I missed posting something yesterday, sorry about that. I realized after I left for our weekend trip that I didn’t have any pictures on my laptop. We didn’t really have internet access at our cabin in Colorado anyway, so I am not sure it would have mattered. So I will give you this delicious treat today. It is super easy, very versatile and extra yummy…hopefully you will forgive me 🙂
We had a great weekend in Colorado. We went on a couple great hikes and enjoyed some much needed family time. We looked at a house and a neighborhood that we really liked. Now to figure out if we want to build a house again. We were talking to a couple in the neighborhood we liked, and the guys got to talking about football. He had tickets to the Colorado St vs Boise St game for that afternoon he wasn’t going to use. So he just gave them to us! Great last minute activity! Today was a really long day. We drove over 800 miles back to Iowa, in 11 hrs and 15 minutes with just 2 stops. I am exhausted!
1 sheet Puff Pastry Dough, thawed
8 Tbls Nutella (chocolate chips, or any other chocolate you want)
1 egg + 1 Tbls water
1/3 cup chocolate chips
2 Tbls powdered sugar
1 tsp butter
Preheat oven to 425 degrees.
Roll thawed sheet of dough out slightly. Cut into 4 equal squares. Fill each square with 2 Tbls of Nutella. Brush edges with egg wash. Fold in half over the chocolate and seal the edges. Place on a lined baking sheet. Brush the top of with egg wash.
Bake for 14-18 minutes, until golden brown. Cool on baking sheet for a few minutes, then place on wire rack.
While croissants cool, prepare the chocolate drizzle. Melt chocolate chips and butter together. Mix in Powdered sugar. If too thick you can add in a little milk. Drizzle over each croissant. Sprinkle with powdered sugar if desired.