Saturday, March 13, 2010

Chocolate Croissants

I'm so excited to finally get to participate in IHCC this week! It has been crazy busy around here, and I haven't had a chance to find a recipe, get to the store and make stuff in quite a while. The theme this week "Tea Time" and while I dont drink hot tea this recipe goes equally well with a good cup of coffee. I chose Nigella's Chocolate Croissants because well... I love chocolate... and I already had everything I needed.

1 package butter puff pastry
chocolate chips
1 egg beaten

Preheat the oven to 425 degrees F. Open the sheet of pastry and then cut it into 6 squares.

Cut each square diagonally to give 2 triangles. Put the triangle with the wider part facing you and the point away from you.
Sprinkle about half a teaspoon of chocolate chips on each triangle.

Then carefully roll from that chocolate loaded end towards the point of the triangle.

You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy.

Original recipe found here.


  1. Perfect choice for tea time or coffee time. How can you go wrong with chocolate and buttery, flaky pastry. Delicious!

  2. Oh, I've made these in Feb for Bugets and bargains! They are very easy and good. Great choice and looks delicious!

  3. Great choice! I have been wanting to make these too. I love the simplicity and delicious factor!

  4. These are wonderful Leanna ...i will sure miss Nigella wont we?
    Chocolate in the best pastry....perfecto...
    happy sunday....

  5. I have these marked to make sometime--they look so good and like the perfect tea time pick! ;-)

  6. Yours look beautiful, so much prettier than my knots turned out!!