Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. The puff pastry dough we used is fast chocolate Pepperidge Farm.
We’re sure you’ve noticed their products in your grocery store. If you can’t find Pepperidge Farm’s puff pastry sheets, feel free to use another puff pastry dough, store-bought or homemade. Simply roll the puff pastry out into a rectangle and cut into triangles. Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version. These mini croissants are sinfully easy to make.
We use a store-bought puff pastry sheet instead of making our own croissant dough at home. The puff pastry sheet needs to be thawed before using. So, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Once the puff pastry has thawed, all you need is 30 minutes to make the croissants. Leave them plain, add chocolate or another favorite filling. Line two baking sheets with parchment paper or non-stick baking mat. Beat the egg and water in a small bowl with a fork or whisk then set aside.
Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. 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. Bake 20 to 25 minutes or until they are golden brown. Adam and Joanne’s Tips Jam, nuts, cheese, cooked sausage, ham or a combination of ingredients can be substituted for the chocolate.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We love to see your creations on Instagram and Facebook! Click Go to signup for free! They were gone in an instant!
I used other persons suggestion to use a brand of pastry with real butter. The dough was much easier to work with and didn’t fall apart. I also let them rest in the refrigerator for 30 minutes prior to baking. Would it be good with nutella? The first time I made them, they didn’t rise enough. Once I increased the oven temp to 375 F and put in the freezer for 15 min after filling and before baking. Since you guys have made them several times, could the oven temp indicated be correct or a misprint?