- 1 sheet store-bought puff pastry.
- ½ cup dark chocolate chips, divided.
- 1 egg, beaten.
Directions:
1- Preheat the oven to 375 F.
2- Roll out the puff pastry so that it's about 1 inch wider than when it was just opened.
3- Using a sharp knif and cut long triangles out from each sheet.
4- At the wide base end of each triangle, make a 2-inch vertical slit.
5- Add 2 tbsps of chocolate chips to each wide base of the triangles.
6- Roll the dough to form croissant shapes for each triangle.
7- Place the croissants at least 1 inch apart on lined baking sheet.
8- Brush the beaten egg on the tops of the croissants.
9- Bake on the middle rack for 30 minutes, or until the pastry is light brown. Serve warm.