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.
– 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.
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.
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.
YOU 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.
Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
- 1 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
- 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.
- Bake 20 to 25 minutes or until they are golden brown.