From Nigella Lawson
1 sheet puff pastry
1 chocolate bar (milk or dark depending on taste)
1 egg beaten
Preheat the oven to 425 degrees. Unfold the sheet of pastry and then cut it into 6 squares.
Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider party facing you and the point away from you.
Break off small pieces of chocolate (approx. 1/2 inch) and place about 3/4-inch up from the wide end nearest you.
Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like. YIELD: 12 servings
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