Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Ingredients
- 1 pkg frozen puff pastry (17.25 oz) thawed
- 6 tbs hazelnut spread
- 2 tbs raspberry jam all fruit
- 1 egg
- 1/4 cup confectioners sugar for dusting (optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling.
- Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart. Bake for 18 minutes in the preheated oven, or until golden brown.
- Cool on racks. Dust with confectioners' sugar when cooled if desired.
Notes
Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
"Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. Simple, elegant, and delicious."
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