Preheat oven to 180ºC fan bake (200ºC bake). Line a large oven tray with baking paper.
Cut each pastry sheet into three long rectangles. Take one of the pastry pieces and add a strip of chocolate along one of the short edges. Roll the pastry up to just enclose the chocolate. Add another strip of chocolate and finish rolling the pastry all the way up.
Repeat with remaining pastry pieces and chocolate, to form six mini pain au chocolat. Place on prepared tray, seam side down. Press down lightly to flatten a little.
Brush pastries with egg wash and sprinkle with almonds. Bake for 20-25 minutes, until puffed and golden brown. Allow to cool for 5 minutes before dusting with icing sugar and serving.
This recipe is easily halved if you only have one pastry sheet.
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