Heavenly Chocolate Croissant Puffs

1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.Thaw the puff pastry sheets according to package instructions, usually about 30 minutes at room temperature.

3.On a lightly floured surface, roll out each puff pastry sheet to smooth out any creases and to slightly enlarge them.

4.Cut each sheet into 4 equal squares, resulting in 8 squares total.

5.In a small bowl, mix the semi-sweet chocolate chips, almond paste, vanilla extract, and almond extract until well combined.

6.Place a tablespoon of the chocolate mixture in the center of each pastry square.

7.Fold the corners of each square towards the center to create a pouch, pinching the edges to seal them tightly.

8.Beat the egg in a small bowl and brush the egg wash over the tops of the pastry puffs to give them a golden color when baked.

9.Sprinkle a little sugar on top of each puff for added sweetness and crunch.

10.Place the filled and sealed pastry puffs on the prepared baking sheet, leaving space between each one.

11.Bake in the preheated oven for 15-20 minutes, or until the puffs are golden brown and flaky.

12.Remove from the oven and let cool slightly before serving.