Eight chocolate filled pastries shaped as bunnies on a light colored wooden round platter with strawberries cut into flowers as garnish. There is a tea towel in the background with bunnies on it. There is a small wooden dish with chocolate chips in the background and a flower shaped dish with strawberries on it.

Chocolate-Filled Hop Pockets

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One of my most popular recipes this Easter season has been my Ham & Cheese Peeps! This past week, someone had the most clever comment on my instagram post when they called them Hop Pockets. I immediately knew that I needed to make something else so that I could use the adorable name, so thank you for that!

My kids love a chocolate croissant and I had been thinking about making something inspired by chocolate croissants using puff pastry. This ended up being the perfect way to bring the chocolate croissant-inspired dessert to life!

Whipzi powdered sugars have been in heavy rotation for me lately and I love working with them. Whipzi is a small female veteran-owned business and I really enjoy baking with their powdered sugars. You can use my code SARAH15 to save on their site if you want to try them out. I used the chocolate-flavored powdered sugar in this recipe. If you don’t have it, go ahead and use plain powdered sugar.

The cookie cutters that I used are linked in the equipment list below. My goal with puff pastry is to waste as little as possible, so I ended up making two smaller pastries with a small Peeps cutter in addition to the larger Peeps cutter and the other bunny. The small Peeps cutter that I have seems to be sold out at the moment.

I hope that you’re able to try these and that you love them! If you’re looking for other bunny-themed recipes this Easter season, check out my shortbread cookies, bunny fudge, and every bunny’s favorite snack, carrots!

As seen on instagram here.

Tips for working with puff pastry:

Make sure to get the cream cheese mixed up and the chocolate chips measured out before you start working with the puff pastry. I also like to have my parchment-lined baking sheet and an egg wash ready to go. The enemy of puff pastry is time and temperature, so you want to work quickly once you start to get into it and you don’t want to be working on top of or too close to the warm oven. Your best end result will always come from puff pastry that is still chilled when it gets to the oven.

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Chocolate-Filled Hop Pockets

Recipe by Sarah
0.0 from 0 votes
Course: Dessert, BrunchCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

17

minutes
Calories

215

kcal
Total time

47

minutes

Inspired by chocolate croissants, these hop pockets are the perfect warm and chocolatey Easter treat!

Cook Mode

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Ingredients

  • 1 sheet puff pastry

  • 2 oz full fat cream cheese, room temperature

  • 2 tbsp Whipzi chocolate flavored powdered sugar (see notes)

