These are ridiculously easy to make and yet oh so delicious and sinful. Life's too short to make your own puff pastry so I cheated and used a pack of ready rolled pastry! I added a combination of dark chocolate chips, milk chocolate chips and peanut butter chips. Some were just chocolate, just peanut butter or a combination of peanut butter and chocolate. The peanut butter one was the clear winner and I'm sure I'll be making a lot more of these.
I'm sending this to The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... which has the theme of 'fun' this month. These were fun to eat especially since you don't know what the filling is until you bite into it!
I'm also sending this to Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is 'Spring into Easter' and although this is not a traditional Easter bake, I think it would be perfect for Easter breakfast or brunch as it's quick and easy to make and you can use any leftover easter egg chocolates instead of chocolate chips.
roll them up starting with the longer end and pull the ends down on each side so it forms a crescent shape
brush with eggwash (1 egg beaten with 1 tablespoon of water) before baking for about 30-35 minutes in a preheated oven of 200C until golden brown