Quick Chocolate Croissants
Course:
Dessert
Seasonal Event:
Valentine's Day
Yield:
32
INGREDIENTS:
- 1 Large Egg
- 1 tablespoon Cream or Milk
- One 17.3-ounce Package Puff Pastry Sheets (2 sheets), thawed
- ~⅔ cup Raspberry Jam (or any fruit jam you prefer)
- ~2 cups Chocolate Chips
- Sugar for sprinkling
DIRECTIONS:
- Heat oven to 400˚ F. Line two baking sheets with parchment paper.
- Beat the egg and cream in a small bowl with a fork or whisk then set aside.
- Lightly flour your work surface. Unfold one pastry sheet and lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square, it will be thin.
- Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).
- Smear about 1 teaspoon of jam on the surface of each triangle. Place about 1 tablespoon of chocolate chips down the center of each triangle.
- Starting at the wide end, roll each triangle up carefully.
- Place each croissant on the parchment paper so the tip of the triangle is tucked underneath.
- If the ends of each croissant appear to be open, pinch them shut gently to prevent chocolate from leaking out while baking.
- Bend the edges of each croissant into a crescent shape.
- Lightly brush tops of each croissant with egg wash and then sprinkle with granulated sugar.
- Repeat steps 3-10 with the second sheet of pastry.
- Bake 15-20 minutes or until the croissants are golden brown.
Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>