1. Can I make Puff Pastry Chocolate Croissants ahead of time?

Yes! You can assemble the croissants and freeze them unbaked. When ready to enjoy, bake them directly from frozen—just add 5–7 extra minutes to the bake time. This makes them perfect for prepping before holidays or events.

2. What type of chocolate works best for this recipe?

Dark chocolate chips are ideal for their balance of sweetness and richness. Semi-sweet and milk chocolate also work well. If using chocolate bars, opt for regular-sized bars like Hershey’s Special Dark to prevent leakage during baking.

3. How do I keep the croissants from opening during baking?

To prevent the puff pastry from unfolding, place croissants seam-side down and press the edges firmly. For added security, run a wet finger along the seam before baking to help seal it tight.

4. Are Puff Pastry Chocolate Croissants suitable for vegans?

With the right swaps, yes. Use a vegan puff pastry (many store brands are accidentally vegan) and substitute the chocolate chips with dairy-free chocolate. Replace the egg wash with a plant-based milk like almond or oat milk for a golden finish.

Puff Pastry Chocolate Croissants – Easy Recipe

Name: Puff Pastry Chocolate Croissants
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French-Inspired
Ingredients: 1 package puff pastry (2 sheets): provides the flaky, buttery dough base; 1 1/4 cups dark chocolate chips: melts into a rich, gooey filling; 1 large egg: used to create a golden egg wash; 1 tablespoon water: mixed with the egg for egg wash; Powdered sugar, for dusting: adds a sweet, decorative finish

Description

These Puff Pastry Chocolate Croissants are a quick and easy bakery-style treat made with frozen puff pastry and rich dark chocolate. Perfect for breakfast, brunch, or dessert, they bake up golden, flaky, and irresistibly delicious in under 30 minutes.

Ingredients

Scale

1 package puff pastry (2 sheets): provides the flaky, buttery dough base
1 1/4 cups dark chocolate chips: melts into a rich, gooey filling
1 large egg: used to create a golden egg wash
1 tablespoon water: mixed with the egg for egg wash
Powdered sugar, for dusting: adds a sweet, decorative finish

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Whisk together the egg and water in a small bowl to make the egg wash; set aside.
Thaw the puff pastry sheets at room temperature. Once thawed, unfold and cut each sheet into 6 equal rectangles (cut each sheet in half, then each half into thirds).
Place about 1 tablespoon of chocolate chips in the center of each rectangle.
Fold one short edge of the pastry over the chocolate, then fold the opposite edge over and press gently to seal. Use a wet finger to moisten the seam for a better seal.
Place the croissants seam-side down on the prepared baking sheet. Brush tops and sides with the egg wash.
Bake for 20–23 minutes, or until golden brown and puffed. Begin checking at the 15-minute mark to prevent over-baking.
Let cool slightly, then dust with powdered sugar before serving.

Notes

Ensure puff pastry is fully thawed for easy handling and best texture.
Place pastries seam-side down to prevent them from unfolding during baking.
Add a few extra chocolate chips before baking for a more indulgent center.
Reheat leftovers in the oven at 300°F (150°C) for 5 minutes to restore crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 croissant
Calories: 260
Sugar: 10g
Sodium: 150mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg