Summer is here and I don’t know about you, but we plan to kick it a little and relax. I don’t want to be spending a lot of time in the kitchen everyday during the summer because school is out and the weather here in Seattle is gorgeous. . we gotta soak in the sun while we have it!
So, I am thrilled to announce a new series . . Mid-Week Cheater Recipes! Every Wednesday, or every other Wednesday, I will post something to get you over HUMP day. These will be anything from appetizers to sweet treats to quick meals.
We’re kicking off our very first cheater recipe with Chocolate Croissants! J’adore chocolate croissants!! I have never attempted homemade croissants yet. . seems so daunting. . although, I know I will need to conquer these one day.
Only it’s not today, yo.
My kids have been addicted to croissants lately so I thought I would go a little crazy. . add a little chocolate. . I didn’t really need to add the melted Nutella. But I did. The sliced almonds are perfection. You must add these.
I hope you enjoy!
- 2 sheets frozen puff pastry dough; thawed
- 4 oz bittersweet chocolate; broken into roughly 16 pieces
- 1 egg yolk; slightly beaten for egg wash + 1 teaspoon water
- sliced almonds
- Nutella; melted (optional)
- Preheat your oven to 425 degrees. Roll out or unfold your thawed puff pastry sheets. Cut into 4 even squares each.
- Place 2 pieces of chocolate close to a corner of a puff pastry square and roll the corner up, continuing to roll the pastry dough and seal the opposite corner over. Working with the left side first, roll over the edges of the dough to close. Repeat on right side. Then, join together the two ends in the middle. Press gently to secure while baking. Repeat with remaining squares.
- When ready to bake, brush on the egg wash over each croissant, sprinkle on the sliced almonds and bake for about 15-17 minutes or until the croissants have reached a nice golden brown color.
- When finished, allow to cool before drizzling on the melted Nutella. Serve immediately.
These were inspired by Nigella’s! To see my take on Alice Currah’s Peach Croissants, click here. Also, in case you missed it, my Pork, Avocado and Sweet Corn Crostini recipe is on KitchenAid’s new blog, Kitchenthusiast! Please check it out!
Here are some detailed photos on how to roll these babies up!
Place 2 pieces of chocolate close to a corner of a puff pastry square and roll the corner up . . . (yes, I was very generous with the chocolate. Use as little or as much as you want!)
Continue to roll the pastry dough . . .
and seal the opposite corner over.
Working with the left side first, roll over the edges of the dough to close. Repeat on right side.
Then, join together the two ends together in the middle.
Like this! (Or you can really fold and shape these any old way you want)
Press gently to secure while baking. Repeat with remaining squares. Now you have croissants ready!
Brush on the egg wash over each croissant and sprinkle on the sliced almonds. .
Bake for about 15-17 minutes or until the croissants have reached a nice golden brown color. Voila! (and yes, they might come apart while baking and open up which kind of makes it look like a real croissant? but hey, they are still beauties to me!)
When finished, allow to cool before drizzling on the melted Nutella. Devour immediately.