2 sheets frozen puff pastry, mostly thawed
4 (1/2-ounce) Hershey's mini milk or dark chocolate bars broken in quartes
1 LG egg, beaten
Bakers Sugar, for sprinkling
1/2 (7-ounce) package almond paste, divided, to 1 teaspoon pieces, rolled into a ball
Almond slices, for garnish
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Place 1 sheet thawed puff pastry on the work surface portrait style. If the puff pastry is very sticky, lightly sprinkle work surface with powdered sugar. Using a pizza wheel cutter, cut the puff pastry in half, width wise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each long triangle measuring 2 inches. Flip triangles over to attain maximum puffing! Place in freezer. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants. Place in freezer briefly to chill.
For the chocolate croissants: Remove first triangle batch from freezer. Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. Prepare day ahead and store if desired.
Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the freezer until the dough firms up. (You can make these croissants 1 day ahead)
Just before baking, remove the croissants from the freezer, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
Your friends will love them!!