Quick Easy Chocolate Croissants
- PREP 15min
- COOK 20min
- TOTAL 35min
For these easier chocolate croissants, we use a store-bought puff pastry sheet instead of making our croissant dough at home. Puff pastry needs to be thawed before being used in our recipe. I take my sheet out of the freezer, place it onto a plate, cover it with plastic wrap, and let it sit in the fridge for a few hours. You can also thaw at room temperature for 40 to 50 minutes.
You Will Need
1 sheet store-bought puff pastry, thawed
2/3 cup (115g) semi-sweet chocolate chips or chopped chocolate
1 large egg
1 tablespoon water
Flour for work surface
Directions
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or a silicone baking mat.
Whisk the egg and water in a small bowl, then set aside.
Lightly flour your work surface. Unfold the pastry sheet, then lightly dust the top with flour.
Use a rolling pin to roll the sheet into a 16-inch square. Cut the pastry square in half, then cut each half into four rectangles (making eight 8-inch by 4-inch rectangles). Cut each rectangle diagonally into two triangles (making 16 triangles).
Place 2 teaspoons of the chocolate chips down the center of each triangle.
Starting at the wider end, roll each triangle up.
Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Bend in the edges, creating a crescent shape.
Lightly brush the tops of croissants with egg wash.
Bake the croissants until they are golden brown, 20 to 25 minutes.
Adam and Joanne's Tips
- Different fillings: Jam, marzipan and almonds, cheese, cooked sausage, ham, or a combination of ingredients can be substituted for the chocolate.
- The nutrition facts provided below are estimates.