Easy Pain au Chocolat
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tsp water
12 oz bittersweet chocolate (chocolate chips work fine)
Prepare a baking sheet by lining it with parchment or oil lightly. Cut each sheet of pastry into 12 squares and brush the tops of each with egg glaze, then sprinkle ½
oz chocolate (a few chips) on each of square and roll up tightly around the chocolate. Place on the baking sheet, seam down. Cover with plastic and refrigerate for 4 hours or overnight.
Remove pastries from fridge, preheat over to 400 degrees. Brush the tops of the pasties with remaining egg glaze, and then dust lightly with sugar and bake for about 15 minutes. Better to cool them at least a little or the butter taste is a little overwhelming.