Petit Pain au Chocolat

2 sheets frozen puff pastry, thawed, each sheet cut into 12 squares
1 egg
1 T water
3 ~ 3.5 oz bars good quality semisweet chocolate, recommended Lindt Excellence 50% Cocoa, separated into squares
Decorator sugar (optional)

Preheat oven to 400°. Line baking sheet with parchment paper or heavily coat with cooking spray.

Place 1 chocolate piece in center of each pastry square. Roll each dough square tightly, completely enclosing chocolate and pinch to seal. Place pastry rolls on baking sheet, seam side down.

Beat egg and water together, brush tops of pastry rolls with egg glaze and sprinkle lightly with decorator sugar if desired. Bake until pastries are golden brown, 15-20 minutes. Remove immediately from baking sheet to wire rack to cool.

Serve warm or at room temperature. Store leftovers (yeah, right) loosely covered.

Yield 24 2-bite pastries.


Chef's Note: The added decorator sugar looks pretty and adds extra crunch but is definitely not traditionally French. For an authentic patisserie, I recommend omitting it all together.