Mini Pain au Chocolat
Heat oven to 400°. 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.Advertisement
Bake at 400° for 18 minutes or until puffed and golden brown. Cool slightly before serving.