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1 sheet puff pastry
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
100 g chocolate 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 chocolate chips and roll up tightly starting at the base of the triangle. Place the croissants on the baking sheet and brush with egg. Bake for 25 — 35 minutes until the croissants are golden brown and completely cooked through. Serve warm with a hot cup of coffee or tea.
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