So you’ve bought some puff pastry and made an apple tart, right? What about the other sheet of puff pastry? I mean, they come 2 to a box. Did you make a second tart? There is absolutely nothing wrong with that, but I thought I would share what I did with my second sheet. First of all, I wrapped it in parchment paper and put it in a freezer bag and kept it in the freezer for a week. And I would have left it there longer but last night it called to me. Well, actually it was probably my stomach throwing its voice. At first I thought I would make cheese danish (cream cheese and powdered sugar combine to make an easy filling). But then the pound plus dark chocolate bar (the same one I used in the chocolate-chunk-cupcakes) was staring at me again. And once again, it fit the bill.
I made chocolate croissants.
Of course, they are not authentic croissants but I promise you they will satisfy (Dan’s first bite was followed by “that’s just ridiculous”. He meant it in a good way). And it is beyond easy. I used to call these “turnovers” but Dan made the comparison to chocolate croissants and you know what? He’s right. They can totally pass for a quick croissant. But if you are really in the mood for turnovers, try filling these with your favorite jam or fruit (with sugar and butter)… or go crazy and fill it with something savory.
1. Thaw 1 sheet of puff pastry. Roll it out and then cut it into 4 squares. (measurements need not be precise here).
2. Chop up some chocolate that you like… approximately 2 ounces (or however much looks like enough to you)
3. Put a little chocolate in the center of each puff pastry square and fold it into a triangle. Fold over the edges and use a fork to crimp the edges (I found this helps create a seal)
4. Bake at 400 degrees for about 15 minutes.
5. Sprinkle it with powdered sugar and enjoy it while it is still warm…