I have been craving a chocolate filled croissant from the bakery ever since I first had one (and it wasn't that long ago)...Mmm they're delicious! So since I had a sheet of puff pastry leftover, I added some chocolate chips and voila! These little tasty treats did me just fine. You know, these little sweets would make a fabulous Valentine's Day treat!
Puff Pastry Chocolatines
slightly adapted from Pepperidge Farm
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry sheets (1 sheet), thawed
1 egg, beaten12 TBL semi sweet mini chocolate chips
Confectioners' sugar
Heat the oven to 375°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (3 x 2 1/2-inch) rectangles. With a short side facing you, brush the top third of each rectangle with the egg. Place about 1 tablespoon chocolate in the center of each rectangle. Starting at the short end closest to you, roll up like a jelly roll. Place the filled pastries onto a baking sheet. Brush with the egg.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle the pastries with the confectioners' sugar.
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enjoy,
2 Comments:
Yum, yum! Reminds me of my SIL's fried chocolate pies!
yum! do you have panera bread near you? they make a good chocolate croissant, but i'm sure it involves defrosting a pan of them in the morning.
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