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Easy Puff Pastry Chocolate Croissants

A close-up of a flaky, golden brown chocolate croissant with melted chocolate oozing out, resting on a light plate.
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Make bakery-style chocolate croissants quickly using store-bought puff pastry for flaky, buttery results.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 4 ounces bittersweet or semi-sweet chocolate, cut into 1/2-inch thick sticks (about 12 sticks)
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Unfold the thawed puff pastry sheets onto a lightly floured surface. If the pastry is thick, gently roll each sheet slightly thinner.
  3. Cut each pastry sheet lengthwise into 6 equal rectangles, resulting in 12 rectangles total.
  4. Place one chocolate stick near the short edge of a rectangle. Roll the pastry over the chocolate once, then place a second chocolate stick near the new edge and continue rolling until you reach the end of the rectangle. You should have one chocolate stick encased in the center of the roll.
  5. Place the rolled croissant seam-side down on the prepared baking sheet. Repeat with the remaining pastry and chocolate.
  6. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops and sides of each croissant lightly with the egg wash.
  7. Bake for 15 to 18 minutes, or until the croissants are puffed and golden brown.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra flakiness, chill the assembled croissants for 15 minutes before brushing with egg wash and baking.
  • Use high-quality chocolate for the best flavor in your melty chocolate pastry.
  • If you want a sweeter finish, dust the cooled croissants with powdered sugar.

Nutrition

Find it online: https://tastytribune.com/chocolate-croissant-easy-puff-pastry-recipe/