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Easy Chocolate Croissants Using Store-Bought Puff Pastry

A flaky, golden-brown chocolate croissant cut in half, revealing melted chocolate filling inside.
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Make flaky, buttery chocolate croissants quickly at home using pre-made puff pastry. This simple recipe delivers bakery-quality results for a delightful breakfast or snack.

Ingredients

Scale
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 4 ounces bittersweet or semi-sweet chocolate, cut into sticks (or use chocolate batons)
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon granulated sugar (optional, for sprinkling)

Instructions

  1. Thaw the puff pastry according to package directions, usually in the refrigerator overnight or on the counter for about 40 minutes. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Unfold the thawed pastry sheets onto a lightly floured surface. If the pastry is thick, gently roll it out slightly to make it easier to work with.
  3. Cut each sheet of pastry lengthwise into three equal rectangles. You should have six rectangles total.
  4. Place one piece of chocolate near one short edge of a rectangle. Roll the pastry over the chocolate once. Place a second piece of chocolate near the new edge and roll the pastry up completely to form a croissant shape. Repeat this process for all rectangles.
  5. Place the rolled croissants seam-side down on the prepared baking sheets, spacing them a few inches apart.
  6. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops and sides of each croissant generously with the egg wash. If desired, sprinkle lightly with granulated sugar for extra shine and crunch.
  7. Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

Notes

  • If you do not have chocolate sticks, you can use chocolate chips, but place a line of them across the pastry instead of a single stick.
  • For extra flaky layers, chill the shaped croissants for 15 minutes before brushing with egg wash and baking.
  • This recipe is a quick way to achieve that bakery quality chocolate croissant texture.

Nutrition

Find it online: https://devourdish.com/chocolate-croissant-easy-puff-pastry-recipe/