These Pastry Triangles are so simple to make and they are so irresistible. Simple triangles cut out of pastry puff sheets with a dulce de leche cream and drizzled chocolates. They make great treats for the holidays or if you are going to be hosting a party.
Puff pastry is the best to use for desserts, like this Berry Tart recipe!
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If you are looking to make them ahead of time bake the triangles and keep covered. Then the night before or day of just add the cream and chocolate, so simple and good. 🙂
how to make pastry triangles-
- Remove and completely thaw the pastry sheets and cut each sheet into three rows.
- Cut into 9-10 triangles with both pastry sheets.
- Place all the pieces of puff pastry triangles onto a baking sheet with parchment paper.
- Bake at 365°F for 20-25 minutes, until golden. Once baked, let the triangles cool completely before adding the filling.
- Combine together the dulce de leche, butter, and rum until combined. (TIP: Do not overbeat it or it will become runny)
- Refrigerate cream until ready for use.
- Slice each triangle in half and spread some cream on both sides and close and top with some more cream.
- Do this to all the triangles.
- Drizzle the melted chocolate over the pastry triangles.
- Keep covered in a tight container.
These crunchy and creamy puff pastry danishes are so delicious and easy to make. They make for a great dessert for any occasion.
Try these other Puff pastry recipes:
- Puff Pastry Wreath– Another great dessert!
- Chicken Potato Pastry Pies– Potato and chicken filled pies.
- Mini Chicken Tarts– Pastry tarts with a chicken filling.
- Fillo dough with Brie Cheese– The best cheese appetizer!
- 2 puff pastry sheets (17.3 oz)
- 1 can dulce de leche
- 2 oz unsalted butter
- 1 tsp imitation rum
- 3/4 cup chopped chocolate (or morsels)
- Remove the pastry sheets from the freezer and thaw completely before using.
- Once thawed, cut each sheet into three rows.
- Each row cut into 9-10 triangles. Do this with both pastry sheets.
- Bake in preheated oven to 365° for 20-25 minutes. Once baked, let the triangles cool completely before adding filling.
- Combine the dulce de leche, butter and rum in a bowl and mix on the lowest speed just until creamy. (Don’t over beat or it will become “runny”.) Refrigerate until ready to use.
- With a sharp knife cut each triangle in half. Spread some cream on both side and close back up. Add just a little bit of the cream to the top of the triangle. Do this to all the triangles.
- Melt the chocolate. Set aside for chocolate to completely cool.
- Place your chocolate in a plastic bag, snip off a tiny edge and drizzle the chocolate over the triangle.
- Keep covered.