Chocolate Croissants (new)
Servings 12
Ingredients
- 400g Today® Original Puff Pastry, thawed
- 100g dark chocolate, cut into log shaped pieces
- 1 egg, beaten
Instructions
- Roll out Today® Original Puff Pastry and cut vertically into long triangles. Make the base of the triangle 5cm.
- Place the dark chocolate at the bottom of each triangle, 1cm from the edge of the flat side, then roll it up into a croissant.
- Continue to do the same with the rest, then place onto a baking tray with the seam side down.
- Brush with egg wash and bake in the hot oven for 30 minutes, until the croissants have puffed up and are golden brown.
- Allow to cool before serving.