Active Time

　　20 min

　　Total Time

　　45 min

　　

Ingredients

Makes 32 small pastries

　　1 (17 1/4-oz) package frozen puff pastry sheets, thawed

　　1 large egg

　　1/3 cup raspberry jam

　　3 1/2 oz fine-quality milk chocolate, finely chopped

　　

Special Equipment

parchment paper

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

　　

Step 2

Line 2 large baking sheets with parchment paper.

　　

Step 3

Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.

　　

Step 4

Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.

　　

Step 5

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.