Several months ago we were in a local Mexican eatery and experienced a lovely dessert. It was a chocolate chimichanga. Simply put, it was delightful! By the way, did you know that the Chimichanga was invented right here in Tucson? Yes it was! Like so much "Mexican" food, this was a product of American tastes and a little accident when a burrito accidentally got deep fried.
Anyway, with that in mind, I took a bit of the puff pastry I had in a small 5x5 inch sheet and some leftover chocolate bits and did my own version - without the deep frying!
It's really simple to do. I used a small sheet and just made two, but you can use the larger sheets and make a whole batch. Keep in mind though, these should be served while they're warm for best taste and effect.
All you need to do is roll out a puff pastry sheet and then cut it in triangles (use your own judgment for size - either big or small). Then coat the triangles with a mixture of a beaten egg and 1 tbs. of water mixed together. On top of that spread chocolate chips or bits in a mounded line in the center from corner to corner. Fold two ends together and roll the pastry from the wide end to the narrow end. Place on cookie sheet and brush with egg mixture (to make them nice and brown) and bake for about 20 minutes in a 375° oven. Remove when browned and allow to cool slightly. Serve immediately.
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