Name: Soleil Pastry with Chocolate Dipping Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 2 sheets puff pastry; 1/2 stick butter (50g), softened at room temperature; 1/4 cup (50g) sugar; 2 tablespoons (30g) ground cinnamon; 1 egg, beaten; 5.5 ounces (150g) dark or semi-sweet chocolate, chopped; 3 tablespoons whipping cream; 1 tablespoon unsalted butter, melted; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon

Jump to Recipe· 3.9 from 50 reviews

If you are on the lookout for a dessert that is as delightful to make as it is to eat, the Soleil Pastry with Chocolate Dipping Sauce Recipe is your ultimate go-to. This elegant puff pastry masterpiece, resembling a radiant sun, pairs perfectly with a luxuriously smooth chocolate dipping sauce. It brings together crisp, flaky layers, warm cinnamon sugar, and the rich indulgence of dark chocolate, creating an experience that’s both visually stunning and irresistibly delicious. Once you try this recipe, it’s bound to become a staple for impressing friends or treating yourself to a special moment.

Ingredients You’ll Need

A round twisted pastry wreath is arranged neatly on a white plate placed on a white marbled surface. The pastry is golden brown with sugar sprinkled on top and has darker chocolate swirl lines running through each twisted strip, creating a sunburst pattern. In the center of the plate is a small white bowl filled with smooth chocolate sauce, and one twisted pastry strip is dipped into the sauce, extending from the center bowl outward. Around the plate are a small white measuring cup filled with cinnamon sugar, a round sugar pastry, two small square pieces of dark chocolate, and a paintbrush with a wooden handle. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is wonderfully straightforward, yet each component plays a pivotal role in building the texture, flavor, and classic look of the pastry. From flaky puff pastry to the aromatic cinnamon sugar and the luscious chocolate sauce, every ingredient is essential for crafting this delightful treat.

Puff pastry sheets (2): The foundation that provides flaky, buttery layers for that perfect crisp bite.
Butter, softened (1/2 stick or 50g): Infuses richness into the cinnamon sugar filling, keeping the pastry moist and flavorful.
Sugar (1/4 cup or 50g) plus an extra tablespoon: Adds sweetness and caramelization to the filling and topping.
Ground cinnamon (2 tablespoons plus 1/4 teaspoon): Injects warmth and spice, elevating the overall taste profile.
Egg, beaten (1): Used for brushing to ensure a shiny, golden-brown finish on the pastry.
Dark or semi-sweet chocolate (5.5 ounces or 150g), chopped: The star of the dipping sauce, delivering a rich, indulgent flavor.
Whipping cream (3 tablespoons): Blended into the chocolate for a velvety smooth sauce texture.
Unsalted butter, melted (1 tablespoon): Adds a gloss and extra layer of buttery goodness post-baking.

How to Make Soleil Pastry with Chocolate Dipping Sauce Recipe

Step 1: Preparing the Oven and Puff Pastry

Begin by preheating your oven to 375°F (190°C). While it warms up, line a baking sheet with parchment paper or a Silpat mat to prevent sticking and encourage even cooking. Then, gently roll out your first sheet of puff pastry into a perfect 12-inch (30 cm) circle. Repeat the process with the second sheet, but keep this one chilled in your fridge so it stays firm and ready.

Step 2: Making the Cinnamon Butter Filling

In a medium bowl, combine the softened butter with sugar and ground cinnamon until fully mixed into a luscious spread. This simple yet aromatic filling is the heart of your Soleil pastry, balancing sweetness with warming spice. Spread this mixture evenly over the first pastry circle, carefully leaving about a 1/2-inch (1.5 cm) border around the edges to seal properly later.

Step 3: Assembling and Cutting the Pastry

Before placing the second puff pastry on top, dab a little water along the edges of the first circle; this acts like glue to seal the layers. Next, invert a small glass in the center of your layered pastry. Using a sharp knife, make your initial cuts radiating away from the glass to form quarters. Then, cut each quarter in half. Keep slicing each half into three strips, giving you a total of 24 delicate pastry rays that will make the iconic sunburst pattern. If the dough feels too soft at any point, pop it in the freezer for a few minutes—it makes slicing a breeze.

Step 4: Shaping the Rays and Preparing for Baking

Remove the glass carefully. To enhance that characteristic swirl, place your finger near the base of each ray—right where it could snap—and gently twist each strip two or three times. This little technique ensures your pastry will bake into a beautifully twisted sunbeam design. Brush the entire top with your beaten egg mixed with a tablespoon of water, giving it the perfect golden glaze once baked.

