Step 1

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400°F. Mix egg and water in small bowl; set aside. Line cookie sheet with parchment paper.

Step 2

Unfold pastry sheet on lightly floured surface. Cut into 20 (1/2 inch) strips. Wrap pastry strips around miniatures, pressing gently to seal. Place 2 inches apart on prepared baking sheet. Brush with egg mixture and sprinkle with sugar.

Step 3

Bake 15 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

Step 4

Place chocolate pieces in heavy-duty (freezer) resealable food storage bag. Close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is smooth. Cut off one bag corner about 1/4 inch from end; drizzle melted chocolate over twists. Make 20 twists.