  • 1/2 tsp vanilla extract

  • 6 tbsp semi-sweet chocolate chips

  • 1 egg beaten for egg wash

  • 1/4 tsp cinnamon sugar

  • 1/2 tsp chocolate flavored powdered sugar for dusting

  • 1/4 tsp dark chocolate shavings

Directions

  • Start by making the sweetened cream cheese mixture. Add the room temperature cream cheese, powdered sugar, and vanilla extract to a bowl and mix until smooth. If you don’t have the flavored powdered sugar, you can use plain powdered sugar and it will still be delicious!A sweetened cream cheese mixture in a clear glass Pyrex bowl with a small spatula.
  • Preheat the oven to 400 degrees F, set a rack in the center, and line a rimmed baking sheet with parchment paper.
  • If you are using frozen puff pastry, be sure to place it on the counter for 30 minutes so that it can thaw before you use it. Frozen puff pastry should be pliable, but still cold when it’s ready to use. I prefer the refrigerated Jus-Rol brand because it can be used immediately and the sheet is bigger than the frozen sheets.
  • Lay the puff pastry sheet on a lightly floured surface and use a rolling pin to ensure that it’s all an even thickness. You don’t want to thin it out, you just want to flatten it, so focus on the edges.One sheet of puff pastry on a wooden board.
  • I used a few different bunny shaped cutters for this so that I could call these Hop Pockets! Cut out as many as you can and be sure to have an even number since each pastry needs a top and a bottom.Sixteen bunny shapes cut from a sheet of puff pastry on a wooden bboard.
  • Lay out the bottom layer pastry pieces on the rimmed baking sheet. You want them to have space in between since the puff pastry will expand a bit. Eight pieces of puff pastry on a parchment lined rimmed baking sheet.
  • Brush these lightly with egg wash. This will help the top layer to stick once we add it.Eight pieces of puff pastry brushed with egg wash on a parchment lined rimmed baking sheet.
  • Add the sweetened cream cheese. I tried to divide it evenly. I had two smaller pastries based on what I could fit on the puff pastry sheet, so those will get less a bit fillings so they don’t leak. Try to keep the fillings in the center because you want the edges free so that you can seal the top layer to the bottom layer. The cream cheese did want to slip around because of the egg wash, so I just added it carefully.Eight pieces of puff pastry brushed with egg wash, with a dollop of sweetened cream cheese, on a parchment lined rimmed baking sheet.
  • Divide the chocolate chips evenly over the pastries, again keeping the filings to the middle. I did make sure to have a couple chocolate chips going into the ears so they would have some filling. Eight pieces of puff pastry brushed with egg wash, with a dollop of sweetened cream cheese and chocolate chips, on a parchment lined rimmed baking sheet.
  • Lay the top layer down on each pastry and gently press them over the fillings so that the edges line up with the bottom layer. You want to gently stretch the top layer over and using the pads of your fingers, gently press the edges down onto the bottom layer to seal it. Eight puff pastry bunnies on a rimmed baking sheet, stuffed but not baked yet.
  • Using a fork, seal all edges. This should keep the pastries from popping open while baking. The fork marks don’t have to be perfect, as they won’t be as noticeable after baking. Eight puff pastry bunnies on a rimmed baking sheet, stuffed but not baked yet. They have been fork-sealed.
  • Lightly brush with egg wash. This step ensures that your pastries turn golden brown while baking. Eight puff pastry bunnies on a rimmed baking sheet, stuffed but not baked yet. They have been fork-sealed and brushed with egg wash.
  • Lightly sprinkle these with cinnamon sugar. I keep a cinnamon sugar mixture in my spice cabinet. The ratio is 1 tbsp granulated sugar: 3/4 tsp ground cinnamon.Eight puff pastry bunnies on a rimmed baking sheet, stuffed but not baked yet. They have been fork-sealed, brushed with egg wash and sprinkled with cinnamon sugar.
  • Bake in the preheated oven for 17 minutes, or until golden brown. I had my timer set for 20 minutes, but they were done early, so keep an eye on them from 15 minutes on. When they are done, they will look like this:Eight puff pastry bunnies, baked golden brown from the oven.
  • Dust with powdered sugar. I used the chocolate flavored powdered sugar again, but you can use plain if that’s what you have.Eight bunny shaped pastries with powdered sugar dusted on them after baking.
  • Arrange them on a serving tray and using a microplane, grate on a little bit of dark chocolate shavings. Close up of chocolate filled pastries shaped as bunnies on a light colored wooden round platter with strawberries cut into flowers as garnish. There is a tea towel in the background with bunnies on it.
  • Serve warm and enjoy! Puff pastry is always best right out of the oven. If there are leftovers, I recommend refrigerating them and then reheating in the oven for a few minutes the next day.Eight chocolate filled pastries shaped as bunnies on a light colored wooden round platter with strawberries cut into flowers as garnish. There is a tea towel in the background with bunnies on it. There is a small wooden dish with chocolate chips in the background and a flower shaped dish with strawberries on it.

Equipment

Recipe Video

Notes

  • My preferred puff pastry brand is Jus-Rol. It’s refrigerated, so it doesn’t need to thaw. The sheets are larger than the typical frozen puff pastry sheets, so you can cut more out.
  • I used Whipzi chocolate flavored powdered sugar for this, but you can use plain powdered sugar if you don’t have the chocolate flavor. If you do decide to shop Whipzi powdered sugars, you can save 15% with SARAH15.

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