Chocolate Crescent Wraps
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Chocolate Crescent Wraps

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 16
  • of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    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.