Easy Puff Pastry Chocolate Croissants

The EASIEST chocolate croissants made at home! These pastries are made by stuffing puff pastry with chocolate chips then baking until they’re golden & flakey! Perfect for breakfast, brunch or dessert!

3 chocolate croissants stacked on top of each other with one bitten into and chocolate oozing out

These puff pastry chocolate croissants always remind me of our trip to Italy. (We had a chocolate croissant every morning with our breakfast and I’ve been craving one ever since we came back to the states.) Unfortunately (like most of us) I don’t have time to make traditional pastry dough at home which is why I love these “short cut” croissants! They’re made using premade frozen puff pastry that’s makes this recipe quick and easy while still providing the same great taste you’d get from your favorite bakery!

They’re rich, buttery, flakey and can easily be served as a light dessert or an easy brunch! We love how light and airy the dough is and the chocolate melts beautifully into the dough to create a delicious masterpiece!

Ingredients used to make puff pastry chocolate croissants

Ingredients You’ll Need

Puff pastry: Most puff pastry can be found in the frozen section at your local grocery store.

Chocolate chips: I used dark chocolate chips for ours. Semi-sweet or milk chocolate can be used instead. (I tried using chocolate bars for the filling and found that Hershey’s Special Dark Chocolate worked the best. Most other chocolate bars spewed out the sides and burned. If using chocolate bars – make sure to use regular sized bars, not extra large or giant bars.)

Egg: You’ll need to whisk 1 large egg for the egg wash. (You’ll be brushing the egg wash over the croissants before baking. This helps to keep them golden brown while baking.)

Water: 1 tablespoon of water is mixed with the egg to make your egg wash.

Powdered sugar: You’ll be dusting some powdered sugar over the top of each croissant after they’re done baking.

A sheet pan filled with 6 puff pastry strips topped with dark chocolate chips
A photo showing the process of rolling up puff pastry around chocolate chips to create chocolate croissants
Puff pastry strips wrapped around chocolate chips and brushed with an egg wash sitting on a baking sheet

How To Make Puff Pastry Chocolate Croissants

1. Preheat the oven. Turn the oven on to 400 degrees and line a large baking sheet with parchment paper.

2. Make the egg wash. Whisk the egg and water together then set it aside.

3. Cut the puff pastry. Thaw the puff pastry at room temperature then unroll both sheets of pastry. Cut each one into 6 rectangles. (I cut each pastry in half then cut each half into thirds.)

4. Assemble the croissants. Place a small spoonful of chocolate chips in the center of each rectangle. Starting from the shorter side, fold one side of the pastry over the chocolate chips (gently pressing down) then fold the other side over the top (gently pressing down again to seal it). (Tip: Wet one finger with a little water and run it over the “seam” to seal it even more. This helps keep your pastry intact and not unfold while baking.)

5. Bake. Place your folded pastries on the prepared baking sheet (seam side down). Then brush the tops and sides of each pastry with the egg wash. Bake for 20-23 minutes or until they’re golden brown and flakey. (Every oven is different so I’d suggest checking them around the 15 minute mark to determine how much longer they’ll need to bake.)

6. Serve. Let the croissants cool slightly before transferring them to tray. Dust them with powdered sugar right before serving and enjoy!

These chocolate croissants are perfect for parties and special occasions! Think bridal parties, baby shower brunches, Christmas desserts or even se3re them as part of your Christmas breakfast spread!

A close up photo of a puff pastry chocolate croissant dusted with powdered sugar

Tips

  • Make sure the puff pastry has thawed completely before using. (ou want the pastry soft and pliable to work with.
  • Place the pastries on your baking sheet with the “seam” side down. This keeps them from “unfolding” while baking.
  • Once the pastries are folded and on the baking sheet you can stuff them with a few more chocolate chips to make sure they’re full. (We like them extra chocolate-y!😉)
An overhead view of puff pastry chocolate croissants dusted with powdered sugar sitting on a cooling rack

Variations

Dust your pastries with cinnamon sugar before baking! This would be a great if you’re serving the for breakfast or brunch.

Add peanut butter! Add a dollop of your favorite nut butter spread for a delicious sweet and salty treat.

And your favorite jam! Add a dollop of raspberry or strawberry jam for a fruity twist!

3 chocolate croissants stacked on top of each other surrounded by dark chocolate chips and a glass of milk

Why you’ll love this chocolate croissant recipe!

  • An easy breakfast or dessert! These pastries are light enough for a sweet breakfast yet rich and decadent enough for a sweet treat after dinner!
  • Perfect for parties! They’re an easy grab and go pastry you’re guests are going to love! (Plus it’s easy to make a large amount too.)
  • Minimal ingredients required! Most of these ingredients are pantry staples or items you already have!

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]

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Easy Puff Pastry Chocolate Croissants

The EASIEST chocolate croissants made at home! These pastries are made by stuffing puff pastry with chocolate chips then baking until they're golden & flakey! Perfect for breakfast, brunch or dessert!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Keyword: chocolate croissants, puff pastry
Servings: 12 croissants
Author: Caitlin

Ingredients

  • 1 package of puff pastry (2 sheets)
  • 1-1¼ cups dark chocolate chips
  • 1 egg
  • 1 Tbsp water
  • Powdered sugar, for dusting

Instructions

  • Preheat the oven. Turn your oven on to 400 degrees and line a large baking sheet with parchment paper.
  • Make the egg wash. Whisk the egg and water together then set it aside.
  • Cut the puff pastry. Thaw the puff pastry at room temperature then unroll both sheets of pastry in the package. Cut each one into 6 rectangles. (I cut each pastry in half then cut each half into thirds making a total of 6 rectangles per puff pastry.)
  • Assemble the croissants. Place a small spoonful of chocolate chips in the center of each rectangle. Starting from the shorter side, fold one side of the pastry over the chocolate chips (gently pressing down) then fold the other side over the top (gently pressing down again to seal it). (Tip: Wet one finger with a little water and run it over the "seam" to seal it even more. This helps keep your pastry intact and not unfold while baking.)
  • Bake. Place your folded pastries on the prepared baking sheet (seam side down). Then brush the tops and sides of each pastry with the egg wash. Bake for 20-23 minutes or until they're golden brown and flakey. (Every oven is different so I'd suggest checking them around the 15 minute mark to determine how much longer they'll need to bake.)
  • Serve. Let the croissants cool slightly before transferring them to tray. Dust them with powdered sugar right before serving and enjoy!

2 Comments

  1. Came out great! Super easy to make. Thanks for the idea & recipe!

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