Miguelitos with Chocolate are a Spanish classic you must try. Chocolate and puff pastry…oh my!
When I was in 5th grade, we had a social studies project where we had to “take” our class to a different country. It was my favorite project ever in school.
The reason is because my group and I were able to cook for the class. We had to make dishes that related to the country that we were visiting. Some went to Italy and made pasta.
My group’s country was China. We presented the project by taking the class on an “airplane trip”. We served them like we were stewardesses. We gave them information about the country as we traveled on the “airplane.”
We let them watch a movie about the country and the dinner they received was foods that represented where we were about to visit.
It was so much fun!
My daughter is in 9th grade, and in her Spanish class they could earn extra credit for bringing in an authentic dish to share with the class. This reminded me of my 5th grade project!
She immediately said she wanted to make Tres Leches Cake. I told her no, that we should try to find something more authentic and less common. Something that neither of us had heard of before.
Well, we found Miguelitos de Chocolate, which is a pastry made with puff pastry, and has chocolate sandwiched in between, topped with powdered sugar.
We were so excited to find this because we had all of the ingredients to make it right at home!
You can find miguelitos made several ways. One way is to dip them in honey syrup after they’re baked and cooled. Another way is to cut them in half and fill with a pastry cream. The last way was with chocolate! Obviously, chocolate was our choice!
These are so simple to make, even your kids can do it! My 14-year-old made them all by herself, and they were a hit! ENJOY!
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Miguelitos with Chocolate Recipe
Ingredients
- 1 sheet Puff Pastry Thawed
- 1 cup Heavy Whipping Cream
- 1 cup Semisweet Chocolate Chips
- Powdered Sugar
Instructions
- Preheat oven 400°F. Line cookie sheet with parchment paper.
- Roll puff pastry sheet out to 9 X 13 rectangle.
- With short end on top. Cut pastry 4 rows down, 12 rows across to make 48 small pastries.
- Place on baking sheet and bake for 20 minutes.
- In the meantime, place whipping cream and chocolate chips in small pot and bring to a boil, stirring till smooth and glossy. Remove from heat. Transfer to bowl and refrigerate for 1 hour.
- When pastry is done allow to completely cool.
- Cut each pastry in half. Top each with a tablespoon of chocolate. Place tops back on the pastry.
- Dust with powdered sugar.
- Serve and ENJOY!