Easy Chocolate Pecan Croissant

1/2 roll pastry dough
1 small milk chocolate bar
1 egg white
1 handful chopped pecans
1 tsp maple syrup

Preheat oven to 375°F. Roll out the pastry into an oblong shape. Put chocolate bar in middle of pastry and cut along edges. (See photo) wrap the pastry around the chocolate bar.
Glaze with egg white, sprinkle the pecans over the pastry and drizzle the maple syrup over the entire pastry.
Put in a well oiled oven safe pan with at least 1/2 inch sides to catch any drippage. Take out of the oven after 20 minutes or when it has browned.

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