J
Jeanh
Guest
Mini Chocolate Croissants
INGREDIENTS:
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
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Dust work surface with flour and lay out one sheet of puff pastry, vertically. Cut the puff pastry in half, width-wise.
- 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. *
- 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.
- 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. **
- Just before baking, remove croissants from refrigerator, brush with beaten egg, and sprinkle lightly with sugar.
- Bake until pastries are golden brown, about 15 minutes.
