Mini Chocolate Cinnamon Croissants are a delightful sweet treat you can bring together in a flash.
Total Time:25 minutes
Yield:8 servings 1x
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.