Mini Pain au Chocolat

Name: Mini Pain au Chocolat
Prep time: 10 min
Yield: null
Ingredients: 1 pkg (17.3 oz) frozen puff pastry, thawed; 1 egg, beaten with 1 tbsp water; 3/4 cup (4.5 oz) Ghirardelli bittersweet chocolate morsels; 2 tablespoons seedless raspberry jam or orange marmalade; 1 tablespoon sugar

Prep 10 m

Bake 18 m

Ingredients

1 frozen puff pastry, thawed
1 egg, beaten with 1 tbsp water
3/4 cup (4.5 oz) Ghirardelli bittersweet chocolate morsels
2 tablespoons seedless raspberry jam or orange marmalade
1 tablespoon sugar

Directions

1 of 2 Heat oven to 400 degrees . Unfold pastry sheets on a cutting board and cut each into 6 equal pieces. Roll one piece out lengthwise to 7 inches. Brush edges with egg wash. Place a scant tbsp chocolate in center of pastry. Top with 1/2 tsp raspberry jam or orange marmalade. Starting on a short side, fold one end over chocolate, then fold over other end to resemble an envelope. Place on a baking sheet. Repeat with all pastry pieces, chocolate, and jam or marmalade. Brush pastries with egg wash; top with sugar.
2 of 2 Bake at 400 degrees for 18 minutes or until puffed and golden brown. Cool slightly before serving.

Nutrition Information for Mini Pain au Chocolat
Servings Per Recipe:
Per Serving: 2 g fiber, 4 g pro., 205 mg sodium, 241 kcal cal., 16 g Fat, total, 18 mg chol., 5 g sat. fat, 23 g carb.