This peanut butter puff pastry ring topped with chocolate drizzle looks impressive but it’s surprisingly easy to make with just a few ingredients.
Doesn’t this peanut butter puff pastry look beautiful? It shockingly only requires 6 ingredients, and 3 of them are just for the chocolate drizzle on top.
The only ingredients you need to make a peanut butter puff pastry ring:
- Puff pastry
- Crunchy peanut butter
- Powdered sugar
- Unsalted butter
- Heavy cream
- Semisweet chocolate
Seriously that’s it. And it’s almost just as simple to assemble as well.
Once your spread the peanut butter-powdered sugar mixture over the puff pastry, you roll the dough up as if you were making cinnamon rolls. But instead of cutting the dough into spirals you it cut lengthwise, exposing all those layers your just rolled up in long lines. Then you use a simple twisting technique (similar to making chocolate babka) to braid the two strands together and shape the dough-rope into a circle, connecting the ends.
While the peanut butter puff pastry ring bakes you prepare the chocolate glaze to be drizzled over the warm pastry ring when it’s done.
Is it breakfast? It is dessert? You decide! I would learn towards the dessert category, but I also tend to prefer savory breakfasts so that’s my preference. I did recently read that if you are going to eat dessert you should eat it earlier rather that at the end of the day but who knows what truth that holds.
I say eat your treats whenever your want, just practice a little moderation ;-). That seems to be a good motto for most things in life.
- 1 refrigerated puff pastry sheet*
- 3/4 cup crunchy peanut butter
- 1 Tbsp powdered sugar
- 1 Tbsp unsalted butter
- 1 Tbsp heavy cream
- 2 Tbsp (1 oz.) semisweet chocolate
- Preheat oven to 350 degrees.
- In a medium bowl blend together the crunchy peanut butter and powdered sugar; set aside.
- Roll puff pastry out on a sheet of parchment paper. Thinly spread the peanut butter over the entire surface.
- Starting with the long side, roll the dough up, pinching the seam to seal. Cut length-wise into two long logs then braid the two dough strand together, joining the ends into a circle.
- Using the parchment paper, lift and place on a cookie sheet. Bake 20-25 minutes, or until browned on top.
- Meanwhile, prepare the chocolate glaze. In a small bowl, microwave the butter and heavy cream for 1 minute. Add chocolate chips and let sit for 1 minute before whisking until smooth. Spread or drizzle glaze over warm pastry ring and serve immediately.
*You can also use a sheet of crescent dough, just don't separate the pieces.