Step 1

Cut each sheet of pastry into 6 rectangles. Brush lightly with egg. Place 1 chocolate in the centre of each piece of pastry. Fold over pastry to enclose chocolate. Trim pastry, pressing edges to seal. Place on a baking paper-lined tray. Brush tops with a little egg. Sprinkle liberally with cinnamon sugar.

Step 2

Place a sheet of baking paper in the air-fryer basket, making sure paper is 1cm smaller than the basket to allow air to circulate. Place 6 pockets in the basket, being careful not to overlap. Cook on 190°C for 8-9 minutes or until golden and pastry is cooked through. Transfer to a plate. Repeat with remaining pockets.

Step 3

Dust with icing sugar. Serve warm with whipped cream.