I actually owe this recipe to my dad, who came up with this on the fly one night for dessert. These choco tacos have been a family favorite since and are so simple to make! I like to mix milk and dark chocolate in my choco tacos, but occasionally I add other flavors for a different filling. My favorite fillings include peanut butter (with chocolate), raspberries (with chocolate), blueberries, blackberries, coconut (with chocolate), and peaches. Enjoy! xoxo
Images via Alex Phillips.
1 sheet Pepperidge Farm Puff Pastry (thawed)
1/2 cup chocolate chips (milk or dark)
1 egg
Once the puff pastry sheet is thawed (instructions on package), lay flat and cut the sheet into four even squares. Place about 3 tablespoons of chocolate chips in the center of each square. Fold the puff pastry diagonally over the chocolate chips to form a triangle. Crimp the edges of the puff pastry (I use a fork) and score the top of the pasty with a sharp knife. In a small bowl, whisk the egg and use a brush to apply egg wash to the top of the puff pastry. Bake at 375 degrees for 18-20 until flaky and golden. Best when served warm.
