Petits Pain au Chocolat
Bon Appétit
Makes 24

I couldn’t trust myself with 24 of these things lying around so I halved the recipe and only used one sheet of puff pastry.  I also used one 4 ounce bar of Ghiradelli bittersweet chocolate.  I cut each square in half and it seemed to be the perfect size for the pastry square.

2 sheets frozen puff pastry (one 17.3-ounce package, thawed), each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
Sugar

Line baking sheet with parchment paper.  Brush the top of each puff pastry square with egg glaze.  Place 1 chocolate piece on edge of 1 pastry square.  Roll up dough tightly, enclosing chocolate.  Repeat with remaining pastry and chocolate.  Place pastry rolls on baking sheet, seam side down.  (Can be made 1 day ahead.  Cover pastries with plastic wrap and refrigerate.  Cover and refrigerate remaining glaze.)

Preheat oven to 400°F.  Brush tops of pastry rolls with remaining egg glaze.  Sprinkle lightly with sugar.  Bake until pastries are golden brown, about 15 minutes.  Serve warm or at room temperature.