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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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So, so easy and addictive!! Recipe is from Pepperidge Farm. Ingredients:
1 egg |
1 tablespoon water |
1/2 of a 17 . 3 ounce package pepperidge farm puff pastry sheet, thawed (1 sheet) |
2/3 cup semisweet mini chocolate chips |
Directions:
1. Heat the oven to 350°F Beat the egg and water in a small bowl with a fork or whisk.
2. 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.
3. Bake the pastries for 20 minutes or until they're golden brown.
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