By Danielle Nieman
– 2 Puff Pastry Sheets – Chocolate Chips – Flour
Preheat the oven to 350 degrees F. Unfold one of the defrosted puff pastry sheets onto a lightly floured surface.
Take a sharp knife and cut the square into four triangles.
Take one of the triangles and add 2 tbsp of chocolate chips, placing them on the wide piece.
Fold in the wide end first (about one inch) to hold the chocolate morsels.
Next, take the end pieces and fold them over.
Cover the last flap to secure the chocolate inside. It will look like an envelope.
Place the folded pastry onto the baking sheet. Lightly brush each chocolate croissant with the egg wash.
Bake the pastries at 350 degrees F for 20-22 minutes.
Dust each baked chocolate puff pastry with powdered sugar before serving.