I don’t want to torment you, but this was what I enjoyed this morning along with my espresso. I still had a sheet of puff pastry front and center in my refrigerator from the spinach puffs and I thought it might be nice to create something sweet. This is the easiest pastry ever and it absolutely melts in your mouth.
Adapted from a recipe from Pepperidge Farms. (The recipe calls for using both sheets of pastry, which makes eight. I halved the recipe and made four.)
Pain au chocolat
- 1 package (17.3 ounces) puff pastry sheets, thawed
- 1 cup semi sweet chocolate chips
- 1 egg, beaten
- Powdered sugar
Preheat oven to 350°F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets and brush with the egg.
Bake for 15 minutes or until the pastries are golden brown. Let cool completely and then dust with powdered sugar.