Tasty Tuesday: Petit Pains au Chocolat
Photo Courtesy of Epicurious.com
I know I promized to post my homemade spaghetti sauce, but I can’t remember where I put it or where I got it from! I’ll look a bit harder, but in the meantime I’m going to leave you with this ever so divine looking recipe that I fully plan on making Christmas morning!
Yield: Makes 24
INGREDIENTS
2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
Sugar
DIRECTIONS
Line baking sheet with parchment paper. Brush 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 egg glaze.)
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.
Source: Epicurious.com
I don’t want to think about the calories in it but im pretty sure I would love those Petit Pains