Raspberry pain au chocolat (raspberry chocolate croissants) are flaky puff pastries filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this recipe on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Ingredients
- 1 , 17.25 ounce
- 6 tablespoons chocolate hazelnut spread
- 3 tablespoons all fruit raspberry jam
- 1 egg , beaten
- 0.25 cups confectioners' sugar for dusting , Optional
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
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3
Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
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4
Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.
Nutrition Facts
Per serving
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