Raspberry Dark Chocolate Croissants – a delicious recipe with Pastry, Chocolate, Egg, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and unroll your thawed puff pastry. Cut pastry dough into three equal strips and then go in the other direction so you have 9 squares. Cut each square in half on the diagonal, to form a triangle. Break the chocolate into very small pieces; place one or two pieces of chocolate onto the edge of the triangle's flat side. Roll up and then form into a crescent. Continue with remaining dough and lightly brush with your egg. Bake for 15 minutes turning the sheet halfway through to ensure even cooking time. Dust with powdered sugar and let cool slightly; serve warm. Makes 18 mini croissants.
2
If you want larger croissants, make less cuts in the dough.
582
kcal
Calories
34
g
Fat
60
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 packages Puff Pastry Dough (1 Roll From A 14-17 Ounce Package), 4 pieces Raspberry Dark Chocolate, 1 whole Egg, Beaten, Powdered Sugar (for Sprinkling).
Yes, Raspberry Dark Chocolate Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
