CHOCOLATE CROISSANTS
1 packet puff pastry (two in a box)
1 chocolate bar (milk is better than dark)
1 egg beaten
Oven at 425
Unroll puff pastry and cut into six squares.
Then cut each square in half to form two triangles.
Place a small chunk of the chocolate ( approximately 1/2 x 3/4 inch) in center of long side
And roll up to point.
Pinch a bit to seal chocolate and shape like croissant on baking tray.
(also can be folded as triangle shaped pocket and seal edges)
Brush the surface with the egg
Bake 15 minutes.
Best eaten warm when golden and puffy.
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