Petit Pain Au Chocolat
1 pkt frozen puff pastry sheets - (17.25 oz) thawed
1 lrg egg beaten
1 Nestle Toll House semi-sweet
(we recommend Land O Lakes butter)
1 cup powdered sugar
2 tablespoons hot water
Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
Melt baking bar and butter in small, microwave-safe bowl on High (100%%) power for 30 seconds; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.
Comments: A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Constance Ipema of Orland Park, IL. For simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown, then delicately drizzled with a sweet chocolate icing.