What’s not to love about croissants? Inject some chocolate and raspberry into the middle and now we’re really talking. Whip up these Raspberry Pain au Chocolat for a delicious snack whether for brunch or midnight. Don’t forget to share with friends!
1 package of frozen puff pastry, thawed
6 tablespoons of chocolate hazelnut spread
3 tablespoons of all-fruit raspberry jam
1 egg, beaten
1/4 cup of confectioners’ sugar for dusting
Preheat your oven to a temperature of 400 degrees F.
Unfold puff pastry sheets onto a lightly floured surface. Cut each one of them into thirds along fold lines. Roll each of the strips of dough out until they are about 16 inches long, and cut them strips into thirds.
Spread hazelnut spread over one half of each of the rectangles to about 1/2 inch of the edge. Spread a 1/2 teaspoon of the raspberry jam over the hazelnut spread and brush the edges with egg, and fold over other side in order to enclose filling. Press edges firmly so they seal. Repeat with remaining rectangles. Using a sharp knife, cut 5 slits across top of each of the pastres, and place them on top of your baking sheets, spacing them 2 inches apart.
Bake for about 18 minutes in a preheated oven, or until it turns golden brown. Cool on top of the racks. Dust off with confectioners’ sugar once cooled if desired.
Photo: Courtesy of Mini Baker