Real Recipes From Real Home Cooks ®

chocolate and butterscotch stuffed croissants

★★★★★ 4
a recipe by
Leah Stacey
Huntsville, AL

These are a really easy and delicious breakfast or dessert. I like to switch it up and put chocolate chips in some and butterscotch chips in others. If you like mint then you can add the Andes chips and make them that way too. The possibilities are endless!

Blue Ribbon Recipe

This is one of those simple dessert recipes that you can keep in your back pocket for when you need to quickly whip one up. Frozen puff pastry is the base ... use any flavor chips you like. When baked, they're crispy and flaky with melted chocolate inside. Drizzled with a bit more chocolate for extra goodness, you have the perfect individual size dessert or even special breakfast.

— The Test Kitchen @kitchencrew
★★★★★ 4
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For chocolate and butterscotch stuffed croissants

  • 1 pkg
    ready rolled puff pastry
  • 1
    egg, beaten
  • chocolate chips, butterscotch chips, Andes chips, etc.

How To Make chocolate and butterscotch stuffed croissants

  • Puff pastry cut into 4 squares.
    Preheat the oven to 425 degrees F. Unroll the sheet of pastry and then cut it into 4 squares.
  • Cutting each square into two triangles.
    Cut each square diagonally to give 2 triangles (they will appear quite small). If using both sheets of puff pastry then you will end up with 16 triangles.
  • Puff pastry triangles placed in a row.
    Put the triangle with the wider part facing you and the point away from you.
  • Chocolate chips, white chocolate chips, and butterscotch chips placed on the puff pastry.
    Place the chips inside the triangles about 1/2 inch up from the wide end nearest you.
  • Rolling the puff pastry.
    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.
  • Egg wash brushed onto the puff pastry.
    Place the croissants on a lined baking tray and brush with the beaten egg.
  • Croissants baking in the oven.
    Bake for 15 minutes until golden and puffy and miniature, croissant-like.
  • Melted chocolate drizzled on the croissants.
    Melt some of the chips in the microwave at 30 sec intravels till all is melted. Add few drops of oil to the melted chocolate and mix. Drizzle melted chocolate on top of the croissants.