Milk Chocolate and Almond Croissants

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   Special equipment: pizza cutter or kitchen shears, ruler

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   Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

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   Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape).

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   If the puff pastry is very sticky, very lightly flour the work surface.

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   Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise.

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   Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half.

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   Cut each half into 8 triangles, with the base of each triangle measuring 2 inches.

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   (They will be very long isosceles triangles.)

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   You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece.

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    This sheet of triangles will be reserved for the chocolate croissants.

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    Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.

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    For the chocolate croissants: 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.

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    Repeat with the remaining puff pastry and chocolate.

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    Place the pastry rolls on the baking sheet, seam-side down.

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    Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up.

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    (You can make these croissants 1 day ahead up to this point.)

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    Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.

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    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.

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    Repeat with remaining puff pastry triangles and almond paste.

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    Place the pastry rolls on a baking sheet, seam-side down.

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    Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up.

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    (You can make these croissants 1 day ahead up to this point.)

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    Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.

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    Bake until the pastries are golden brown, about 15 minutes.

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    Serve warm or at room temperature.

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    Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything.

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    They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat.

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    But don't stop there, you can stuff these mouthwatering minis with savory fillings too.

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    Ham and cheese croissants are crazy good!

* Per serving · 4 servings · Values may vary.