Chocolate Croissants

READY IN: 35mins
Recipe by cookiedog

Care to indulge in a little piece of heaven? From Nigella Express

Top Review by Roxxy

Very simple, but a bit fiddly to fold sometimes. They went down a treat with the family, next time though I might sprinkle the pastry with brown sugar or maybe some cinnamon or butter as it was a little on the plain side. Will be trying it again, worth perfecting.

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
  2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
  3. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
  4. Then carefully roll from that chocolate loaded end towards the point of the triangle.
  5. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
  6. Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.

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