chocolate breakfast pastries

These two-bite treats are our homemade version of pain au chocolate.  I like to make them the night before; cover and refrigerate so they are ready to bake up for breakfast.  I just put chunks of dark chocolate (about 1/2 oz. each) on little rectangles of thawed puff pastry, brush edges with egg wash and fold dough over to completely encase the chocolate.  Place on a parchment lined baking sheet, cover and chill.  For breakfast:  heat oven to 400 degrees.  Brush tops of pastries with egg wash, sprinkle with sugar, and bake for 15-20 minutes until puffed and brown.  Let them cool down a bit so you don't burn yourself on the yummy melted chocolate filling.