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Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Indulgent chocolate-hazelnut and raspberry filled puff pastry - pure bliss!
Ingredients:
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 6 tablespoons chocolate hazelnut spread
  • 3 tablespoons all fruit raspberry jam
  • 1 egg, beaten
  • 0.25 cup confectioners' sugar for dusting
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Lay out the puff pastry sheets on a floured surface. Divide each sheet into thirds along the folds. Roll out each strip to about 16 inches long, then cut into thirds.
  • Spread hazelnut spread on one half of each rectangle, leaving a 1/2 inch border. Top with 1/2 teaspoon raspberry jam. Seal edges with egg wash, fold over, and press firmly to seal. Repeat with remaining rectangles. Cut 5 slits on top of each pastry, then place on baking sheets, 2 inches apart.
  • Bake in a preheated oven for 18 minutes or until golden brown. Let it cool on racks, then if desired, sprinkle with confectioners' sugar.

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