Make breakfast extra special with Easy Chocolate Bear Claws. Using puff pastry and chocolate chips, they're perfect with your afternoon tea or coffee, too!
Thaw the pastry dough for no longer than 40 minutes at room temperature and preheat your oven to 400° F. Prepare a baking sheet by lining it with parchment.
Place a piece of parchment on your work surface and roll the thawed pastry dough into a 10 X 10-inch square. Cut the dough into four 5-inch squares.
Place 2 tablespoons of the chocolate chips into the center of one square, and about a 1/2-inch away from the ends.
Beat the egg and mix with the 1 tablespoon of water. Brush the top and bottom of the square with the egg wash.
Fold the dough over connecting the two wet sides and gently press together.
Using a knife, make 5 small slices to create the toes and curve the dough slightly.
Repeat with remaining dough squares and transfer to prepared baking sheet.
Brush each pastry with the egg wash. Sprinkle with almond slices, and place one sliced almond on each toe.
Bake for 20-25 minutes or until golden.
Sprinkle with powdered sugar and serve.