I write my blog posts in the evening, which is probably a mistake. At about 7:00 pm, I hit a productivity wall that I often find insurmountable. It’s 7:40 right now, and I’m like words? What are those?
I’m also supposed to make a cake later so I can frost and decorate it in the morning and shoot it before going out to an early dinner. It’s an extremely safe bet that this cake will not get made tonight. I probably won’t even pick up the cookbook. The last dregs of my energy are going into this drivel right here.
That being said, there’s a somewhat decent chance I’ll manage to drag myself down the stairs and around the corner for chips. I’m hungry.
It just so happens I have a very lazy recipe for you today. Mini Chocolate Cinnamon Croissants are the perfect thing to offer any drop in holiday guests or offer up as a light breakfast for family or friends who might be staying over. Or you could just scarf them all yourself. That’s what I did.
These Mini Chocolate Cinnamon Croissants are super easy to make and you can easily keep all the ingredients on hand to have them fresh out of the oven whenever you need them. Unroll dough, sprinkle cinnamon sugar, snap a chocolate bar, roll up, sprinkle again, brush, bake. Easy peasy.
Let’s all be lazy together. Let’s eat Mini Chocolate Cinnamon Croissants while we do it. Productivity is overrated.
- 1/6 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 sheet puff pastry
- 1 egg, beaten
- 8 pieces of dark chocolate (I just snapped small chunks off a bar of dark chocolate, but you could use chunks or chips, whatever you have)
- Pinch of sea salt flakes
- Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cinnamon and set aside.
- Unroll your sheet of puff pastry. Mine was wrapped in parchment in the package, so I just left it on that, but if yours doesn't come with, slide some parchment paper underneath. Use a pizza cutter to cut your pastry sheet in half.
- Brush one half of your puff pastry sheet with your beaten egg. Sprinkle most of your cinnamon sugar over your egg wash, holding a little bit back for sprinkling over the top at the end. Place the other half or your puff pastry on top of the cinnamon sugar side, and pinch the edges together to seal.
- Cut your new rectangle in half in both directions creating four rectangles, then cut each of these rectangles in half diagonally, creating 8 triangles. Place a chunk of chocolate at the wide end of each triangle, then roll it up toward the point. Tuck the edges under and give a light pinch to keep all the chocolate goodness inside. Place each mini croissant on your baking sheet. Give them room to grow.
- Brush each croissant with the remaining egg wash, sprinkle on the remaining cinnamon sugar, and add a light sprinkling of sea salt.
- Bake for 15 minutes or until puffed and golden brown. Allow to cool for a few minutes before serving. These are best served warm but are still pretty awesome the next day if kept in an air tight container.