Quick 3-Ingredient Chocolate Filled Puff Pastry

0 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
1 Unfold your pastry on a lightly floured surface and roll it out to roughly 12x16 inches, thinner than it comes out of the box. If it starts to feel warm or sticky, slide it onto a cutting board and refrigerate for 10-15 minutes before continuing.
2 Cut the sheet into 6 equal rectangles, 3 per row. Each piece should be roughly 4x6 inches.
3 Scatter a thin, single layer of chocolate chips down the center of each rectangle, leaving at least 3/4 inch of bare dough on all sides. Less than you think you need.
4 Fold one long side over the chips, pressing firmly. It should cover the chips almost completely. Now brush egg wash on top of that folded layer.
5 Fold the second side over the first, pressing down firmly so it sticks to the egg-washed surface. Press the short ends closed and crimp lightly with a fork.
6 Place the pastries seam-side down on the cold baking sheet, brush the tops with egg wash, and refrigerate for at least 15 minutes.
7 Bake 14 to 17 minutes until deep golden brown. Don’t open the oven before 12 minutes. Cool 5-10 minutes before serving.
8 Optional: Dust with powdered sugar right before serving.