Friday, 17 April 2015

CHOCOLATE CROISSANTS




CHOCOLATE CROISSANTS
Yield: 16
You Will Need
1 egg
1 tablespoon water
1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed
2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks



Directions
Heat oven to 350 degrees F (177 degrees C).
Line two baking sheets with parchment paper or non-stick baking mat.
Beat the egg and water in a small bowl with a fork or whisk 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 into a 16-inch square.
Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).
Now, cut each rectangle diagonally into two triangles (making 16 triangles).
Place about 2 teaspoons of the 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. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

Bake 20 to 25 minutes or until they are golden brown.
Notes and Tips
Recipe has been shared with permission from Pepperidge Farm.
Created By: Joanne and Adam Gallagher