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Defrost pastry dough. (I recommend NOT using the microwave. Patience will be rewarded.)
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Preheat the oven to 425u00b0.
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On a very lightly floured surface, roll out a sheet of the defrosted dough to approximately a 12x12 square. Sprinkle sugar on the dough so that you have a light, even coating on the dough (approximately 1/3 cup). For a sweeter croissant, use more sugar here; for less, use less. It doesn't require a whole bunch of sugar, so it is all personal preference. Using your rolling pin, press and roll the sugar into the dough.
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Slice the sheet into 9 squares. (I like to cut it down the fold creases). Cut each square into 2 triangles.
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Take each triangle and set it such that the skinniest point is farthest away from you. Drop a little dollop (approximately 1 teaspoon) of raspberry preserves near the side closest to you and then sprinkle a few chocolate chips on top of that dollop. (I used about 6-8 chips in each.) Now fold the bottom of the triangle (the part with the filling on it) up a little and then roll it up towards the top point. The preserves will spill out, so I pinched the sides of the dough after that first fold and in some cases, folded over the other points to help contain it. (The goal here is a crescent shape).
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Set the rolled dough onto a pan lined with parchment paper or a silpat mat.
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The instructions seem complicated, but it is really easy. It's just hard to explain!
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Repeat for each triangle and then repeat the whole process for the second sheet of dough. Each sheet will yield 18 at this size. These croissants will be small, similar to the refrigerated ones from a can. I fit about 15 onto a standard baking sheet.
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Next, whisk the egg. (For the Vegan version, see below). Brush each croissant with the beaten egg and sprinkle a little more granulated sugar on top of that. The egg gives the croissants their beautiful golden brown color.
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Bake at 425u00b0 for 12-15 minutes or until golden brown. Allow to cool slightly before eating. They are best served while still warm. Although they are still delicious (and I have never gotten any complaints) when eaten cool or room temp. ENJOY!
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Vegan Preparation:
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In lieu of the egg wash, brush each croissant with a little bit of water and generously sprinkle with granulated sugar before baking. The croissants will not brown as evenly, so take care not to burn them. Just keep an eye on the ends/tips of the rolls to tell doneness.
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Some brands of frozen puff pastry are vegan, some are not. Same with the chocolate chips, so check the packaging.
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Note: Frozen puff pastry dough works well for this recipe, and is what makes it so easy. I am sure that using home-made puff pastry would work beautifully as well, and there are lots of recipes around for making your own.
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This is also a recipe that is really easy to modify. Any filling will work, white chocolate, fresh berries, other flavored preserves. Have fun and make them your own!
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ENJOY!
