Easy Puff Pastry Chocolate Croissants
These flaky, buttery chocolate croissants are a quick and cozy bake, made easy with puff pastry and filled with gooey melted chocolate — a weekend treat that tastes straight from the bakery.
Equipment
- Baking Sheet
- Parchment Paper
- Whisk
- Knife or pizza cutter
- Pastry Brush
Ingredients
Main Ingredients
- 2 sheets puff pastry thawed and pliable
- 1 cup dark chocolate chips
For Egg Wash
- 1 egg large
- 1 tbsp water
Optional Topping
- powdered sugar for dusting after baking
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash. Set aside.
- Unroll thawed puff pastry and cut each sheet into 6 rectangles (12 total).
- Place chocolate chips in the center of each rectangle. Fold the short edges over the chocolate and press gently to seal. Use a damp finger if needed.
- Place seam-side down on baking sheet and brush tops with egg wash.
- Bake for 20–23 minutes, or until golden and flaky. Check at 15 minutes to avoid overbaking.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
Try swapping chocolate with Nutella, jam, or even peanut butter. These are best served warm but also delicious cooled with coffee.