Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and only takes a few minutes from start to finish. The air fryer gives the pastry a gorgeous flaky texture, while the chocolate melts into a soft, molten center. I also love that they’re versatile—I can use any kind of chocolate filling I have on hand. They’re fun to make, look impressive, and taste even better warm with a little whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 sheets frozen shortcrust pastry, partially thawed
1 egg, lightly beaten
24 assorted chocolates, unwrapped
Cinnamon sugar, for dusting
Icing sugar, for dusting
Whipped cream, to serve

Directions

1. I start by cutting each sheet of shortcrust pastry into 6 rectangles. I brush the edges lightly with beaten egg to help them seal.

2. I place one chocolate in the center of each piece of pastry, then fold the pastry over to enclose it completely. I press the edges with my fingers or a fork to seal them well, trimming any excess pastry if needed.

3. I place the pastry pockets on a baking paper-lined tray, brush the tops with more egg, and sprinkle them generously with cinnamon sugar.

4. I line the air fryer basket with a sheet of baking paper that’s slightly smaller than the basket to allow proper airflow. I place 6 pastry pockets in the basket, making sure they don’t overlap.

5. I cook them at 190°C for about 8–9 minutes, or until the pastry turns golden and crisp. Then, I transfer them to a plate and repeat with the remaining pockets.

6. Once all the bites are cooked, I dust them lightly with icing sugar and serve warm with a dollop of whipped cream.

Servings and Timing

This recipe makes 24 bites. It takes about 15 minutes to prepare and 10 minutes to cook, so they’re ready in just 25 minutes.

Variations

I sometimes use dark chocolate or caramel-filled pieces instead of milk chocolate for a richer flavor. When I want a fruity twist, I add a tiny spoonful of raspberry jam or caramel spread with the chocolate. For a spiced version, I mix a bit of nutmeg or cocoa powder into the cinnamon sugar topping.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them back in the air fryer at 160°C for about 3 minutes until warm and crispy again. I don’t recommend microwaving them, as it can make the pastry soft.

FAQs

Can I use puff pastry instead of shortcrust?

Yes, I often use puff pastry for a lighter, flakier texture.

Can I use different types of chocolates?

Absolutely! Any bite-sized chocolate or filling works beautifully.

How do I keep the pastry from opening while cooking?

I press the edges firmly with a fork and brush them with egg to seal them properly.

Can I make these ahead of time?

Yes, I assemble them a few hours ahead and keep them refrigerated until I’m ready to air fry.

Can I freeze them?

Yes, I freeze the unbaked pockets and air fry them straight from frozen, adding 2–3 minutes to the cooking time.

What’s the best way to serve them?

I like serving them warm with whipped cream, ice cream, or a drizzle of chocolate sauce.

Can I bake them in the oven instead?

Yes, I bake them at 200°C for 15–18 minutes, or until golden brown.

How do I make them extra crispy?

I brush the tops with egg wash and sprinkle generously with cinnamon sugar before air frying.

Can I make them without cinnamon sugar?

Of course! I sometimes use plain icing sugar or drizzle them with melted chocolate after cooking.

What can I use instead of whipped cream?

I love serving them with vanilla ice cream, custard, or even a simple dusting of powdered sugar.

Conclusion

I love how these air fryer celebration bites turn simple ingredients into a melt-in-the-middle dessert that’s both easy and impressive. They’re crisp, golden, and filled with gooey chocolate—everything I want in a quick sweet treat. Whether I make them for a gathering or as a fun weekend indulgence, they’re always a hit straight out of the air fryer.