This rich recipe with puff pastry filled with chocolate is a good bread to give breakfast.
Learn more about Daniela De Tagle
Ingredients12 portions
Preparation
Preheat the oven to 180 ° C.
Cut the puff pastry into 12 rectangles of approx. 5 x 8 cms.
Beat the egg in a deep bowl.
Place the rectangles with the short side facing you. With a brush, paint the top third of each rectangle with the egg.
Place approximately 1 teaspoon of chocolate in the center of each rectangle.
Roll up the rectangles starting with the short side that is closest to you.
Place the rolls in a baking sheet and with that on the egg paint a little to brown them well.
Bake for 15 minutes or until puff pastry is golden brown. Remove from the oven and allow to cool for 5-10 minutes before serving.
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