Chocolate Croissants

  • 1 (370g) packet ready rolled butter puff pastry
  • 100g chocolate (milk or dark depending on taste)
  • 1 egg beaten
Preheat the oven to 220°C/gas 7. Unfurl the sheet of pastry and then cut it into 6 squares.

Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.

Break off small pieces of chocolate (approx 1-cm) to place about 2-cm up from the wide end nearest you.

Then carefully roll from that chocolate loaded end towards the point of the triangle.

You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniature, croissant-like.

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