Easy Puff Pastry Chocolate Croissants
Make flaky, buttery chocolate croissants quickly using store-bought puff pastry for a simple breakfast treat.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 4 ounces bittersweet or semi-sweet chocolate, cut into sticks (about 12 pieces)
- 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 into 6 equal rectangles. You should have 12 rectangles total.
- Place one piece of chocolate near the short edge of a rectangle. Roll the pastry over the chocolate once, then place another piece of chocolate near the new edge and continue rolling until you reach the end, forming a small log. Pinch the seam closed.
- Place the rolled croissant seam-side down on the prepared baking sheets. Repeat with the remaining pastry and chocolate.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water to make the egg wash. Brush the tops and sides of each croissant lightly with the egg wash.
- Bake for 15 to 18 minutes, or until the croissants are puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.
Notes
- For a sweeter finish, lightly dust the warm croissants with powdered sugar before serving.
- If you do not have chocolate sticks, use chocolate chips, placing about 4 to 5 chips near the edge before rolling.
- If your puff pastry is too sticky to handle, chill it in the refrigerator for 10 minutes before cutting.
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 40