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Source: Nestle® Very Best Baking

Petit Pain Au Chocolat
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Constance Ipema of Orland Park, IL. For simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
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1 package (17.25 oz.) frozen puff pastry sheets
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Premier White Morsels or Milk Chocolate Morsels, divided
1 large egg, beaten
2 ounces NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Baking Bars
2 tablespoons butter or margarine (we recommend LAND O LAKES® Butter)
1 cup Powdered sugar
2 tablespoons hot water




PREHEAT oven to 350 degrees F. Grease 2 baking sheets. UNFOLD one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg. BAKE for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. MELT baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.




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