easy chocolate croissants

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Spring has sprung and it’s time for easy, delicious meals and treats that won’t have you slaving over a hot stove for hours.

Here’s one of my favorite weekend breakfast recipes. It’s definitely not health food, but if you’re looking for sweet, pretty and uncomplicated, you’ve come to the right place.

These are awesome with a cup of coffee, tea or a latte!

for 6 chocolate croissants:

~ preheat oven to 400 degrees F. ~

1 lb. frozen puff pastry dough, thawed according to package directions

approximately 1 and 1/2 cups semi sweet or dark chocolate chips

1 beaten egg white (optional)

Thaw puff pastry according to package directions and use dough immediately so it doesn’t dry out. Unfold the sheets of pastry. (The Pepperidge Farm’s brand that I use comes in two folded sheets.) When you unfold the pastry you’ll see two fold lines on each sheet. Cut along these fold lines, using a sharp knife, to create 6 pastry strips. Place 2 Tablespoons of chocolate chips in the center of each pastry strip. Fold one of the sides of the pastry strip over the chips. Place another 2 Tablespoons of chocolate chips on the mound containing the chips and fold the other side over the top layer of chips. Seal edges very well (if your dough has begun to dry out you can use a little bit of water to help you seal the edges together.) Cut 3 little slits in the top of each croissant. Brush each croissant with a little bit of egg white (if you wish.) Place croissants, 1 inch apart, on a lightly oiled or buttered cookie sheet. Bake for 20 minutes or just until the croissants are hot and golden brown. Allow to cool a bit. Cut croissant on the diagonal (to make 2 little triangle halves.) Serve.



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  5 comments for “easy chocolate croissants

  1. Linda
    April 9, 2014 at 3:03 pm

    When you say ” When you unfold the pastry you’ll see two fold lines on each sheet. Cut along these fold lines, using a sharp knife, to create 6 pastry strips” are you saying to separate the layers of pastry dough for a SINGLE sheet or do you use it as it comes with many layers together? I’m always confused by this.

    Also, when you say “fold one of the sides over the chips” are you folding short side in, then other short side in so the length is divided into thirds?

    These sound wonderful and simple, I could see many different fillings being used also.


    • Melissa
      April 9, 2014 at 10:14 pm

      Hi Linda 🙂 I should take photos of each step next time so it’s easier to understand. My apologies. No, you don’t separate the layers, you just cut each sheet of pastry into 3 long strips. And you fold a short side over the chips and then the other short side so the length is divided into thirds. Great questions. Sorry for any confusion! Enjoy. XO ~M

      • Linda
        April 9, 2014 at 10:30 pm

        You’re not the only one who has confused me over those sheets of puff pastry and phyllo dough!! But now I got it!

        Thanks for the reply!


        • Melissa
          April 9, 2014 at 10:32 pm

          My pleasure 🙂 enjoy this easy peasy recipe.

  2. Linda
    December 22, 2014 at 6:18 pm

    So 2 sheets of puff pastry make 6? If you were to cut one open it would reveal layers of pastry, chocolate, pastry, chocolate, pastry …correct? Thanks

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