Pain au Chocolat

Ingredients :

* 1 sheet (from 17.3 oz. package) frozen puff pastry, thawed
* 1 3.5-oz. bar imported bittersweet chocolate
* 1 3.5-oz. bar imported milk chocolate
* For the glaze: 1 egg beaten with 1 Tablespoon water
* Sugar

Method :

Line a baking sheet with parchment paper.
1. Cut the each chocolate bar into six 2x3/4-inch pieces.

2. Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.

3. Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.

4. Place the rolls on a baking sheet, seam side down. (Can be made 1 day ahead to this point. Cover with plastic wrap and refrigerate.)

5. Preheat oven to 400°F. 6. Brush the tops of the rolls with the egg wash. Sprinkle with sugar. Bake for 15 minutes or until the pastries are golden brown.