Petit Pain Au Chocolat
Delicate chocolate filled puff pastries sure to transport you to Paris!
Servings: 1 dozen
- One package puff pastry thawed, so that it's easy to work with, but not soft and doughy
- 24 batons of chocolate or your favorite chocolate bars cut into 3" x 1/2" sticks
- 1 egg slightly beaten
Pre-heat oven to 425 degrees F.
Roll thawed puff pastry out slightly, the rolled out pastry should have natural creases, for 6 pastries per sheet.
Place one stick of chocolate on each end and roll toward middle.
Brush seam with beaten egg and place, seam-side down on cookie sheet. Repeat with remaining pastry. Brush tops with beaten egg.
Bake at 425 degrees F. for 13-15 minutes, or until pastries are deep golden brown.
Cool. Serve warm or room temperature. Store leftover pain au chocolat in an airtight container.