Skip to main content

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.

Ingredients
1 package butter puff pastry
chocolate chips
1 egg beaten

Directions
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.
Labels:

Comments

  1. KimMarch 13, 2010 at 9:43 PM

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

    ReplyDelete
  2. The Burmese MomMarch 14, 2010 at 5:46 AM

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

    ReplyDelete
  3. NKPMarch 14, 2010 at 5:52 AM

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

    ReplyDelete
  4. ♥Sugar♥Plum♥Fairy♥March 14, 2010 at 6:39 AM

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

    ReplyDelete
  5. Deb in HawaiiMarch 14, 2010 at 6:26 PM

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

    ReplyDelete
  6. AnonymousMarch 16, 2010 at 10:52 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al...
12 comments
Read more

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity.  I did a little research this morning and this is what I found. For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress. The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune. The black-eyed peas represent coins, cabbage represents paper ...
1 comment
Read more

Rice Pilaf

I'm back!! I am submitting this to IHCC. I haven't participated in a while... in fact I haven't cooked anything new lately. But I needed a side dish to go with my Tilapia, and I new Mark Bittman would have something to fit the bill. The rice turned out so flavorful and he has a ton of different options. The recipe is very versitle! Ingredients 2 to 4 tablespoons butter or extra virgin olive oil 1 cup chopped onion 1 chopped carrot 1 1/2 cups rice, preferably basmati Salt and freshly ground black pepper 2 1/2 cups stock Chopped fresh parsley leaves for garnish Directions 1. Put 2 tablespoons of the butter or oil in a large, deep skillet with a lid over medium-high heat. When the butter is melted or the oil is hot, add the onion. Cook, stirring, until the onion softens, about 5 minutes. 2. Add the rice all at once, turn the heat down to medium, and stir until the rice is glossy, completely coated with butter or oil, and starting to color lightly, about 5 minutes...
4 comments
Read more