Chocolate Crescent Wraps
- Thaw: 40 minutes
- Prep: 15 minutes
- Serves: 16
Made With
-
of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product
Ingredients & Directions
- 1 egg
- 1 tablespoon water
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 0.666 cup semi-sweet mini chocolate chips
Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.
Bake the pastries for 20 minutes or until they're golden brown.