FAIRWAY, KS (KCTV) -
Mini Chocolate Croissants makes 32 mini croissants 1 pkg. frozen puff pastry 2 extra large bars of chocolate, or the equivalent of 16 individual small bars (or chocolate chips will work too!) Preheat oven to 400°. Thaw pastry according to package directions. Use a rolling pin to smooth out the creases and fold marks. Cut each sheet of pastry in half lengthwise. Then cut each half into 8 long triangles. You will end up with 32 triangles of pastry. Place one small bar or a small amount of chocolate chips onto the wide end of each triangle. Carefully roll the chocolate up into a crescent or croissant shape. Place seam side down on a parchment lined baking sheet. Gently brush a small amount of heavy cream on the top and finish with some colored or chocolate sprinkles. Place on a parchment lined baking sheet, about 2 inches apart. Bake for 15 minutes or until golden brown and super puffy! The chocolate will be perfectly melted but extremely hot!!! Let cool on sheet until easily handled, them remove from pan and let cool on the parchment paper on a rack.
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