Pain au Chocolat

A rather non-authentic French pastry that's great for breakfast or dessert. Also, proof that we eat more than just Japanese food at our house. I lost the recipe for this long ago, so I'm kind of approximating. It's pretty hard to screw up though.

1 sheet puff pastry, thawed*
3 Hersheys chocolate bars broken along the lines
1 egg white, beaten
flour
butter for greasing the cookie sheet
powdered sugar for dusting

Preheat oven to 350 degrees. Grease cookie sheet with butter. Unfold puff pastry on lightly floured cutting board. Dust with flour. Roll out slightly with a rolling pin.

Cut puff pastry as follows (more or less..it got really complicated as I tried to write it out so I decided a diagram was probably preferable to my confusing instructions):

Each pastry piece should be about as wide as a piece of the broken chocolate bar is long.

Brush each piece with the beaten egg white and place a square of chocolate about 1/2 inch from the end of the pastry piece. Roll it up into a log, using your fingers to squish the end into kind of a seal. Leave the sides open. Place the log seal side down on the cookie sheet. Repeat with each pastry rectangle.

Brush tops of each log with egg white then pop them in the oven until the tops start browning. Make a note of the time because I have no idea how long these are supposed to bake (15 minutes, maybe?).

Dust with powdered sugar and enjoy!

Kayla's Notes*

-Find puff pastry in the freezer section of the grocery store. Each box usually comes with 2 sheets. It dries out kinda fast, so make sure you wrap up the other sheet in plastic wrap and put it back in the freezer pretty quick so it doesn't get ruined. Make sure it's puff pastry and not phyllo dough (easy to confuse).

-There should be a few squares of chocolate left. Since they didn't make it into the recipe the calories don't count. Enjoy some guilt free chocolate while the the pain au chocolat bakes!