Cheats Pain au Chocolat recipe

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Nothing beats warm pastries, and these are so cheap, quick and simple!



Ready rolled puff pastry pack (around 400g)

Nutella or equivalent

1 beaten egg for basting



Line a baking tray with parchment paper and preheat the oven to 200°C / Fan 180°C / Gas 6 degrees.

Unroll the puff pastry sheet and cut it into 10/12 equal rectangles, depending on how large you want them to be.  Use a knife to spread each rectangle with the chocolate spread, leaving a 5-10mm gap around the edge free from chocolate.

Use your finger to dab water onto the chocolate-free edges to help them to stick. Roll each rectangle tightly from the shorter side, put onto the tray and baste with egg. Remember to leave space around each one as they will grow considerably – if in doubt, spread over two trays. Bake for around 20 minutes or until golden.

Leave the pain au chocolat to cool on the tray for at least 5 minutes before eating; allowing the pastry to harden a little and the chocolate to cool. Then, sprinkle with icing sugar if you fancy it, and enjoy!


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