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1 sheet puff pastry
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
100 g choc chips
1 egg, lightly beaten
Preheat the oven to 180°C and grease a baking sheet. Slice the puff pastry into 5 triangles and spread each triangle with cream cheese. Sprinkle the triangles with choc chips and roll up tightly starting at the base of the triangle. Place the croissants on the baking sheet and brush with the beaten egg. Bake for 25 — 35 minutes until the croissants are golden brown and completely cooked through. Enjoy warm.
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