Petits Pains Au Chocolat
- 2 sheets frozen puff pastry - (one 17.3-oz pkg) thawed, and 1 sheet cut into 12 squares
- 1 large egg beaten with
- 1 tablespoon water for glaze
- 4 imported bittersweet or milk chocolate bars - (3.5 oz ea) each cut
- into six 2" by 3/4" pieces
- Sugar for sprinkling
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam-side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400 degrees. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
This recipe yields 24 pieces.