3 Ingredient Cheat's Chocolate Croissants
A quick and easy way to make deliciously crunchy and golden Chocolate Croissants. With just 3 ingredients, these flaky pastries are made in less than 30 minutes.
Servings: 6 small pastries
Ingredients
- 1 sheet Butter Puff Pastry (24cm x 24cm)
- ¼ cup Chocolate Hazelnut Spread
Instructions
- Pre heat your oven to 180 fan forced (350 Fahrenheit) and line a baking sheet with baking paper
- If needed, warm the chocolate spread in the microwave for 15 seconds (to make spreading easier)
- Take the pastry from the freezer and mark it at the top and bottom sides into thirds (I use a 24cm square of pastry, so I mark it at 8cm and 16cm).
- Using a sharp knife or pizza cutter, cut the pastry into 3 rectangles (you can use a ruler if you want perfectly straight lines)
- Now cut each rectangle into 2 triangles, giving you 6 triangles in total
- Spread an even layer of chocolate spread onto the pastry, avoiding the very top and bottom of the pastry, to make it easier to roll
- Take the wider end of each triangle and roll it up, ending at the point, to create a croissant. Place onto lined baking tray and repeat with the remaining triangles
- Lightly whisk your egg with a fork, then generously brush each croissant with the beaten egg.
- Bake for 18 minutes, until golden brown. Serve fresh from the oven
Notes
- Butter puff pastry sheets defrost quickly and become quite stretchy, so work quickly.
- A ruler is great for using as a guide (my lines are so wonky without one!)
- While a sharp knife works just as well, a pizza cutter is quick and easy
- I keep the pastry on the backing sheet it’s packaged with, but remove the pastry from the sheet once you’re ready to roll it -it’s much easier!