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
Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.
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.
Bake the pastries for 20 minutes or until they're golden brown.

Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Heavenly Cannoli Tartlets
-
Crabmeat Cups
-
Grilled Pineapple Tart
-
Brie and Walnut Tartlets
-
Mini Pull-Apart Pepperoni Bread
-
Pull-Apart Puff Pastry Snowflake
-
Cappuccino Mousse Timbales
-
Crisp Pastry Waffles
-
Almond Orange Pithivier
-
Crab Appetizer Napoleons
-
Caramel Pecan Cups
-
Puff Pastry Valentine Cookies
-
Pear Mini-Turnovers
-
Elephant Ears
-
Turkey & Mushrooms in Pastry Shells
-
Wild Mushroom Ragoût in Puff Pastry Shells
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?