Recipe

Raspberry Pain Au Chocolat (raspberry Chocolate Croissants) Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 400F degrees F.
Step #2 Unfold the puff pastry sheets on a lightly floured surface.
Step #3 Cut each one into thirds along the fold lines.
Step #4 Roll each strip of dough out to about 16 inches long, & cut strips into thirds.
Step #5 Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
Step #6 Spread about 1/2 tsp of the raspberry jam over the hazelnut spread.
Step #7 Brush the edges with egg, & fold over the other side to enclose the filling.
Step #8 Press the edges firmly to seal.
Step #9 Repeat with the remaining rectangles.
Step #10 Use a sharp knife to cut 5 slits across the top of each pastry, & place them on baking sheets, spacing 2 inches apart.
Step #11 Bake for 18 mins in the preheated oven, or until golden brown.
Step #12 Cool on racks.
Step #13 Dust with confectioners' sugar when cooled if desired.
Enjoy the Raspberry Pain Au Chocolat (Raspberry Chocolate Croissants) recipe

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