Raspberry Pain Au Chocolat (raspberry Chocolate Croissants)

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

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 (optional)

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 unfold the puff pastry sheets on a lightly floured surface.
• 3 cut each one into thirds along the fold lines.
• 4 roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• 5 spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
• 6 spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread.
• 7 brush the edges with egg, and fold over the other side to enclose the filling.
• 8 press the edges firmly to seal.
• 9 repeat with the remaining rectangles.
• 10 use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• 11 bake for 18 minutes in the preheated oven, or until golden brown.
• 12 cool on racks.
• 13 dust with confectioners' sugar when cooled if desired.