Easy Puff Pastry Chocolate Croissants
Make flaky, buttery chocolate croissants using store-bought puff pastry for a quick breakfast or treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 4 ounces bittersweet or semisweet chocolate, cut into sticks or small batons
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet in half lengthwise to create four rectangles. Then, cut each rectangle in half crosswise to make eight smaller rectangles.
- Place two chocolate batons near one short edge of a pastry rectangle.
- Fold the short edge over the chocolate, then roll the pastry up tightly, keeping the chocolate enclosed. The seam should be on the bottom.
- Place the rolled croissant seam-side down on the prepared baking sheet. Repeat with the remaining pastry and chocolate.
- In a small bowl, whisk the egg and water together to make the egg wash. Brush the tops and sides of each croissant lightly with the egg wash.
- Bake for 15 to 20 minutes, or until the croissants are puffed and golden brown.
- Let cool slightly on the baking sheet before serving.
Notes
- For a richer flavor, use high-quality dark chocolate sticks specifically made for baking.
- If you prefer a slightly sweeter finish, sprinkle a little granulated sugar over the egg wash before baking.
- You can freeze assembled, unbaked croissants for up to one month; thaw them slightly before baking.
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 12
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 45