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Quick & Easy Mini Chocolate Croissants

You Will Need

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions

  1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
  2. Beat the egg and water in a small bowl with a fork or whisk then set aside.
  3. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.
  4. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).
  5. Now, cut each rectangle diagonally into two triangles (making 16 triangles).
  6. Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, 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. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.
  7. Bake 20 to 25 minutes or until they are golden brown.

Source: http://www.inspiredtaste.net/

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