Quick and easy mini puff pastry chocolate croissants.

Need a quick morning treat to have with coffee or tea, or a quick after school snack for the kids?  Try these chocolate croissants made with just three ingredients: Nutella (or chocolate chips), puff pastry and an egg (used to gloss the top of the croissants).

I highly recommend the puff pastry from Trader Joe’s but it is usually only available in the fall & winter seasons.  So, you might want to buy a few and stash them in your freezer.  2 sheets for under $5 is a great price when compared to other “All butter” brands in the $12 range! 

Puff Pastry Mini Croissants

Ingredients :
2 puff pastry sheets
Nutella (or chocolate chips)

Other helpful products:
parchment lined (or silicone mat) Cookie sheets and silicone pastry brush and roll pin.

Makes 32 mini croissants. (16 per sheet)

Preheat oven to 350 degrees. Unroll the first puff pastry sheet.  Use a rolling pin to make a a 10x15 sheet or thereabouts.  The exact size isn’t important.  Cut the pastry in half both vertically and horizontally to make four rectangles.  Cut these in 4 in half again to make 8 rectangles.  Slice each of these rectangles diagonally to make 16 triangles. 

With the pointed corner at the top, and the opposite flat edge on the bottom, put some Nutella or chocolate chips in the center of the flat edge.  The amount of chocolate is up to you.  I put about 1 tsp on tge bottom edge).  You can spread it out if you want to, but the chocolate may appear on the seams.  But every bite gets chocolate! You can see the difference between a dollop of Nutella vs. spreaded Nutella in the final pictures below.  I liked the Croissants with the Nutella spread out and showing through the seam.  My daughter liked the Nutella hidden on the inside center.  The choice is up to you.  See the difference in the pics below. 

Roll the pastry from the bottom to the top pointed corner.  Curve the corners slightly into a crescent shape.  Place the croissant seam side down onto your silicone mat or parchment-lined cookie sheet.    Form all 16 crescents.  

In a separate small bowl, beat one egg. Brush the top of each crescent with the beaten egg using a silicone pastry brush. This will make the tops of each croissant a glossy golden brown. You can omit the egg, but the pastry will remain off-white to tan in color.  You won’t get as rich a brown coating.  

Place in preheated oven.  Bake for 25 minutes or until golden brown. Remove from oven.  Cool slightly.  They are best served warm straight from the oven. Yum! 

Just three ingredients 

Cut the pastry sheet into 16 triangles.

Add chocolate chips or Nutella to the flat edge opposite the pointed corner. (I didn’t cut these very evenly, but they worked out fine.)

Begin rolling the crescent from the flat edge out to the pointed corner. Turn the corners down into a crescent shape

Place seam side down evenly on cookie sheet with room to “puff”

Brush beaten egg onto top of each crescent

Bake at 350 degrees for 25 minutes or until golden brown

The croissants on top had the Nutella spread across the pastry sheet before rolling.  The bottom crescents had the Nutella centered in one spot before rolling. 

Enjoy warm....fresh from the oven! Yum!


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