Simple Peanut Butter and Chocolate Croissants

Thaw the pastry sheets for about 15 minutes or until you can unroll the sheets without them sticking together.
On a lightly flour-covered surface, spread out the pastry sheets. Using a rolling pin, slightly roll the pastry sheets until they are smooth.
Separate the rectangles slightly and cut at a diagonal to form two long triangles from each rectangle.
Add about 2 tablespoons of the Reese’s Peanut Butter Chocolate Spread™ to the larger side of each triangle and roll them toward the narrow side of the triangle.
Place each rolled triangle onto a cookie sheet lined with parchment paper.
Whisk together one egg and one tablespoon of water. Brush egg over each rolled pastry.
Bake for 20-25 minutes at 350F or until the pastries are a light golden color.
Enjoy warm or at room temperature. Refrigerate remaining croissants (if there are any left!) and consume within 3 days.

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