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Petits pains au chocolat

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Ingredients

Prep: 20mins.
Cooking: 15mins.
Makes 18

2 sheets frozen puff pastry
1 large egg, beaten with 1 tablespoon water
2x 100g bars Lindt 70% cocoa chocolate, broken into squares, squares cut in half
1 tablespoon demerara sugar 
 

Method

1. Preheat oven to 200°C (180°C fan) and line a baking tray with baking paper.

2. Cut each pastry sheet into 9 squares and brush the top of each square with beaten egg mixture. Place chocolate in a double layer on edge of each pastry square. Roll pastry squares securely, enclosing chocolate completely, except for ends. Place rolls on baking sheet, seam-side down.

3. Brush tops of rolls with remaining egg glaze and sprinkle with sugar. Bake for about 15mins or until golden brown. Serve warm or at room temperature.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem

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