3-Ingredient Chocolate Raspberry Croissants
 
Prep time
Cook time
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These 'cheater' croissants are so easy! They make a great addition to any brunch spread, afternoon tea or dessert tray.
Author:
Serves: 8
Ingredients
  • 1 package puff pastry, thawed in fridge overnight
  • 75 grams dark chocolate, cut into pieces
  • 2 Tbsp raspberry jam
  • 1 egg + sprinkle of water (egg wash)
Instructions
  1. Preheat oven to 425. Line a large baking sheet with parchment paper.
  2. Dust a clean, dry surface with flour and roll out the puff pastry into a large rectangle. Cut the large rectangle into 4 equal pieces. Cut each smaller rectangle in half diagonally to create 8 long triangles. The triangles will be a little lopsided (right angled or scalene, if you will- flashbacks to Trigonometry 10!), but that's okay. To make them more even (one short edge and two relatively equal long edges- isosceles. I won't pretend I didn't have to google these terms as a refresher.), use your rolling pin to give a quick stretch.
  3. Lay a line of chocolate roughly ¼ inch in from the short edge of the triangle, along with a small spoon of raspberry jam. Roll the dough up, gently sealing the edges, and curl the sides down to make a classic crescent shape. Place on the parchment paper and repeat with the remaining 7 triangles of dough.
  4. Brush the rolled croissants with egg wash. Bake for 20 minutes, until puffed up and golden. Enjoy hot and oozy, straight out of the oven.
Recipe by Port and Fin at https://portandfin.com/3-ingredient-chocolate-raspberry-croissants/