Step 5: Baking and Preparing the Chocolate Dipping Sauce

Pop your pastry into the oven and bake for 30 to 35 minutes until spectacularly golden and puffed. While it bakes, start your chocolate dipping sauce: melt the chopped chocolate with whipping cream in the microwave in 20-second bursts, stirring thoroughly each time until smooth. The result is a silky sauce that’s perfect for dunking those crispy pastry rays.

Step 6: Finishing Touches and Serving

Remove the Soleil pastry from the oven and immediately brush it with melted butter for extra shine and flavor. Sprinkle the top with a mixture of cinnamon and sugar to boost sweetness and texture. Then carefully cut out the center circle that you initially marked with the glass and replace it with a small bowl filled with your luscious chocolate dipping sauce. Tear off the twisting pastry rays and dip away!

How to Serve Soleil Pastry with Chocolate Dipping Sauce Recipe

A large white plate holds a ring of golden-brown puff pastry twists, each sprinkled with sugar and filled with chocolate layers that show through the small cuts in the pastry. The twists form a circle around a white bowl in the center filled with thick, dark chocolate dip. A woman's hand is holding one pastry twist, dipping it into the chocolate. The background is a white marbled surface with two small dark chocolate pieces slightly blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish visually and texturally, consider sprinkling powdered sugar just before serving for a delicate snow-dusted look. Fresh berries like raspberries or thin slices of strawberries make a bright, juicy contrast that pairs beautifully with the warm cinnamon and chocolate.

Side Dishes

This pastry is a treat all on its own but served alongside a cup of rich coffee or a fragrant chai tea can turn breakfast or brunch into an occasion. For an extra indulgent spread, add a dollop of vanilla-flavored whipped cream or a scoop of creamy vanilla ice cream for a decadent dessert option.

Creative Ways to Present

If you want to wow your guests, try plating the pastry with an artistic drizzle of extra chocolate sauce or caramel sauce around the plate. You can also serve individual rays on small dessert plates with a tiny dollop of sauce or cream at each corner for a chic, shareable style presentation.

Make Ahead and Storage

Storing Leftovers

Any leftover Soleil pastry can be stored comfortably in an airtight container at room temperature for up to 2 days. This helps maintain its crispy texture while keeping the cinnamon sugar fresh and vibrant.

Freezing

If you want to enjoy the Soleil pastry on a later day, freeze the unbaked assembled pastry on its baking sheet, wrapped tightly with plastic wrap and foil, for up to 1 month. Thaw overnight in the refrigerator before baking, then follow the same baking instructions.

Reheating

To bring back that fresh-from-the-oven crunch, reheat leftover pastry in a preheated 350°F (175°C) oven for about 5 to 7 minutes. This method crisps the layers beautifully without drying out the indulgent cinnamon butter inside.

FAQs

Can I use store-bought puff pastry for this recipe?

Absolutely! Store-bought puff pastry works wonderfully for the Soleil Pastry with Chocolate Dipping Sauce Recipe, making it a quick and accessible treat without compromising on flakiness or texture.

What kind of chocolate is best for the dipping sauce?

Dark or semi-sweet chocolate is ideal because it offers a rich contrast to the sweet cinnamon sugar of the pastry, but feel free to use milk chocolate if you prefer a sweeter, creamier sauce.

Is this recipe suitable for making ahead for parties?

Yes, this recipe is perfect for entertaining. You can prep most steps ahead—assemble and freeze the pastry or prepare the chocolate sauce in advance—so the only thing left is baking and serving fresh.

How do I prevent the pastry from becoming soggy when dipped in sauce?

Enjoy the pastry by tearing off small rays and dipping quickly. This method prevents the pastry from soaking too much sauce so it remains delightfully crisp with every bite.

Can I add other fillings inside the pastry?

Definitely! While the cinnamon butter filling is classic, you can experiment with nut butters, fruit preserves, or even savory options if you’d like to make variations on the Soleil Pastry with Chocolate Dipping Sauce Recipe.

Final Thoughts

This Soleil Pastry with Chocolate Dipping Sauce Recipe is such a joy—from the twisting of the delicate pastry rays to the indulgence of dipping each piece into rich chocolate, it truly is a crowd-pleaser that radiates warmth and cheer. I can’t wait for you to try making this yourself and sharing it with loved ones, because moments like these, filled with good food and smiles, are what cooking is all about.