Petits Pains au Chocolat

[nverland]

Petits Pains au Chocolat

2 sheets frozen puff pastry (one 17.3-ounce package), thawed
1 egg beaten with 1 Tbs (15 ml) water
4 3.5-ounce (100 g) bittersweet or milk chocolate bars
About 1/4 cup (60 ml) sugar

Unfold the sheets of puff pastry and cut each into 12 squares.
Place them on baking sheets lined with parchment paper and
brush with the egg wash. Cut each chocolate bar into six pieces
about 3/4 x 2 inches (2 x 5 cm) and place one on the edge of
each pastry square. Roll the pastry up to enclose the chocolate
and place seam side down on the parchment. Brush the pastries
with the remaining egg wash and sprinkle lightly with sugar.
Bake in a preheated 400F (200C) oven until golden brown, about
15 minutes. Cool on wire racks and serve warm or at room
temperature. Makes 24.