Easy, Mini Chocolate Croissants
Recipe type: Dessert
Serves: 20
Adapted from Bake.Love.Give.
  • 1 package of frozen puff pastry dough (I bought 1 package of Indo-European puff pastry squares, which comes with ten 5" x 5" squares.)
  • 10 Ghirardelli semi-sweet chocolate squares, cut in half (I bought 2 Ghirardelli semi-sweet chocolate baking bars, 4 ounces each. I had some left over.)
  • 1 egg, beaten
  1. Defrost puff pastry in the refrigerator overnight. Or one time I winged it and let the pastry defrost on the kitchen counter for about a half hour.
  2. Line a cookie sheet with parchment paper. Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time. Brush top of pastry dough lightly with egg wash. Place a half square of chocolate on the short end of the dough near you. Flip up the dough and chocolate together and keep rolling so that the dough fully wraps around the chocolate. Place the dough with seam side down on the lined cookie sheet. Keep pairing a half square of dough with a half square of chocolate.
  3. Brush the tops of the rolled croissants with egg wash.
  4. Place the cookie sheet full of raw, rolled croissants in the freezer for about 10 minutes while the oven preheats. Heat a regular oven to 375 degrees Fahrenheit (or 367 degrees for a convection oven). Alternatively, following the baking temperature and time for your particular brand of frozen puffed pastry.
  5. Bake in the oven for 17-19 minutes until croissants are dark golden brown and cooked through inside. Cool on a rack. Resist taking an immediate bite because the chocolate is very hot just out of the oven. Serve once cool enough to eat. Store any leftovers in an airtight container on the counter.
Recipe by Dana's Table at https://danastable.com/mini-chocolate-croissants/