Getting your player ready...
Hannah Ellison began helping her mom make these easy croissants when she was just 2 — placing three chocolate chips on each pastry square. Sue Ellison created this recipe, which was published in the May 1985 issue of Bon Appetit. Makes 36 small pastries.
Ingredients
- 1 package puff pastry (thawed according to package directions)
- 2/3 cup milk chocolate chips
- Powdered sugar and cocoa
Directions
Cut each pastry sheet into 9 equal squares and moisten edges. Place 3 chocolate chips on each piece of pastry, fold over and smush edges. Bake at 350 for about 12 minutes. Remove from baking sheet, cool, dust with powdered sugar, then cocoa powder.
