if desired.
- Bake in the oven for 14-16 minutes or until the puff pastry is slightly browned. Remove from the oven. Let cool slightly and enjoy!
