Mini Pain au Chocolat

Mini Pain au Chocolat
Prep 10 mins Bake 400°F 18 mins


  • 1 pkg (17.3 oz) frozen puff pastry, thawed
  • 1 egg, beaten with 1 tbsp water
  • 3/4 cup (4.5 oz) Ghirardelli bittersweet chocolate morsels
  • 2 tablespoons seedless raspberry jam or orange marmalade
  • 1 tablespoon sugar

Make It

1. Heat oven to 400 degrees . Unfold pastry sheets on a cutting board and cut each into 6 equal pieces. Roll one piece out lengthwise to 7 inches. Brush edges with egg wash. Place a scant tbsp chocolate in center of pastry. Top with 1/2 tsp raspberry jam or orange marmalade. Starting on a short side, fold one end over chocolate, then fold over other end to resemble an envelope. Place on a baking sheet. Repeat with all pastry pieces, chocolate, and jam or marmalade. Brush pastries with egg wash; top with sugar.

2. Bake at 400 degrees for 18 minutes or until puffed and golden brown. Cool slightly before serving.

Nutrition Facts

Amount Per Serving: cal. (kcal): 241, Fat, total (g): 16, chol. (mg): 18, sat. fat (g): 5, carb. (g): 23, fiber (g): 2, pro. (g): 4, sodium (mg): 205, Percent Daily Values are based on a 2,000 calorie diet.