Peanut Butter Pain au Chocolat For Diwali

eAwaz Youth Zone

Toronto – Celebrate Diwali with these quick and easy-to-put-together pastries!

Thaw time: 2 hours Prep time: 15 minutes Baking time: 15 minutes Makes: 6 pastries


1⁄3 cup (75 mL) 1⁄3 cup (75 mL) 1⁄4 tsp (1 mL)

1 tbsp (15 mL)
1 roll
Icing sugar for dusting


chocolate chips
peanut butter, smooth or crunchy
frozen pre-rolled butter puff pastry, thawed (1⁄2 of 450 g box)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, stir chocolate chips with peanut butter and cinnamon. In another small bowl, whisk egg with water until combined.

Unroll pastry, leaving on parchment sheet it comes on. Cut pastry in half, lengthwise. Then cut each half crosswise into 3 rectangles. Separate rectangles on baking sheet.

In centre of short side of each rectangle, leaving a 1⁄2-in (1-cm) border, dollop 1⁄6 of the peanut butter mixture. Working one pastry rectangle at a time, take that end of the rectangle and fold over the filling just to the centre. Flatten slightly. Then fold the other end over (as you would fold a letter for an envelope). Gently press edges to seal top and sides and enclose filling. Should pastry become soft and stretchy, place baking tray in freezer for a few minutes. Continue until all pastries are enclosed. Brush tops with egg mixture. Freeze pastries on tray for 15 minutes before baking.

Bake 14 to 18 minutes until a deep golden and pastry is puffed. Remove to a rack to cool. Dust with icing sugar. Best eaten the same day, but can be stored in an airtight container for up to 1 day.

Per pastry: 300 calories, 19 g fat (8 g saturated fat, 0.3 g trans fat), 40 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 2 g fibre, 9 g sugars, 7 g protein