Simple Chocolate Drizzled Croissants
Serving Size / Yield
- ½ box puff pastry sheets
- 1/2 C. semi-sweet chocolate chips
- 1 Tbs. water
- 1 large egg
- 1/4 C. semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Place parchment paper on two baking sheets and lightly grease the parchment paper with cooking spray. In a small mixing bowl, whisk together the water and egg.Add flour to a clean work surface and unroll the pastry dough. Using a floured rolling pin, roll out the dough into a 16 inch square.
Cut the square into 4 rectangles and then cut each rectangle diagonally to make two triangles. Evenly place the chocolate chips on the triangles and roll each triangle up. Place the croissant seam side down on the parchment paper. Bend the edges of the croissant to give it the croissant shape and then brush each one with the egg and water mixture.
Bake for 25 minutes or until golden brown
Melt the other 1/4 C. chocolate chips and drizzle on top of the warm croissants.