Mini Chocolate Croissants

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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
INSTRUCTIONS:
  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.
  3. 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. *
  4. 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.
  5. 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. **
  6. Just before baking, remove croissants from refrigerator, brush with beaten egg, and sprinkle lightly with sugar.
  7. Bake until pastries are golden brown, about 15 minutes.

 



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