Petits pains au chocolat

By bakers_delight85

Ingredients

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed, each sheet cut into 12 squares
• 1 large egg, beaten to blend with 1 Tbsp. water (for glaze)
• 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4 inch pieces (Use high-quality chocolate as Lindt or Perugina)
• Sugar (for sprinkling)

Details

Servings 24

Preparation

Step 1

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, seam side down, on prepared baking sheet. (Can be made 1 day ahead. Cover pastry rolls with plastic wrap and chill. Cover and chill remaining egg glaze.) Preheat oven to 400 degrees F. 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. Makes about 24 pastries.