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Easy Pain au Chocolat

The problem with Christmas breakfast is – you want it to be festive, but don’t want to spend much time in the kitchen on Christmas morning. Overnight stratas, French toast and cinnamon buns are popular because they can be assembled the night before and popped in the oven as the kids tear open their stockings. Similarly, these simple pain au chocolat can be put together the night before and refrigerated, and if you don’t manage that (there are parties and wrapping to do on Christmas eve, too), they take minutes to roll, fill with chocolate, and brush with beaten egg. And if there’s a morning of the year you can get away with serving molten chocolate wrapped in puff pastry for breakfast, this is it.

Easy Pain au Chocolat

1 package puff pastry, thawed
1/2 cup chocolate chips or semisweet chocolate chunks
1 egg, lightly beaten

On a lightly floured surface, roll the puff pastry out (if need be) to 1/4-inch thick. Cut into squares 1 1/2-4 inches across and place a chunk of dark chocolate or a few chocolate chips in a strip along the middle. Fold each side over and place seam-side down on a parchment-lined baking sheet. Brush with a little beaten egg and bake at 400ËšF for 15 minutes, or until golden.

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