Chocolate Croissants!

Easy as 1-2-3 ingredients! 

2 Sheets of Puff Pastry

Semi-sweet Chocolate Chips

Confectioner's Sugar (for dusting)

Thaw the puff pastry according to package directions.

I used a pizza wheel and followed the lines of the folds to cut

each sheet into 3 strips (6 total from 2 sheets of pastry).

Preheat oven to 400 degrees.

  

Cut each strip in half (will yield 12 small rectangles, but

if you want to make small snack size croissants, cut the

small rectangle in half one more time to yield 24).

Place 1 heaping tablespoon chocolate chips

on the pastry rectangle.

Fold pastry rectangle in half, over the chocolate chips.

Use the pad of your finger or a fork to secure the edges.

Make two small cuts to the top of each pastry and transfer

the pastries to a parchment lined baking sheet. Bake for 20-23

 minutes (rotating 180 degrees after 10 minutes) at 400 degrees.

Remove from oven when the pastries are lightly golden

brown and puffed to perfection!  Immediately transfer

to a wire rack for cooling. 

Allow pastries to cool for about 10 minutes, then use

a small sift to dust each one with confectioner's sugar.

Looky there, so easy and tasty!!!  Enjoy!