Are you sure I've never posted these before? I've never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven.
1 box frozen, pre-rolled all-butter puff pastry
Good quality dark chocolate, the thinnest bars you can find - 1 1/2 of the big bars usually does it
1 egg mixed with a tablespoon of water
Lay one sheet of thawed but very cold puff pastry out on the counter.
Use a pastry brush to paint egg wash around the chocolate
Flop on the top sheet of pastry
Push down between the chocolate and on the edges
Use a pizza wheel or knife to cut between the chocolate to make individual pastries. I usually do 8 because that's Pop-Tart size, but you can make them bigger or smaller.
Crimp the edges using a fork and dock the top
Brush egg wash onto the tops of your pastries
Put on a parchment lined sheet pan and freeze until hard. Then wrap tightly and keep in the freezer until ready to bake.
Preheat oven to 400 degrees
Place completely frozen pastries on a parchment lined sheet pan
Bake for 20 minutes, until puffed and darkly golden