Chocolate Croissants - Kraft Recipes Top
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Chocolate Croissants

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  • 1. Preheat the oven to 400 degrees.
  • 2. Remove the puff pastry from the freezer. Take 1 sheet out of the package and return the second sheet to the freezer. Lightly cover the puff pastry sheet with a kitchen towel and allow it to thaw for 25 minutes on the counter.
  • 3. In a small bowl, mix the egg yolk with the heavy cream or soymilk.
  • 4. Line a cookie sheet with parchment paper. Set aside.
  • 5. Unroll the puff pastry sheet and then cut the puff pastry on the creases into 3 long strips. Cut each strip into 3 equal squares. You will have 9 equal squares.
  • 6. Brush the tops of each square all over with the egg yolk mixture.
  • 7. Place a long rectangle of chocolate down the center of one square. Bring both sides of the puff pastry to the center and pinch the sides together to enclose the chocolate.
  • 8. Place the pastry, seam side down, on the prepared cookie sheet.
  • 9. Do this with all 9 chocolate rectangles and puff pastry squares.
  • 10. Brush the tops of each croissant with the remaining egg yolk mixture. Sprinkle each with a pinch of sugar.
  • 11. Place into the hot oven and bake for 15 minutes, until the croissants are puffed and golden brown.

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