Homemade Chocolate Croissants
Use this recipe to make perfectly fluffy Homemade Chocolate Croissants every time! They can be made ahead of time and warmed when ready to eat!
Ingredients
- 1 box Frozen Puff Pastry
- 1 large Chocolate Bar
- 1 large Egg
- 1 pinch Salt
Instructions
- Preheat oven to 350°. Allow the puff pastry to defrost at room temperature. Once defrosted, lay 1 sheet out on parchment paper and cut vertically through the fold lines.
- Break the chocolate into 6 long pieces. The Lindt milk chocolate bar I used was exactly 6 rows of 5 pieces. You should have enough chocolate to place on the bottom half of the puff pastry, leaving room around the boarders to seal.
- Crack your egg into a bowl and whisk with the salt to create an egg wash. Brush the edges of the puff pastry with the egg wash and fold the top half of the pastry down over the chocolate matching up the edges. Press along seams to seal.
- Using a sharp knife, cut 3 vents into the top of each pastry. Brush the tops of the pastry with the egg wash.
- Place the pastries on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and let them cool slightly before eating them.
Notes
*These nutrition facts are approximate and subject to change if a different brand ingredient is used.*