Saturday, March 13, 2010
I'm so excited to finally get to participate in IHCC this week! It has been crazy busy around here, and I haven't had a chance to find a recipe, get to the store and make stuff in quite a while. The theme this week "Tea Time" and while I dont drink hot tea this recipe goes equally well with a good cup of coffee. I chose Nigella's Chocolate Croissants because well... I love chocolate... and I already had everything I needed.
1 package butter puff pastry
1 egg beaten
Preheat the oven to 425 degrees F. Open the sheet of pastry and then cut it into 6 squares.
Cut each square diagonally to give 2 triangles. Put the triangle with the wider part facing you and the point away from 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.
Original recipe found here.