Mini Chocolate Croissants Recipe & How to Bake Guide

INGREDIENTS:

1 sheet frozen puff pastry, thawed (overnight in the refrigerator)

Flour, for dusting

1/4 cup semi-sweet chocolate chips

1 large egg, beaten

Sugar, for sprinkling

HOW TO BAKE:

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Dust work surface with flour and lay out one sheet of puff pastry, vertically. Cut the puff pastry in half, width-wise. Using a kitchen ruler, make indentations on both the base and the top of the puff pastry at two inch intervals. Using these indentations as guides, cut the puff pastry into 8 long triangles (each one will have a two inch base). Repeat with the second sheet of pastry. *

3. Place several chocolate chips just above the base of each triangle. Fold the base of the pastry over the chocolate chips and continue to roll it into a crescent roll. Repeat with remaining pastry and chocolate.

4. Place croissants on baking sheet, seam-side down, and place the pan in the refrigerator, until the dough firms up again. If needed, they can be stored for up to a day before they are baked, and in this case it is best to cover them in plastic wrap. ** Just before baking, remove croissants from refrigerator, brush with beaten egg, and sprinkle lightly with sugar.

5. Bake until pastries are golden brown, about 15 minutes.

Source: Confessions Of A Picky Eater

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