Easy Chocolate Puff Pastry Croissants
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 pasteries
ingredients
- 2 puff pastry sheets, thawed (use one 17-ounce box)
- 1 - 1 1⁄2 cup milk chocolate chips
- 2 ounces semisweet chocolate, broken into pieces
- 1 egg, slightly beaten
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 2 tablespoons hot water (more or less as needed)
- confectioners' sugar, for sprinkling
directions
- Set oven to 350°F.
- Grease 2 baking sheets.
- Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
- Cut into four even squares.
- Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
- Brush the edges lightly with the beaten egg.
- Fold each square into triangles, press the edges to seal.
- Place on the baking sheets 2-inches apart.
- Repeat with remaining puff pastry sheet.
- Bake for about 15-17 minutes or until puffed and golden brown.
- Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
- In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
- Stir/whisk in the confectioners sugar until combined.
- Add in water until the icing is smooth and desired consistency for drizzling.
- Drizzle over the pastries.
- Sift lighty with confectioners sugar if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Family loved them! Rolled out puff pastry a bit with a rolling pin a bit and cut into 6 squares for each sheet. Better size for a breakfast treat since there would be other things to eat. Used semi sweet chocolate chips instead of milk cholocate and was even more like the real chocolate croissant! Could have made a double batche they went so fast!
-
These are *FABULOUS*. I have made 3 batches so far and everyone has had nothing but rave reviews. A few notes- I actually made each sheet of the puff pastry into 8 little croissants instead of the four- a bit tricker, but they went a lot further with 6 kids frothing over them! I only used about 1.5 tsp of chocolate chips for the little ones and about 1 T of chocolate chips for the large ones. Also, I was a bit confused whether I was supposed to simply 'roll' the puff pastry out of the parchment paper, or actually 'roll' it with a rolling pin, but it was simply to be rolled out of the parchment. I also baked my croissants for a bit longer- 20-25 min. That seemed to be the right temp for a good melting of the chips inside. One last thing, just for reference, I also had to microwave the semi sweet chocolate and butter for a bit longer- about a minute. These are SO incredible and SO easy, it's laughable. These could be served at the most elegant of functions and everyone would be amazed and think that you had slaved for hours. Wonderful! Thank you for sharing!!
see 1 more reviews