Dark Chocolate Puff Pastry Hand Pies

Dark  Chocolate Puff Pastry Hand Pies have a light, airy and soft interior  enhanced by deep dark chocolate. The whole thing is wrapped in a golden  brown Puff Pastry with a delicate crunch.

INGREDIENTS

– Pepperidge Farm® Puff Pastry – bittersweet chocolate chips – egg white – water

STEP 1

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.

Melt chocolate chips in a double boiler. When they are about half melted, remove from heat and stir until melted and smooth.

STEP 2

Lightly flour a working surface. Unfold a Puff Pastry Sheet and roll  from the center with a lightly floured rolling pin. Stamp 6-4″ circles  with a cookie or biscuit cutter.

STEP 3

Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush. Spoon a tablespoon of chocolate into the center of the Puff Pastry circle.

STEP 4

Fold in half meeting the edges together. Crimp edges with a fork. Brush  top with additional egg whites. Sprinkle with sugar. Pierce the top  about three times gently with a fork or sharp knife.

STEP 5

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