Chocolate Peppermint Pastries

 Coming in with another delicious holiday dessert, great for Christmas dinner! These chocolate peppermint pastries are delicious, easy to make, and vegan! 

 

Chocolate peppermint pastries served with chocolate peppermint truffles for Christmas dessert

1 package Pillsbury crescent roll dough 

1 cup vegan chocolate chips 

1 tbsp peppermint extract

1 tbsp milk (I used oat milk)

2 tbsp butter

1/2 cup confectioner's sugar

1. Preheat your oven to 350℉. Roll out your pastry dough in a baking sheet and use a pizza cutter to cut the pastry dough into an even number of pieces. 

2. In a mixing bowl, melt your chocolate chips. Add peppermint extract, milk, butter, and confectioner's sugar. 

3. The mixture should turn into a thick paste. Use tea spoon to place a small mount on half of the pastry pieces. Be careful not to add too much, or the pastry will overflow while baking. 

4. Once half of the pastry pieces are filled, use the other half to cover each pastry individually (tip: paint the edges with water before covering the filling with the other pastry piece for them to stick better). 

5. Use a fork to crimp the edges of the pastries. Then place in the oven for 15-18 minutes. Let sit for 10 minutes and serve. Enjoy!