When I think of Valentine’s Day and/or romantic foods, I think of chocolate. In fact, honestly, when I think of any holiday I think of chocolate, but we’re not talking about any other holiday. We’re just talking about Valentine’s Day and chocolate is my food of choice. So when This Week’s Cravings theme suggested Valentine’s Treats or Romantic Dinners for Your Loved Ones, all I could think of was chocolate, chocolate and more chocolate. Then I started thinking about some of the treats and things we’ve made over time, and what we’ve made for special occasions and then I remembered the puff pastries we made last year for Valentine’s day and it was decided immediately those would be the perfect recipe to share.
Serves 1 Pastry
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 pkg. crescent rolls OR homemade crescent roll dough
- 18 Hershey's Chocolate Candy Drops , you can also use choc. chips or a mini Hershey bar in each
- 1 Tbs. whipping cream
- 1 tsp. sugar
- 1 1/2 c. sugar
- 3/4 c. water
- 3/4 c. cocoa (we use the dark cocoa all the time)
- 1 tsp. vanilla
- 2 Tbs. corn syrup
Preheat oven to 375 degrees F. Spray baking pan or cookie sheet with cooking spray.
If you use the canned crescent rolls, open the pkg. and create one solid sheet by using your fingers to pinch all the edges together and smooth out (with rolling pin, if desired).
If you use homemade pastry dough, (we make our own crescent rolls, sometimes), roll it out flat.
Whichever method you use, cut the dough into 6" squares.
Lay them onto your baking sheet or cookie pan.
Place 3 chocolate drops or a few chocolate chips or one mini Hershey bar into the center of each dough square.
Bring the 4 corners of the dough, and pinch to close. Pinch all the sides as well.
Brush the top of each pastry with whipping cream and then sprinkle with sugar (we used pink sugar from Wilton in honor of Valentine's Day)
Bake for 14-16 minutes or until golden brown.
While they are baking, prepare the syrup.
Boil the water and add the sugar. Boil until dissolved. Whisk in the rest of the ingredients.
Cook for about 2-3 minutes over medium heat.
Spoon onto plates before setting pastries on top. Drizzle over the top of each pastries. Serve everything warm.
Remaining chocolate syrup can be kept for about 2 weeks in container in the refrigerator.