Easy, 30 Minute Chocolate Croissants Recipe

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Jump to the Chocolate Croissants Recipe now or read on to see how we make them.

How to Make Chocolate Croissants in 30 Minutes

– This Recipe is Sponsored by Pepperidge Farm –

How to Make Chocolate Croissants in 30 Minutes

Traditional croissant dough is a fun, but a time consuming process. It’s something everyone should try at some point, but it certainly does not fit into our definition of an easy recipe. That’s why we adore this recipe.

Croissant Recipe in 30 Minutes

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Everyone will love them, too.

The puff pastry dough we used is from Pepperidge Farm. We’re sure you’ve noticed their products in your grocery store.

If you can’t find Pepperidge Farm’s puff pastry sheets, feel free to use another puff pastry dough, store-bought or homemade.

Simply roll the puff pastry out into a rectangle and cut into triangles. Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version.

Adding the Chocolate

These little croissants go fast and are perfect for mornings, parties or your next coffee break. Make a batch, throw them into a basket and watch them go.

Blueberry Muffin RecipeYOU MAY ALSO LIKE: These Easy Blueberry Muffins only take about 30 minutes and only need one bowl. Don’t miss this 5-star recipe on Inspired Taste.

Ready to Bake!

Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy, 30 Minute Chocolate Croissants Recipe

  • PREP
  • COOK

These mini croissants are sinfully easy to make. We use a store-bought puff pastry sheet instead of making our own croissant dough at home. The puff pastry sheet needs to be thawed before using. So, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Once the puff pastry has thawed, all you need is 30 minutes to make the croissants. Leave them plain, add chocolate or another favorite filling. These are mini croissants, so when making, assume each person will eat two.

Makes 16 mini croissants

You Will Need

1 large egg

1 tablespoon water

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks


  • Prepare Croissants
  • Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.

    Beat the egg and water in a small bowl with a fork or whisk then set aside.

    Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. 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).

    Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.Sinfully Easy Chocolate Croissants Recipe Step-1

    • Bake Croissants
    • Bake 20 to 25 minutes or until they are golden brown.

Adam and Joanne's Tips

  • Jam, nuts, cheese, cooked sausage, ham or a combination of ingredients can be substituted for the chocolate.
  • Recipe has been shared with permission from Pepperidge Farm

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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50 comments… Leave a Comment
  • marija recepti kolaci April 27, 2016, 5:54 am

    wow.. I love this recipe. Recipes are very good, I like your site very professional, thank you.

  • Denise October 4, 2015, 11:54 am

    “Assume each person will eat two”. Ha ha, good joke. I would assume each person would eat five or six and be grateful if ANY were left over….so I could eat them.

  • anne canto August 21, 2015, 8:47 am

    That lookd delicous. Iv always wanted to make croisants but they take twondays to make and a lot of muscle. Lately Iv been buying this brand of puff pastry that uses real butter, which is helpful since thats the only pastry dough I dont make. Im thinking if its made with puff pastrybrather tgenba yeast dough the texture might be a cross betweenva croisant and andca rugalach which is good.

  • roae August 19, 2015, 11:44 am

    Could I bake the shells and then fill them with whip cream or pudding

    • Joanne October 16, 2015, 1:01 pm

      Yes, that sounds great.

    • Veronica Day December 16, 2015, 8:03 pm

      To make cream puffs use the shells instead of the sheets Pepperidge Farm makes both.

  • daljit July 28, 2015, 3:48 pm

    Looking gr8. I tried at home and its work.

  • Chris B July 20, 2015, 11:46 pm

    These are so easy to make!! Delicious too! After reading the comments here, we will try them with jam and also try savoury ones. Thanks for posting this recipe!

  • Jane June 5, 2015, 9:01 pm

    I replaced the chocolate chips with leftover icing. The result is magic. I put away 6 of them in less than 15 minutes…hahaha…


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