Mini Chocolate Croissants - cooking recipe

Ingredients

4 sheets frozen puff pastry, thawed
1 1/2 cups semi-sweet chocolate chips
1 None egg yolk, lightly beaten
1 tbsp granulated sugar
1 tbsp sliced almonds, lightly crushed
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper. Cut each pastry sheet into quarters (squares).
For each croissant, place a heaping tablespoon chocolate chips on a pastry square. Roll up pastry, diagonally, enclosing filling to form a log. Shape into a crescent. Place on prepared pan. Brush tops with egg yolk. Sprinkle with sugar and almonds.
Bake for 10-12 mins or until puffed and golden. Cool on baking pan 2 mins. Remove to wire rack; cool completely. Dust croissants with powdered sugar.