Raspberry Dark Chocolate Croissants

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and unroll your thawed puff pastry. Cut pastry dough into three equal strips and then go in the other direction so you have 9 squares. Cut each square in half on the diagonal, to form a triangle. Break the chocolate into very small pieces; place one or two pieces of chocolate onto the edge of the triangle’s flat side. Roll up and then form into a crescent. Continue with remaining dough and lightly brush with your egg. Bake for 15 minutes turning the sheet halfway through to ensure even cooking time. Dust with powdered sugar and let cool slightly; serve warm. Makes 18 mini croissants.

If you want larger croissants, make less cuts in the dough.