Thursday, February 13, 2014

Chocolate Croissant


1 egg

1 sheet of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets, thawed

2/3 cup Hershey milk chocolate chips


Heat oven to 350 degrees F (177 degrees C). Beat the egg in a small bowl with a fork then set aside. 

Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet once up and once down to slightly stretch the pasty sheet. 

Cut pastry square in half then cut each half into four rectangles. 

Now, cut each rectangle diagonally into two triangles. 

Place about 4 chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. 

Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Lightly brush tops of croissants with egg.