These delightful chocolate-coated finger pastries are a household favorite, loved for their crisp texture and indulgent chocolate coating. Whether you make one pan or two, they disappear in no time! Perfect for tea-time treats, dessert platters, or just a sweet snack, these pastries are easy to make and even easier to enjoy.
Ingredients:
For the Pastry:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons cold water
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips or chocolate melting wafers
- 1 tablespoon vegetable oil (optional, for smoother chocolate coating)
Instructions:
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add vanilla extract and 1 tablespoon of cold water to the mixture. Stir until the dough begins to come together. If the dough is too dry, add an additional tablespoon of cold water, a little at a time, until the dough forms a cohesive ball.
Step 2: Shape the Pastries
- Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Roll the dough into a log shape and divide it into 16-20 equal pieces.
- Roll each piece of dough into a finger-like shape, about 3 inches long. Place the shaped dough fingers onto the prepared baking sheet, spacing them about 1 inch apart.
Step 3: Bake
- Bake the pastries in the preheated oven for 12-15 minutes, or until they are lightly golden brown around the edges.
- Remove from the oven and allow them to cool completely on a wire rack.
Step 4: Prepare the Chocolate Coating
- While the pastries are cooling, melt the chocolate chips or melting wafers in a microwave-safe bowl in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.
- If desired, add 1 tablespoon of vegetable oil to the melted chocolate to achieve a smoother consistency.
Step 5: Coat the Pastries
- Once the pastries are completely cool, dip each one into the melted chocolate, using a fork or tongs to ensure they are fully coated.
- Allow any excess chocolate to drip off before placing the coated pastries back onto the parchment-lined baking sheet.
Step 6: Let the Chocolate Set
- Let the chocolate-coated pastries sit at room temperature or in the refrigerator until the chocolate has fully set.
Step 7: Serve & Enjoy!
- These chocolate-coated finger pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Final Thoughts
This recipe is a delightful treat that has clearly won over your husband’s heart for over a decade! The combination of a crispy pastry and a rich chocolate coating makes for an irresistible snack that will have everyone coming back for more. Whether you make one pan or two, you already know they won’t last long!
Would you like any variations or additional tips for making them even more special? 😊