Air fryer chocolate puffs recipe
 These 3-ingredient air fryer chocolate puffs are so simple to make. They are the perfect afternoon pick me up with a cup of tea or after school snack. Use chocolate spread or the jam of your choice. This recipe was tested working in three batches in a 3.2 litre basket air fryer. It is not suited to a model fitted with a stirring paddle. 320g sheet ready-made puff pastryplain flour, for dusting6 tbsp chocolate spread or jam1 large free-range egg, lightly beaten 320g sheet ready-made puff pastry plain flour, for dusting 6 tbsp chocolate spread or jam 1 large free-range egg, lightly beaten Method Prepare a square of baking paper that just fits in the basket of the air fryer, leaving a little space around the edges for air to circulate. Preheat the air fryer to 160C. Unroll the pastry on a lightly floured work surface and use a sharp knife to cut into six equal squares.Each pastry square is going to be folded diagonally to create a triangle shape – begin by spooning 1 tablespoon chocolate spread or jam on one half of a pastry square, starting along the diagonal and working out to fill the pastry half. Leave space around the edges of the pastry half. Lightly brush the edges of the filled pastry half with the beaten egg. Fold over the other side of the pastry square to seal in the filling and create a triangle shape. Seal the edges and crimp with the prongs of a fork. Repeat with the other pastry squares. Lightly brush the tops of the puffs with the remaining beaten egg. Cook in the air fryer in batches for 20–25 minutes until puffed, golden on top and slightly golden on the base. Keep the pastries warm between batches. Alternatively, the pastries can be assembled and chilled in the fridge without the beaten egg topping for up to 2 days. Leave to cool slightly before eating. Prepare a square of baking paper that just fits in the basket of the air fryer, leaving a little space around the edges for air to circulate. Preheat the air fryer to 160C. Prepare a square of baking paper that just fits in the basket of the air fryer, leaving a little space around the edges for air to circulate. Preheat the air fryer to 160C. Unroll the pastry on a lightly floured work surface and use a sharp knife to cut into six equal squares. Unroll the pastry on a lightly floured work surface and use a sharp knife to cut into six equal squares. Each pastry square is going to be folded diagonally to create a triangle shape – begin by spooning 1 tablespoon chocolate spread or jam on one half of a pastry square, starting along the diagonal and working out to fill the pastry half. Leave space around the edges of the pastry half. Lightly brush the edges of the filled pastry half with the beaten egg. Each pastry square is going to be folded diagonally to create a triangle shape – begin by spooning 1 tablespoon chocolate spread or jam on one half of a pastry square, starting along the diagonal and working out to fill the pastry half. Leave space around the edges of the pastry half. Lightly brush the edges of the filled pastry half with the beaten egg. Fold over the other side of the pastry square to seal in the filling and create a triangle shape. Seal the edges and crimp with the prongs of a fork. Repeat with the other pastry squares. Fold over the other side of the pastry square to seal in the filling and create a triangle shape. Seal the edges and crimp with the prongs of a fork. Repeat with the other pastry squares. Lightly brush the tops of the puffs with the remaining beaten egg. Cook in the air fryer in batches for 20–25 minutes until puffed, golden on top and slightly golden on the base. Keep the pastries warm between batches. Alternatively, the pastries can be assembled and chilled in the fridge without the beaten egg topping for up to 2 days. Lightly brush the tops of the puffs with the remaining beaten egg. Cook in the air fryer in batches for 20–25 minutes until puffed, golden on top and slightly golden on the base. Keep the pastries warm between batches. Alternatively, the pastries can be assembled and chilled in the fridge without the beaten egg topping for up to 2 days. Leave to cool slightly before eating. Leave to cool slightly before eating. Recipe tips If you don't have an air fryer you can cook these in an oven preheated to 220C/200C Fan/Gas 7 for 20–25 minutes.