Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Description
This recipe for raspberry pain au chocolat (raspberry chocolate croissants) yields puff pastries filled with chocolate-hazelnut spread and raspberry spread.
Ingredients
•
1 (17 1/4 ounce) package frozen puff pastry, thawed
•
6 tablespoons chocolate hazelnut spread
•
3 tablespoons all fruit raspberry jam
•
1 egg, beaten
•
1/4 cup confectioners' sugar for dusting
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
3
Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
4
Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.