Homemade pastry certainly takes longer, but it's absolutely worth every second as the delightful smells of the warm, buttery, chocolatey goodness fill the kitchen.






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  • 2 cups (470 ml) all-purpose flour
  • 1½ tsp (7.5 ml) salt
  • 2 tbsp (30 ml) sugar
  • 1 tsp (5 ml) active dry yeast
  • 1 cup (240 ml) unsalted butter, cold, and cut into squares
  • ⅔ cup (160 ml) warm water
  • ¼ cup (60 ml) milk + 1 tsp (5 ml) extra (for the egg wash)
  • 2 tbsp (30 ml) melted butter
  • 1½ cups (350 ml) roughly chopped dark chocolate
  • 120 g (4-ounce) piece dark chocolate
  • 2 eggs
  • sea salt flakes, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


A pastry cutter is needed for this recipe.

Chilling time: 1 hour 20 minutes

1. In a large bowl, mix together the flour, salt, sugar and yeast until combined. Cut the butter into the flour mixture using a pastry cutter and work in until the mixture starts to come together. Add water and the ¼ cup milk and knead on a lightly floured surface until the mixture forms a dough and is somewhat smooth, but the butter is not yet fully incorporated. Form the dough into a ball, then cover in plastic wrap and refrigerate for 20 minutes.  

2. Roll the dough out on a lightly floured surface into a large rectangle. Brush the surface evenly with some of the melted butter. Fold the bottom third of the rectangle up toward the centre of the dough, then fold the top third of the rectangle down to meet it. Cover in plastic wrap and refrigerate for 20 minutes.

3. Remove the plastic wrap and repeat the process of rolling out into a rectangle and folding into thirds, then return to the fridge for another 20 minutes. Repeat the entire process of folding and refrigerating one more time. While the dough is chilling the final time, preheat oven to 160ºC (325ºF). Line a baking sheet with baking paper. 

4. Roll the dough out into a 20.5-cm (8-inch) wide rectangle that is roughly 8-mm (⅓-inch) thick. Cut rectangle evenly into 5 smaller rectangles. Divide the chopped chocolate among the 5 rolls, placing it along one of the shorter edges (but leaving a small border), then grate a light dusting of chocolate from the solid piece of chocolate over the rest of the pastry, leaving a small border on both ends. Roll up the dough around the chopped chocolate to make a roll. Place seam side-down on the parchment paper-lined baking sheet, then use your palm to press down and slightly flatten the roll.

5. Whisk together eggs and the teaspoon of extra milk to make an egg wash, then brush over the tops of each roll. Sprinkle over with a little sea salt, then place in the oven to bake until the pastry is golden brown and crisp, about 40 minutes.