Cooking Directions

• Heat the oven to 375°F.  Beat the egg yolks and water in a small bowl with a fork.Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.  Brush the pastry with the egg mixture.  Cut into 16 (4-inch) squares.  Repeat with the remaining pastry sheet.Place 1 teaspoon chocolate pieces in the center of each pastry.  Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners’ sugar.

Ingredients

• 2 egg yolk2 teaspoons water2 tablespoons all-purpose flour1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed0.333 of a 12-ounce package semi-sweet chocolate piecesor semi sweet chocolate chunks (about 3/4 cup)1 tablespoon confectioners' sugar