Chocolate Crescent Wraps
For casual entertaining, cut puff pastry into triangles, fill with mini chocolate pieces and voilà—chocolate pastries in no time.
serves
16
16 wraps
Ingredients
cost per recipe: $3.56
The price is determined by the national average.
-
1
egg
-
1
tablespoon water
-
1/2
of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
2/3
cup semi-sweet mini chocolate chips
How to Make It
Step 1
Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.
Step 2
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.
Step 3
Bake the pastries for 20 minutes or until they're golden brown.
