Saturday, February 14, 2015

Chocolate Filled Croissants

Imagine a cold February morning and these are baking in the oven. The house is filled with the delicious aroma of warm chocolate and pastry and melted butter. There is fresh coffee brewing and the snow is falling.....need I say more? 

Chocolate Filled Croissants

1 (16 oz) package puff pastry, thawed (2 sheets)
5 ounces chopped semi-sweet chocolate or chocolate chips, divided
1 egg
2 tablespoons powdered sugar (optional for sprinkling)...

Heat the oven to 350 degrees and line two baking sheets with parchment paper or silicon mats as I did in the photo.

Open package of Pepperidge Farm pastry sheets and cut each sheet of pastry into 4 (5-inch) squares, making 8 in all. Place 2 tablespoons of chocolate in the center of each square. Reserve about 1/4 cup of chocolate to drizzle at the end. Use more chocolate if you'd like for filling and drizzle. If you want bigger croissants, cut into bigger 2 (10 inch) squares, making only 4 larger ones and fill with more chocolate.

Fold each puff pastry over the chocolate and press to seal.
In a small bowl, whisk the egg together with a splash of water. Brush the top and sides of of pastries with the egg wash and bake until they are golden brown, 35 to 40 minutes. They will puff up quite a bit so leave room when you put them in the oven to bake. Sprinkle on powdered sugar if desired.

In a small, microwave-safe bowl heat the remaining chocolate at 50% power in the microwave for 1 minute, stir, and continue to heat it in 30-second increments until it’s melted. Drizzle the chocolate over the pastries. Serve warm! OH MY!

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