Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

This recipe for raspberry pain au chocolat (raspberry chocolate croissants) yields puff pastries filled with chocolate-hazelnut spread and raspberry spread.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 189 Calories

Ingredients

• 1 egg, beaten
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 6 tablespoons chocolate hazelnut spread
• 3 tablespoons all fruit raspberry jam
• 0.25 cup confectioners' sugar for dusting

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.

Step 3

Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

Step 4

Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.