Puff Pastry Pull-Apart Recipe From Our Test Kitchen

Ingredients

• 1 pound prepared puff pastry, thawed and unrolled
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ cup finely chopped bittersweet chocolate
• ¼ cup chopped almonds

Optional Ingredients

• 2 tablespoons powdered sugar (optional)

Directions

1. Preheat the oven to 400°. Line the bottom of a 9-inch springform pan with parchment paper and set aside. Cut the puff pastry into ½-inch-by-2-inch rectangles or, if working with scraps, smaller squares or rectangles. In a bowl, add the sugar and cinnamon and stir to combine. Toss the puff-pastry pieces in the cinnamon sugar until coated.
2. Arrange the sugared puff-pastry pieces on the bottom of the prepared springform pan in about two layers (there will be gaps and spaces). Sprinkle about 1 tablespoon of the remaining cinnamon sugar over the top, saving any remaining sugar for another use.
3. Bake the puff pastry in the oven for 20 minutes, until the pieces are puffed and beginning to brown. Lower the oven to 350° and continue baking until the sugar starts to caramelize, about 20 minutes. Top with the chopped chocolate and almonds and bake for 10 minutes longer, until the chocolate is melted and the almonds are toasted.
4. Let the pastry cool for 10 minutes, then remove the springform ring. Using a large spatula, lift the pastry off the parchment paper and transfer to a serving plate. Dust with powdered sugar, if desired, and serve warm.