My Mini Chocolate Croissants are moist, flaky and decadent. They look like they took hours to make, but with store-bought puff pastry, it is a great last-minute winner in a flash.
Mini Chocolate Croissants
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 36 Croissants
Ingredients
- 1 pack of frozen puff pastry (2 sheets) defrosted in refrigerator over night
- ¾ cup chocolate-hazelnut spread
- 1 egg yolk beaten
- turbinado sugar for sprinkling
Instructions
- Preheat over to 400 degrees F.
- Lay one puff pastry sheet on a lightly floured surface and use a pizza cutter to create 16 small triangles (first cutting eight rectangles and then splitting them into two triangles each).
- Spread each triangle with a thin layer or chocolate-hazelnut spread and roll into crescents beginning on long side.
- Repeat with second sheet of puff pastry.
- Lay finished crescents onto parchment-lined baking tray.
- Coat each piece with beaten egg yolk and sprinkle with turbinado sugar.
- Bake for about 12-15 minutes or until golden brown.
Feel free to ask us any questions about any of our recipes! 
They are scrumptious!