Petits Pains au Chocolat

What South Beach diet?

Petits Pains au Chocolat
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 water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces

Sugar

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. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

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.


And don't you think I didn't. I had some leftover pastry (I was a little short on chocolate) so I filled those ones with Nutella and strawberry jam. Yeah, it mostly ran out all over the place, but omg they were good. That's right. 24 baby pastries consumed in less than 24 hours by four non-dieting adults. These things were seriously so easy that I can't even understand why you're not already making them.