Caramelized Chocolate Stuffed Dumplings



1 kg Danish pastry dough (order from Shirley’s)

250 gm Chocolate Chips

1 beaten egg (coat the dumpling before baking)


1 cup syrup

2 cups water

1 teaspoon vanilla essence


  1. Pre-heat oven to 220 degrees.
  2. Combine syrup and water in a pot and boil until nicely bubbling than reduce the heat for a 5 min simmer. Remove from heat & add the vanilla essence.
  3. To form the dumpling break the dough into slightly smaller than squash the ball size pieces &flatten with the palm of your hand.
  4. in the middle of the pastry put a large pinch of choc chips & pinch the pastry closed, than gently roll into a nice shaped ball.
  5. Spray a deepish oven proof dish with spray & cook &put the balls in, brush with a little egg wash until lightly golden brown.
  6. When cool pour the sauce over
  7. garnish with beaten cream or parev substitute, fresh mint and orange rind.



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