Chocolate Puff Pastry Recipe
Chocolate Puff Pastry Recipe 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.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.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.
- 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
- 1 large egg beaten to blend with 1 tablespoon water (for glaze)
- 4 3.5-ounce bars imported bitter sweet or milk chocolate, each cut into six 2×3/4-inch pieces
- Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
- Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.