Dark Chocolate Puff Pastry Hand Pies

• Vegetarian

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 1/2 cups Bittersweet chocolate chips
  • 1 Sugar

• Bread & Baked Goods

  • 1 box Pepperidge farm puff pastry

• Liquids

  • 1 tsp Water

Found on hostessatheart.com

Description

Ingredients

• 1 box Pepperidge Farm® Puff Pastry (2 sheets)
• 1-1/2 cups bittersweet chocolate chips
• 1 egg white
• 1 teaspoon water
• Sugar (Turbinado, demerara or white granulated)

Directions

• Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.
• Melt chocolate chips in a double boiler. When they are abut 1/2 melted, remove from heat and stir until melted and smooth.
• Lightly flour a working surface. Unfold a Puff Pastry Sheet and roll from the center with a lightly floured rolling pin. Stamp 6-4 circles with a cookie or biscuit cutter and place them on the prepared baking sheet.
• Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush.
• Spoon a Tablespoon of chocolate into the center of the Puff Pastry circle. Fold in half meeting the edges together. Crimp edges with a fork. Brush top with additional egg whites. Sprinkle with sugar. Pierce the top about three times gently with a fork or sharp knife.
• Bake for 12-15 minutes or until top is golden brown. Remove to a cooling rack.
• Put remaining chocolate in a re-closable plastic bag. Snip a small corner from the bag and drizzle the tops with additional dark chocolate.
• Serve immediately or tore in an air tight closable container at room temperature.

Nutrition