Description
This delightful dessert features a beautifully twisted puff pastry soleil filled with cinnamon-sugar butter and served with a rich chocolate dipping sauce. Perfectly golden and crisp, this elegant pastry is both visually stunning and deliciously comforting, making it an ideal treat for a special occasion or a cozy afternoon indulgence.
Ingredients
Pastry and Filling
- 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
Chocolate Dipping Sauce
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat.
- Roll Out Puff Pastry: Roll out the first piece of puff pastry into a 12-inch (30 cm) circle. Repeat with the second sheet, then refrigerate one until needed.
- Make Filling and Assemble: In a bowl, mix softened butter, sugar, and cinnamon. Spread this mixture evenly over the first puff pastry circle, leaving a 1/2-inch (1.5 cm) border.
- Seal with Second Dough: Dab the edges of the first pastry with water and place the second dough sheet on top to seal.
- Create Center and Cut Rays: Place a small glass upside down in the center. Using a sharp knife, cut from the glass outwards into quarters.
- Divide Quarters Into Strips: Cut each quarter in half, then slice each half into 3 strips, making 6 strips per quarter, resulting in 24 “rays” around the center. If the dough becomes too soft to cut, chill in the freezer briefly.
- Remove Center and Twist Rays: Remove the glass from the center. Place a finger near the base of each ray and gently twist them a few times to create the twisted pattern.
- Brush and Bake: Brush the entire pastry with beaten egg mixed with 1 tablespoon of water to achieve a golden color. Bake for 30 to 35 minutes until golden and puffed.
- Prepare Chocolate Dipping Sauce: While baking, melt chopped chocolate and whipping cream in the microwave, stirring every 20 seconds until smooth.
- Finish Tarte Soleil: Once baked, immediately brush the pastry with melted butter and sprinkle the cinnamon-sugar mixture (made from 1 tablespoon sugar and 1/4 teaspoon cinnamon) on top.
- Serve: Remove the center piece by cutting around it and place a small bowl filled with the chocolate dipping sauce in the center. Tear off the twisted rays and dip into the sauce for a perfect bite.
Notes
- If the pastry dough becomes difficult to cut and twist, chilling it in the freezer for a few minutes helps firm it up.
- Use a small glass or cup as a guide for the center; this ensures even spacing for the sunburst effect.
- The pastry is best served warm; the chocolate dipping sauce pairs wonderfully with the cinnamon flavors.
- You can substitute semi-sweet chocolate with dark chocolate depending on your preference.
- Be sure to brush the pastry immediately after baking with butter to keep it moist and add shine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
