Today I was inspired to try a new recipe for mini pain au chocolat. That’s right. Fancy pastries camper style compliments of Family Circle.
Mini Pain au Chocolat
Prep 10 min
Bake at 400 for 18 min
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg, beaten with 1 tbsp water
3/4 c Ghirardelli bittersweet chocolate mortals
2 tbsp seedless raspberry jam
1 tbsp sugar
Heat oven to 400 degrees
Unfold pastry sheets on a cutting board and cut each into 6 equal pieces. Roll one piece out lengthwise to 7 inches
Brush edges with egg wash.
Place a scant tbsp of chocolate in center of pastry. Top with 1/2 tsp jam.
Starting on short side, fold one end over chocolate, then fold over other end to resemble an envelope. Place on a baking sheet. Brush pastries with egg wash and top with sugar
Bake at 400 for 18 mins or until puffed and golden brown. Cool slightly before serving.
OMG! Look at my incredibly adorable little pastries!!
Verdict: Oh my God. These are amazing! Seriously! I can’t believe I made these! AND they way easier than making cookies. Shocker, I know! Impress the pants off yourself and try these. You will not be disappointed!