Chocolate Crescent Wraps

For casual entertaining, cut puff pastry into triangles, fill with mini chocolate pieces and voilà—chocolate pastries in no time.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 20 minutes
  • Serves: 16

Recipe

Ingredients

  • 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

Directions

  1. Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.

  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.

  3. Bake the pastries for 20 minutes or until they're golden brown.

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