In a nutshell, puff pastry is made by folding the buttery dough over and over and over onto itself so when its baked, it expands like a blowfish on steroids. Traditionally, it was time-consuming to make, but now we have all these shortcuts and even frozen versions, which I hate to admit, I LOVE to use. When unexpected company drops by to say hello, one can take a thawed sheet of puff pastry, shove in some chocolate chips, cover with coconut flakes and bake it all in the oven for quick sweet appetizer or mini dessert.
These little puffs start out looking like ravioli, but they rise (and rise) to yield little flaky cubes with melty chocolate centers. By all means, experiment – I imagine adding a little strawberry jam or orange marmalade to the mix wouldn’t hurt. Using your own puff pastry instead of buying it frozen would up the awesomness of the dish, but there’s nothing wrong with the pre-made frozen kind, especially if you’re pressed for time.
