Petit Pain Au Chocolat - cooking recipe

Ingredients

1 (17 1/4 ounce) package frozen puff pastry, thawed
1 cup chocolate chips, divided
1 large egg, beaten
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup powdered sugar
2 tablespoons hot water

Preparation

Preheat oven to 350\u00b0F. Grease 2 baking sheets.
Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10\" square.
Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
Brush tops of each pastry with beaten egg.
Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
Drizzle icing over pastries.