These delicious small pastries are easy to make, and they're sure to disappear quickly.

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

preparation
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze.
Place 1 chocolate piece on edge of 1 pastry square.
Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead.
Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400�F. Brush tops of pastry rolls with remaining egg glaze.
Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
Serve warm or at room temperature.