Chocolate croissants remind me of mornings in Germany and Paris.
My absolute favorite dessert for breakfast. These are super easy to make and so delicious!
Package of Puff Pastry (I used Pepperidge Farms brand)
Bag of Chocolate Chips (I used dark chocolate)
Powdered Sugar (optional)
Roll out the puff pastry.
Slice pastry into six pieces.
(The package comes with two sheets of puff pastry,
one package will make twelve croissants)
Sprinkle chocolate chips into the center of each piece of pastry.
Beat the egg with two teaspoons of water.
Brush the egg wash on three edges of the pastry.
Roll the unwashed side of the pastry over the chocolate chips.
Fold the other side over. Press down the edges.
Place seam side down on a parchment paper lined baking sheet.
Refrigerate for 10 minutes.
Bake for 10-15 minutes at 400 F.