Some desserts have a way of capturing hearts, blending festive charm with irresistible flavor. Peppermint puff pastry is one such treat, pairing the flaky, buttery goodness of puff pastry with the refreshing coolness of peppermint, all wrapped in a sweet glaze.
Each bite is a delightful contrast of light, crispy layers and a burst of minty sweetness, with a touch of chocolate that perfectly complements the peppermint. Its vibrant flavor and elegant appearance make it the perfect dessert for the holiday season, special occasions, or any time you need a little festive cheer.
What makes this pastry unforgettable? The balance of crisp, buttery pastry with the fresh, invigorating flavor of peppermint. It’s a dessert that’s both delicate and indulgent, offering a sweet moment of luxury with every bite.
This recipe celebrates the magic of simple ingredients coming together to create something extraordinary. Let’s bake up a batch of peppermint puff pastries that will delight, impress, and leave everyone craving more.
Peppermint Puff Pastry
Equipment
- Wire racks
- Microwave-safe bowl
- Baking sheet
- Shallow bowl
Ingredients
- 1½ cups crushed peppermint candies
- 1 sheet frozen puff pastry, thawed
- 10 oz chocolate candy coating, coarsely chopped
Instructions
- Preheat oven to 400°F.
- Unfold the puff pastry sheet and cut it into two rectangles, then slice each into 18 strips.
- Arrange them on a baking sheet and bake for 12-15 minutes until golden.
- Let cool on wire racks.
- In a shallow bowl, place crushed peppermint candies.
- Microwave candy coating until smooth, then dip each pastry strip halfway into the coating, letting any excess drip off.
- Sprinkle with peppermint pieces and place on wax paper to set.
Notes
- Be careful not to overbake the strips; they should be golden and crisp.
- You can use white chocolate or dark chocolate as a dip for variety.
Nutrition Information:
Calories: 89kcal || Total Fat: 4g || Carbohydrates: 13g || Protein: 1g
What To Avoid While Making this Recipe?
1. Underheating the Candy Coating: Ensure the candy coating is fully melted and smooth before dipping the pastry. If the coating is too thick or chunky, it won’t coat the pastries properly.
2. Using Too Much Coating: When dipping, let the excess candy coating drip off to avoid a thick, messy layer on the pastry that could overwhelm the peppermint flavor.
3. Skipping the Cooling Step: Allow the dipped pastries to cool on wax paper until the coating hardens completely. Otherwise, they may not hold their shape or set properly.