Cooking Directions

• Heat the oven to 400°F. Lightly grease 2 baking sheets. Stir the egg and water in small bowl with a fork.
• Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 16 x 10-inch rectangle. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar. Starting at the short sides, fold each side toward center, leaving a 1/4-inch space in the center. Brush the pastry with the egg mixture and sprinkle with 1 tablespoon sugar. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.
• Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the pastries cut-side down, 2 inches apart on the prepared baking sheets. Brush the tops of the pastries with the egg mixture.
• Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.
• Dip half of each pastry into the melted chocolate. Place the pastries on waxed paper-lined baking sheets and refrigerate until the chocolate is set.

Ingredients

• 1 egg
• 1 tablespoon water
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
• 6 tablespoons sugar
• 1 cup semi-sweet chocolate pieces, melted