Decadent Chocolate Coconut Cream Puff Pastry

1.Preheat your oven to 400°F (200°C).

2.Roll out the thawed puff pastry on a lightly floured surface to smooth it out and make it slightly larger.

3.Cut the puff pastry into squares or circles, about 4 inches in diameter.

4.In a medium saucepan over low heat, combine the coconut cream and dark chocolate chips. Stir continuously until the chocolate is completely melted and the mixture is smooth.

5.Remove the saucepan from heat and stir in the powdered sugar, vanilla extract, and salt until well combined.

6.Place a spoonful of the chocolate coconut filling in the center of each puff pastry square or circle, being careful not to overfill.

7.Fold the pastry over to create a pocket or a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

8.Brush the tops of the pastries with the beaten egg to give them a golden color when baked.

9.Place the filled pastries on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

10.Remove from the oven and let cool slightly before serving.