Petits Pains Au Chocolat

Bon Appétit, April 2004

45 minutes — 24 Petits Pains Au Chocolat

Ingredients

2		sheets frozen puff pastry (one 17.3 ounce package - thawed, each sheet cut into 12 squares)
1	large	egg to blend with 1 tablespoon water (for glaze)
4		3.5 ounce bars imported bittersweet or milk chocolate (each cut into 6 2x3/4-inch pieces)
		sugar

Instructions

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place one chocolate piece on edge of one 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.)

Heat oven to 400°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.