Chocolate Croissants- Easy Recipe with Puff Pastry - Steph’s Stove

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia version reduces sugar content.

Preheat the oven to 400°F.

Crack 1 egg into a small bowl and add 1 tablespoon of water to create an egg wash. Whisk together and set aside.

Take a package of puff pastry that has been thawed in the refrigerator for a couple of hours and carefully unroll it on a cutting board.

Gently flatten the puff pastry to remove any harsh seams, being careful not to tear it.

Cut the puff pastry down the middle with a knife or pizza cutter, then cut each half into two pieces, resulting in four pieces.

Place about 1 tablespoon of chocolate chips in the center of each piece of puff pastry.

Use the egg wash to brush around the edges of the pastry, then fold the pastry over the chocolate to create a pouch and seal it by pressing the edges together.

Place the filled pastries seam side down on a silicone baking mat on a baking sheet.

Brush the tops of the pastries with the remaining egg wash for a nice golden color.

Bake in the preheated oven for 15 to 20 minutes, checking at the 15-minute mark.

Once baked, remove the pastries from the oven and let them cool on a wire rack for about 5 minutes.

Dust the cooled pastries with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens