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Plum and Blackberry Upside-Down Cake. Ice Cream Cone Cupcakes. Pour out onto a surface once dough beings to come together and knead a few times until dough is just smooth. Roll out dough on a lightly floured surface to a 4- x 5-inch rectangle.
Skip to main content Skip to side bar. Fold dough in thirds, like a letter. Repeat folding and rolling three times, refrigerating between every turn or two to keep dough cold. Roll dough into 14 inch square, cut into eight triangles. Meanwhile, prepare the filling: melt the butter in the microwave in 20 second increments and cut the chocolate bar in little sticks. Carefully unroll the pastry and, using a pastry brush, coat with a thin layer of melted butter.
Using a sieve, add a thin layer of icing sugar. Gently slice the pastry dough in half with a knife and pile one half on top of the other both sugary layers facing up.
I have had blogger friends visit Italy and it gives me hope that I can find these tasty treats in bakeries again! However, a trip to Italy is a few years off due to our young kiddos. This week I had some Gluten Free puff pastry sent to me by a brand to try. Just a few pictures down were beautiful pictures of Pain au Chocolat. I immediately knew what I was going to make! You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising. Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy.