Petits Pains Au Chocolat

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45 minutes 24 Petits Pains Au Chocolat Print RecipeEmail Recipe


2 sheets frozen puff pastry (one 17.3 ounce package - thawed, each sheet cut into 12 squares)
1largeegg 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)


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.

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