Recipe information
Yield
Makes 24 Servings
Ingredients
2
sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1
large egg beaten to blend with 1 tablespoon of water (for glaze)
4
3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar
Need to make a substitution?
Preparation
Step 1
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
Step 2
Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.