Petits Pain au Chocolat

These turned out really good! They were so simple to make too! Have to tell you though that they are really small, and you will eat too many of them! If you are making more than you can eat, you should make them and then only bake what you will eat. Throw the rest in the fridge and bake them off as you need them.

Here's the recipe adapted from Dana Treat.

Prep Time: 30 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 12 pieces

Ingredients:

1 Sheets Frozen Puff Pastry (Half 17.3-Ounce Package, thawed), cut into 12 squares
1 large Egg Beaten To Blend With 1 Tablespoon Water (For Glaze)
2 3.5-ounce Bars Imported Bittersweet Chocolate, each cut into six 2×¾-inch pieces
Sugar

Directions:

1. Line baking sheet with parchment paper. Brush the top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 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 glaze.)

2. Preheat 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.