Wednesday, May 6, 2009

Petit Pains au Chocolat

I would have taken a picture of these except we were too excited to wait. I grew up eating these in Morocco and are very popular in Europe. Here is an easy recipe I found in a kid's cookbook.

  • 1 sheet froezn puff pastry
  • 4 ounces thin semi-sweet chocolate bar
  • 1 large egg

  • Preheat oven to 400 degress
  • Thaw pastry at room temperature for 20 minutes until it is bendable. Cut pastry sheet into 12 squares
  • Break or cut chocolate into 12 small rectangles. Place chocolate on one edge of the pastry and rool tight, finishing the seam on the bottom.
  • Place the rolled-up pastries, seam side down. Press the open edges of the pastry with fork to seal
  • Seperate egg yolk and egg white. Whisk egg yolk and 1 T of water. Using a pastry brush brush the tops of the pastry with egg wash.
  • bake 20 minutes or until puffed and golden
  • Let cool.

Kids Cook 1-2-3

by Rozanne Gold

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